Photo: Kendall Kish
Name: Foeniculum vulgare
Origins: Fennel is indigenous to the Mediterranean region, and is a member of the parsley family.
Peak Season: Mid fall – early spring.
Nutritional Value: High in vitamin C, fiber, potassium, and folate. Read More
Photo: SummerTomato on flickr
Cousin to parsley, fennel has a distinct almost licorice flavor that is popular in many Italian dishes like stews and pasta. The meatiest part of fennel is the white bulbs while the feathery fronds can be used as a perfect flavoring on top of pastas or salads. Like celery, the entire plant is edible and can be braised, sauteed, roasted, or grilled as the bulb softens when cooked. This vegetable has great health and taste benefits to know about. Here’s why you should start cooking with fennel this summer:Â Read More
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More
