One of the few plants where the roots, stalk, seeds, fronds and pollen are all used, fennel adds a new flavor twist to meals.
What’s That Flavor?
That unusual flavor in your meal could be fennel. Originating in the Mediterranean, then carried north from Italy by monks, it’s used in nearly every cuisine, flavoring dishes from Indian curries to French stews.
The Raw and the Cooked
The flavor of the bulb is more pronounced when used raw, and is refreshing in salads with citrus. Thick slices grill or bake beautifully, with the heat creating a more subtle and complex flavor.
Take It from the Top
Fennel fronds can substitute for dill, and the seeds are used for meat and baked goods or in spice mixes including Herbes de Provence, Chinese five spice powder and Indian curry powder.