Fantastic Fennel Article - Allrecipes.com
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Fantastic Fennel

The Whole Shebang

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.

Comments
Margot 
Nov. 20, 2011 2:16 pm
I WOULD LIKE TO KNOW HOW TO CUT FENNEL IN ORDER TO MAKE FRESH SALAD. WHAT DO YOU USE OF THE BULB AND WHAT PART DO YOU DISCARD. THANK YOU FOR YOUR HELP M
 
Arlene 
Nov. 28, 2011 11:55 am
I slice up the white bulb into bite size pieces. I don't use the green stalk as it can be very chewy and stringy.
 
Jan. 22, 2012 11:42 am
I use fennel bulbs like I would an onion. I slice it in quarters, remove the white core piece, then slice each quarter in to length-wise slices. I also do not use the stalks, but do save the frond tops for garnish. Just chop them up.
 
Apr. 10, 2012 2:42 pm
Just want all of my "All Recipes.com" friends to know how helpful you all are. Love and Light! Italian Mom
 
Tom Smith 
Jun. 12, 2014 10:27 am
I'm one of those amateur cooks who thinks "if you can read and follow instructions you can cook" so I am reluctant to add comments! Thank all you good folks for supplying me with good reading material!!!1111
 
 
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