Fennel is reliable. It's reliable-looking, for one: it sits on a sturdy, bulbous base and boasts welcoming green fronds and, if in the wild, tiny yellow flowers. It also possesses a reliable flavor: it'll welcome you back each time you use it, comfortable, secure, and unwavering in its flavor. And finally, you can rely on fennel for its multipurpose u, as a feature or an accent to your other foods.
Its History
Fennel is a perennial herb that's grown mainly in the Mediterranean and India. First referred to as "marathon" by the ancient Greeks and later used against witchcraft in medieval times, fennel is high in Vitamin C, potassium, and dietary fiber. Fennel's flavor, a distinct liquorice, comes from the anethole compound, which is also found in anise and star anise, which is why one is often mistaken for the other. The one you'll find most often in your local supermarket is known as florence fennel.
Its Uses
Fennel is primarily used either for its "bulb," a tightly-grouped bunch of leaves (large shards are pulled off to be used in soups or salads), its fronds (sprinkled onto salads and entrees as an accent) and as an herb to flavor dishes in its seed form. It is also one of the primary ingredients in absinthe. Even the pollen from fennel's delicate yellow flowers are used in cooking, though they are quite expensive. It is often used as a breath freshener, and is said to have medicinal qualities, used for everything from preventing jaundice to aiding digestion (it can be used as a diuretic) to staunching coughs.
How to feature fennel in your meals:
- Here a quick tutorial with photos on how to slice a fennel "bulb"
- ...and here's a minute-long video about how to slice the stalks and use the fronds.
- Kit over at Kitchen Notes has some awesome tips on how to prepare fennel, as well as a super-simple recipe for Shaved Fennel Salad with mushrooms and Parmigiano Reggiano cheese. The Boston Globe also featured a fennel salad recently with apple and arugula.
- Roasted fennel is delicious accompaniment to any dish, or great on its own. Here's how to make it.
- NPR's Kitchen Window features recipes like Fennel and Pomegranate Salad and Fennel and Sausage Pasta.
- Toss some fennel into Couscous with Red Peppers and Garlic for a hearty winter meal.
- Here's a fantastically delicious recipe for Fennel Mashed Potatoes, courtesy of Bon Appetit magazine.
- Fennel is also a fantastic addition to hearty baked goods - try these Fennel and Coarse Salt Breadsticks from Gourmet magazine.
Fennel Crushes (makes 2 drinks), courtesy of Everyday with Rachael Ray
1/4 cup fresh fennel, coarsely chopped
1/4 tsp. fennel seeds
Ice cubes
1/4 cup plus 2 Tbsp. gin
1/4 cup anise-flavored liqueur, like Pernod
1/4 orange juice
1. Add the fennel and fennel seeds to a cocktail shaker and muddle with a wooden spoon
2. Fill the shaker halfway with ice cubes. Add the gin, anise liqueur, and orange juice. Shake the mixture for 20 seconds, then strain into two ice-filled glasses.
What's your favorite way to use fennel? Tell us in the comments section!
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Reader Comments (Page 1 of 1)
2-27-2008 @ 11:31AM
Oregonian said...
Suggest you double-check your sources on absinthe. While fennel is one of the ingredients in absinthe, it is not wormwood. Wormwood is Artemisia absinthium, fennel is Foeniculum vulgare, a completely different plant.
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2-27-2008 @ 11:31AM
jrsygir1 said...
wormwood and fennel arent the same, although both were used to flavor absinthe. the wormwood i believe also adds to the psychodelic high aspects of the absinthe. its very bitter.
shaved fennel salad....yummy.
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2-27-2008 @ 3:55PM
Julie said...
As kids we used the fennel stalks as straws since they were hollow, it would give our beverages a licorice taste.
http://noshtalgia.blogspot.com/2007/04/fennel-and-orange-salad.html
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2-28-2008 @ 12:17PM
peabody52 said...
I love roasted fennel, esp. in the winter. Ina Garten (the Barefoot Contessa) has a great recipe for fennel and potato gratin. I use the stalks w/ fronds in a clear vase for table decoration, but maybe I should be using them as straws or breath fresheners! Thanks for the props on an under-esteemed veggie.
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