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Fennel- storage tips and recipes


Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged.

The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds.

The bulb, stalk, leaves and seeds are all edible. Fennel belongs to the Umbellifereae family and is

therefore closely related to parsley, carrots, dill and coriander.


Fennel&#39;s aromatic taste is unique, strikingly reminiscent of licorice and anise, so much so that fennel is

often mistakenly referred to as anise in the marketplace. Fennel&#39;s texture is similar to that of celery,

having a crunchy and striated texture.


Tightly wrap fresh fennel in a plastic bag and refrigerate for up to one week.  Before using, wash fennel,

trim the base and remove the stalks and greenery. The stalks of the fennel can be used for soups, stocks

and stews, while the leaves can be used as an herb seasoning. Chop the base and stems and add to fresh

salads with tomatoes and beets. Try lining sandwiches with fresh fennel in addition to lettuce and

tomato. Use the greenery as an elegant garnish.  Snip the greenery (like fresh dill) and sprinkle over

salads and cold dishes.



Roasted Fennel with Parmesan



2 tablespoons olive oil

2 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved

Salt and freshly ground black pepper

1/4 cup freshly shredded Parmesan


1. Preheat the oven to 375 degrees F.

2. Lightly oil the bottom of a 8 by 8 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle

with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender

and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 1 teaspoons, then

sprinkle over the roasted fennel and serve.

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