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Fennel
There are two main types of this aromatic plant, both with pale green, celery
like stems and bright green, feathery foliage. Florence fennel, also called finocchio,
is cultivated throughout the Mediterranean and in the United States. It has a broad,
bulbous base that's treated like a vegetable. Both the base and stems can be eaten
raw in salads or cooked in a variety of methods such as braising, sautéing or in
soups. The fragrant, graceful greenery can be used as a garnish or snipped like
dill and used for a last−minute flavor enhancer. This type of fennel is often
mislabeled "sweet anise," causing those who don't like the flavor of licorice to
avoid it. The flavor of fennel, however, is sweeter and more delicate than anise
and, when cooked, becomes even lighter and more elusive than in its raw state.
Common fennel is the variety from which the oval, greenish−brown fennel seeds
come. The seeds are available whole and ground and are used in both sweet and
savory foods, as well as to flavor many liqueurs. As with most seeds, they should
be stored in a cool, dark place for no more than 6 months. Though common fennel
is bulbless, its stems and greenery are used in the same ways as those of Florence
fennel. Fennel is available from fall through spring. Choose clean, crisp bulbs with
no sign of browning. Any attached greenery should be a fresh green color.
Refrigerate, tightly wrapped in a plastic bag, up to 5 days. Fennel is rich in
vitamin A and contains a fair amount of calcium, phosphorus and potassium.
Fennel
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