Fennel in the field. Photo by Scott David Gordon

By Meredith Bethune Fennel, that feathery bulb indigenous to the Mediterranean, isn’t the most common vegetable here in the United States. It features prominently, however, in French and Italian cuisine. It’s delicate anise flavor is a vital ingredient in bouillabaisse, the famous Provençal seafood stew. Fennel beautifully complements other foods common to the region-- fish, olive oil, thyme, parsley, citrus, and tomatoes.

The flavor of raw fennel, like that of cilantro, is polarizing. A salad of raw fennel and citrus tastes refreshingly clean to some but overpowering to others. Those who can’t tolerate raw fennel might considering cooking it to tame that anisey bite. Roasting fennel at a fairly high temperature coaxes out its natural sweetness. Fennel wedges can be battered and fried or just roasted simply in olive oil, lemon, and Parmesan cheese. Thickly sliced fennel is a wonderful bed for roasted chicken and fish, and it makes an unexpected but delicious topping for homemade pizza when sliced thinly.

Don’t throw out the fronds! Use them like any other herb-- chopped finely as a garnish for soups and salsa, or combine them in a food processor with olive oil and lemon zest to make a unique pesto or salsa verde.  You can also experiment with adding them to tomato sauce. Fennel stalks can take the place of celery in soups and stews, and pickled stalks are a crunchy treat in salads. Remember-- fennel isn’t all about the bulb.

Fennel Frond Pesto from Melissa Clark

Chickpea, Fennel, and Citrus Salad from Bon Appetit

Tagliatelle with Caramelized Fennel from Recovering Pastry Chef