Cooking with Fennel: Recipes, Buying Tips and More

Fennel is one of the most often overlooked and misunderstood vegetables in the grocery store. When most people think of fennel, they think of fennel seeds in Italian sausage, or as an ingredient in herbal tea. However, the fennel bulb is a delicious ingredient in its own right and is incredibly versatile.

Fennel grows as a large bulb with thick stalks, which produce airy fronds that resemble dill. The entire fennel plant has a mild anise or licorice flavor, but unfortunately only the bulb and fronds are tender enough to eat. The stalks are very tough, but they can be used to flavor stocks and stews. The fennel bulb has layers, somewhat like an onion or a cabbage, that surround a woody, inedible core.

When buying fennel, look for large bulbs that are clean and white, without brown spots or blemishes. The outer layers may be a bit tough looking but they should not be dried out or shriveled. The stalks and fronds should be vibrant green and fresh - wilted fronds are a sure sign that the fennel is old or has been stored improperly. Fennel is typically sold by the bulb rather than by the pound, so to get the most bang for your buck, choose the largest bulbs you can find.

Fennel has a crunchy texture when raw and can be eaten raw or cooked. Its anise flavor is mild and is unlikely to offend even serious licorice haters. Sliced thinly, raw fennel is a perfect addition to salads and can even act as a main ingredient. Raw fennel can also be separated into its layers and eaten with any type of dip - the natural curve of the layers makes it a perfect dipper.

When cooked, fennel has a multitude of personalities. It is a perfect substitute for celery in almost any recipe, mirepoix or sofrito - it adds subtle background flavor without the grassy bite of celery. It becomes soft, tender and sweet when roasted or braised, and is a delicious addition to soups, stews, roasts or any crockpot dish. Fennel can even be used to make dessert - its subtle licorice flavor makes it an ideal choice for infusing custards or sauces, and it can be candied or used in compotes.

Citrus and fennel are a classic combination, as in this simple and refreshing salad.

Fennel with Grapefruit, Oranges and Feta

1 large navel orange, peeled, pitted and cut into supremes, juice reserved

1 red grapefruit, peeled, pitted and cut into supremes, juice reserved

1 large bulb fennel, cored and thinly sliced

3 oz. feta cheese, crumbled

4 Tbsp. olive oil

1 Tbsp. chopped fresh mint

1 Tbsp. vinegar (apple cider or white wine vinegar are good options)

Salt and pepper to taste

Toss citrus segments with fennel and cheese. Combine orange and grapefruit juices. Whisk oil, vinegar, mint, salt and pepper together in a small bowl, then add 2-3 Tbsp. of the reserved mixed juices (more or less to taste). Pour the dressing over the salad, garnish with additional mint and serve immediately. Bon appétit!