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Peak Season Fennel

Crunchy and slightly sweet, fennel’s licorice flavor is perfectly suited to many winter dishes. Try our favorite fennel recipes.

Fennel and Tangerine Salad

Crunchy and slightly sweet, fresh fennel’s taste reminds me of licorice or anise. It looks a little like celery but with a bulbous end and delicate green leaves called fronds.All parts are edible and delicious!

  • The bulb is often enjoyed raw in salads, salsas and slaws or braised, roasted or grilled.
  • The stalks can be chopped and added to soups, stews, chowders and stocks.
  • The leaves make a perfect garnish or addition to any recipe calling for fresh herbs.

In peak season from fall through early spring, why not dress up your winter menu with some delicious fennel recipes? Here are some tips and ideas you may want to use: 

Be sure to choose a clean, firm bulb, no browning, bruising, splitting or spotting. The stalks should be firm and crunchy, not soft or bendable. The leaves will naturally be darker green although the bulb can be white to whitish-green in color. The aroma should be fresh and licorice-like. Store in the refrigerator for up to 5 days, but if possible, use it soon after purchasing for the best possible flavor.Do your feasts feature fennel? Got a favorite recipe? Let me know.

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