How to Store:
Store dry fennel bulbs in a loosely sealed bag in your fridge for up to a week.
Recipe Suggestions:
Fennel is a new vegetable to many, with a licorice-like flavour that is controversial but mellows out considerably when cooked. Fennel has become one of my favourite vegetables due to its cooling, sweet crunch when raw, and its earthy flavour when added into stews. It is very versatile and can be shaved raw in salads, cooked on the stove top, and added into soups/stews (especially delicious in combination with cabbage and root veggies)!
Your fennel bulb will come with a little sprig of fronds (the fern like leaves) left on. I often just nibble these raw, but they also make a lovely tea, or can be added as a garish to any meal.
Radicchio, Shaved Fennel and Pomegranate Salad
Nourishing Cabbage, Fennel & Lentil Soup
Arugula Fennel Salad with Apple
Roasted Fennel and Farro Salad
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