Boston Organics Twitter
Boston Organics Facebook
Boston Organics Blog
 

Produce Info, Storage Tips and Recipes

Anise and Fennel

The Basics

It is a common misconception that anise and fennel are two names for the same vegetable. While both plants share a very similar licorice-like flavor, they are in fact two different plants! Usually only the seeds from anise are used for cooking, whereas the whole fennel plant (bulb, stalks, and fronds) can be eaten. Fennel is especially popular in Mediterranean cuisine, where it is used both raw and cooked. (Learn more about anise and fennel on Wikipedia.)

Preparation

First, trim off the stalks and fronds from the bulb. The stalks can be used to flavor stocks and the fronds look great as a garnish. Discard the outer layer of the bulb if it is discolored or tough. Cut off the end of the root and the tough inner core. Then, cut the bulb into either wedges or thin slices, depending on how you intend to use the fennel.

Fennel can be used raw or it can be sauteed or roasted and used in a variety of cooked dishes.

Storage Tips

Fennel should be stored in a plastic bag in the refrigerator. Use it promptly for the best flavor, and crisp texture!

Nutrition

Fennel is fat free, cholesterol free, low in sodium, and a good source of vitamin C, potassium and fiber. Fennel is also full of phytonutrients, such as anethole, which has been shown to reduce inflammation and help prevent the occurrence of cancer. (Read more at The World’s Healthiest Foods, and get more nutrition facts at Self.com.)

Recipes

Cucumber Fennel Salad
Roasted Fennel and Baby Carrots
Roasted Summer Squash and Fennel with Thyme
Shrimp with Fennel, Dill, and Feta