Fennel

Fennel is a roundish, bulbous vegetable, with a mild licorice smell and taste. Their large swollen base consists of several overlapping broad stems, forming a white to very pale green-white, firm, crisp bulb. When they are cut you can see the layers of their overlapping stems.  They are a member of the parsley family.  You can eat both their bulbous base and their green feathery leaves (fronds).  Their bulb has a slightly sweet, anise flavour but their leaves have a much stronger taste.  Fennel is most often associated with Italian cooking.

Are They Good For Me?

Apart from being a rich source of phytonutrients, the fennel bulb is an excellent source of vitamin C. Vitamin C is the body’s primary water-soluble antioxidant, fighting off free radicals that can cause damage to the cells of the body.  As well as being a great antioxidant, vitamin C supports the immune system and supports collagen production.  Fennel is also a good source of folate and potassium both which play a role in the functioning of a healthy cardiovascular system.

How Do I Store Them?

It is best to store fresh fennel in the refrigerator crisper, where it should keep fresh for about four days. However, it is best to consume fennel soon after purchase since as it ages, it tends to gradually lose its flavor quite quickly. While fresh fennel can be frozen after first being blanched, it seems to lose much of its flavor during this process.

By OrganicFood.com.au

Tagged as: cooking, Fennel, food profile, Healthy Eating, Organic Food, vegetarian