How to cook Fennel

The aromatic leaves are excellent in herbal teas and salads, or stuffed into fish before baking or roasting. The bulb can be eaten raw in salads, too, and should be thinly sliced. Fennel can also be steamed, baked, braised or roasted and is commonly used in Italian and French cuisine.

Fennel seeds are used widely as a spice, and the feathery tops (fronds) are also edible – use them as a garnish or tossed through salads for an aniseedy kick.

HOW TO PREPARE FENNEL

READ: Quick and easy recipes

WHAT IS FENNEL?

Fennel is a flowering plant with a distinctive aniseed flavour that works particularly well with seafood. Eat it raw in super-thin slices, or roast down until it becomes beautifully soft.

WHEN IS FENNEL IN SEASON?

Fennel is available throughout the year, but is at its peak over the summer months.

HOW TO STORE FENNEL

Fennel should be kept in the fridge for maximum freshness.

What are the health benefits?

Fennel is a source of potassium. Potassium helps our muscles to work properly so we can move around.