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Pub date
2009-07-19
Fennel
Read:
Fennel:
Fennel is a pale green bulbous member of the Umbelliferae family, with spicky stalks and enlarged bulb-shapes base, which can be as large as a fist. Fennel can be eaten raw, its crisp texture similar to radish, also it is simple to cook and its distinctive flavor becomes delicate when cooked.
Fennel
Other Names:
Florence fennel, sweet anise.
Season:
Fennel is available year-round in many supermarkets.
Purchasing tips:
When choosing fennel, select large, white bulbs with a pale green tint, fluffy green fronds, and a pearly sheen. Avoid shriveled, or split bulbs with brown spots on the skin.
Storage:
Store fennel in plastic bags and refrigerate in the vegetable crisper for about 2 to 3 days.
Preparation and Usage:
Cut off the fennel stalks and the darkened bottom, if anything, then pull away the outer tough skin, separate the dark green outer stalks from the light-colored, more-tender inner portions, then discard all the tough stuff, ready to use, or soak in a bowl of lemon juiced cold water to prevent oxidation until cooking or eating. Raw fennel can be used in salad, or stir fry with meat, or add in soups.
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