Like celery, the entire fennel plant is edible and lends itself to a wide variety of cooking applications. Fennel is rich in Vitamin C, iron, fiber, and potassium.
To slice the fennel bulb, stand it on the root end and cut vertically with a sharp knife , cut off the root end then slice the bulb into strips. To soften the flavor of the bulb, try braising, sautéing, roasting, or grilling it.
Fennel stalks can take the place of celery in soups and stews the delicate feathery leaves, or fronds, can be chopped and used as a garnish as you would other herbs, like dill or parsley.
Fennel adds a sweet licorice flavor to your salads, cole slaw, and dressings. It goes really well with eggs and fish. Fennel seed can be used whole or ground up, and are used in both sweet and savory recipes.
Fennel seed can be used in in spaghetti sauce,
Tea, and in dry rubs for meat
If you choose to use the seed whole, be sure to crack the seeds slightly using the heel of a chef’s knife or bottom of a pot or glass, to release the fragrant oils.
To dry fennel seeds, wait for the flowers to turn brown. Spread the freshly gathered seeds in a single layer on a paper towel until dry ( about two weeks).
Store in a cool dry place.
Another way is Once the seeds start to turn brown. Cut the fennel flower stems at 6-8”, bundle and tie 10-12 together. Place the stems and flower heads in paper bags leaving about 1” of stem sticking out of the bags. Tie the bags closed and hang them in a cool, dark and dry area with the stems pointing up, for about two weeks. When the flowers seem dry, shake the bag vigorously. Carefully open the bags and untie the bundles, removing any seeds still attached.
One warning: Fennel and dill can cross-pollinate and the result tastes nothing like dill or fennel.
Braised Fennel
2 fennel bulbs with fronds
1/2 cup chicken broth
1/4 cup water
2 Tbs olive oil or butter
Cut bulbs lengthwise into 1/2-inch-thick slices, remove any roots but leave core intact.
Cut off and discard stalks( save them for soup?) reserve the fronds.
Chop 1 tablespoon fronds , set aside and discard remainder.
Heat oil in a 12-inch heavy skillet over medium high heat .
Brown fennel slices, turning over once, cooking for about 5 minutes.
Reduce heat to low.
Add broth and water.
Cook, covered, until fennel is tender and most of the liquid is absorbed, about 10 minutes.
Sprinkle with fennel fronds before serving
