Fennel
This sweet and aromatic bulb is crisp when enjoyed raw and so rich when caramelized. Fennel is a wonderful addition to slaws, salads, pastas, and more!
Flavor profile: Fennel is known for having a super sweet, licorice-like taste, and is a powerful aromatic plant just like its parsley, dill, & chervil cousins. Both the bulb and the fronds can be used to create wonderfully fresh-tasting meals, and if licorice isn't your thing, cooking fennel calms that flavor way down.
Uses: Sliced thin in salads and slaws or on top of pork or other proteins, caramelized whole or in halves/quarters and served with pasta, sliced up and added into stir-fries to brighten them up, etc.
Pairs with: Balsamic vinegar, basil, tarragon, savory proteins, cream-based pasta
Storage: If your fennel comes with its fronds, remove them and store seperately, storing the bulb in a plastic bag to keep the moisture in.
Other names: Anise, which is a close relative of fennel with a very similar flavor profile; marathon (Greece)
Nutrients: Fennel aids in digestion and can help break down fatty/fried foods, help with heartburn, gas, etc. It's particularly high in potassium, phosphorus, and calcium, and it has been known to aid new parents in the production of breast milk.
History: As with other aromatic plants, fennel has long been a food used as thy medicine, throughout the Mediterranean, Europe, and Asia.
Why it's a great crop: Fennel is one of many temperate crops that thrives in cool, wet conditions, helping to fill out a farmer's field and produce offering during a time when heat-season crops aren't available.
