How do you use Fennel?

Healthy Food

Also known as: Often confused with her cousins, Dill and Anise

Likes: A good dry heat any day of the week

Dislikes: Being taken for granted

Hobbies: Dabbling in herbal healing

Find Her: Not as often as she’d like in the U.S., but she’s been sweet-talking top chefs to help change that

Are you getting a little bored with the same old, same old veggies?  Sure, we love a good sweet carrot, the bite of bell peppers, fresh and leafy green Romaine, and even that pungent new guy, Kale, who’s been EVERYWHERE the last few years (though you didn’t hear that from us), but sometimes you just need something new—it’s OK,  we get it.  They say variety is the spice of life, and in the name of delicious and tempting variety, let us introduce you to Fennel.

Fennel is the whole package! She has usable seeds, fronds, stalks and root, all of which are quickly becoming fixtures on restaurant menus, thanks to her unique and completely original flavor.  In addition, Fennel has long been known for her ability to ease digestion and is a great ingredient for added vitamin C, potassium, fiber and anti-inflammatory phytochemicals.  In other words, she is one must-meet piece of produce.

Whether you’re looking for variety, a low-calorie food with flavor, or added veggies and antioxidants in your diet, Fennel has you covered.  Try her in recipes like these or in your own quick creations at home:

  1. Roasted – both stalks and roots can be seasoned and roasted to enjoy as a side or added to another dish
  2. Raw – fronds, stalks and even Fennel’s root can be chopped or sliced and added to salads or used as garnishes on meats, soups and sides
  3. Sautéed – quickly heat stalks and/or the root and then toss in pasta and more