Fennel

Fennel is currently in season at the moment. The UK farm crops generally start from June and runs until September. Fennel is known for its liquorice tang.

How to store Fennel

Fennel is best stored in the salad drawer of the fridge and should last a week before shrivelling.

Nutrients

Fennel is an excellent source of vitamin C. It is also a great source of fiber, folate (vitamin B9) and potassium. These are all great for the immune system, removing toxins and helping with blood pressure.

How to prepare Fennel

Wash the bulb and trim off any bruising on the base and chop off the stems at the top. You can keep the green fronds from the top to garnish salads. If the outer leaves on the bulb are a little dry or bruised you can also discard those.

How to cook Fennel

Raw

Why cook when it’s great to have raw on salads. It is best when it is finely sliced and works great in salads with citrus. Also use the green fronds and mix with the salad.

Braise

Fry wedges of fennel in coconut oil on a moderate heat in a saucepan for a few minutes on each side until caramelised. Barely cover the fennel with some stock and simmer with the pan covered until the fennel is soft (around 30 minutes).

Fry

Fennel can be fried in oil or butter like onions to form the base of soups, stews or sauces. Finely sliced fennel can be fried on a low heat with the lid on, stirring occasionally for around 10 minutes to get a lovely soft and sweet base.

Boil

Simple. Boil wedges of fennel in salted water for around 20 minutes.

Baked

Finely slice or wedge the fennel and place in a roasting tin with some coconut oil and sprinkle with salt. Cook at 200’C for around 45 minutes giving them a turn halfway through. When done sprinkle with some chopped fennel fronds.