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Fennel’s distinctive taste lands somewhere between sweet anise and black liquorice and actually becomes lighter in taste when cooked – so don’t let the liquorice flavour turn you off.
The bulb can be sliced and added to salads and veggie platters.
Try sautéing or roasting it with a little salt, pepper and olive oil.
What to look for when selecting fennel: Choose bulbs that are clean and crisp looking without brown spots.
The green atop the bulb, called the frond, should also be a vibrant green colour.
How to store fennel: Fennel can be stored in your refrigerator for up to a week in a plastic bag.
Tip: Fennel is a great digestive aid!
How to cook fennel: You can eat fennel raw or cook it by braising, grilling, boiling, sautéing or adding to a soup. The green feathery tops can be used to enhance the flavour of a dish by chopping finely and sprinkling on top as more of a garnish.