The bulb, foliage, seeds, and even pollen of the fennel plant are used in a variety of world cuisines, especially those of the Mediterranean variety. Fennel seeds are often dried and used as a powerful, anise-flavored spice; it's commonly seen in Italian sausage, Greek artichoke dishes, and numerous spice mixtures such as the Bengali panch phoron and Chinese five-spice powders. People in Pakistan and India even use the seeds as an after-meal digestive and breath freshener. And the crispy bulb can be sauteed, stewed, braised, grilled, or eaten raw.
- Merguez Sausage With Fennel And Couscous
- Pork Chops With Vermouth-Braised Fennel
- Fennel-Dusted Chicken With Brown Butter And Capers
- Fennel Soup with Parmesan Cream
- Clay-Pot Ginger Pork With Figs And Pickled Fennel
- Cider-Braised Pork Tenderloin With Fennel, Carrot, And Apple Slaw
- Roasted Fennel Tomato Sauce
How do you use your fennel?