Fennel / sweet anise firm favourite with Greek Gods

Fennel - my new favourite vegetable is at
it's best in Sydney provadores.

It's been around for a long long time but relatively new to some of us.  Fire, stolen from the gods, was hidden in a fennel stalk, and given to men, according to Greek mythology. They didn't use fennel much in a culinary sense but in contemporary Greek cooking it's the leaves that are mostly used to flavour foods.

The Italians in the 17th century, bred the weedy herb to have the broader, bulb-like stem base hence rhe name, Florence fennel.
Florence fennel, the bulbous variety found in most American stores has a subtle anise (mild licorice) flavor and delicate celery texture. The bulbs are often sold with the feathery fronds lopped off. Get the ones with some fronds attached if you can -- they’re the perfect raw finish to a fennel dish, sprinkled on as a bright green top layer to echo the anise flavor.

Because it hasn't always seemed to be around, like carrots and beans, some of us needed to be shown how to prepare it and how versatile it is.   The ideal size to use the fennel bulb is when it's about the size of a tennis ball - if left to become larger, it can be stringy and have an overly strong aniseed flavour.  I buy them larger than this when they are super cheap, and use them for braising or baking.
Preparation is simple - if young, all that needs to be done is to slice it either thickly or thinly depending on what you are intending to use it for. If larger, you may want to cut out the core by cutting it in quarters and removing the hard centre. You can use the stalks but be careful of fire!



To remove, if you wish, some of the slightly stringy outer layer,
peel bulb with a vegetable peeler.



Thinly slice fennel crosswise for sautés, pastas, and salads,


Just cut across the bulb
as thick or thin as you like.


Cut it into wedges lengthwise to roast, or braise. Slice through the core,
leaving some of it attached to each wedge
to help keep the wedges together.
The core will become tender with cooking

Wrap Fennel/Sweet Anise head in plastic wrap and keep in the crisper section of the refrigerator. Fennel/Sweet Anise will keep for five to seven days in the refrigerator.

To follow - Wonderful ways with fennel.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

 

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