• General
• Selection & Storage
• Preparation & Serving
• Nutrition Information

Wash the fennel bulb with cold water and remove the base with a sharp knife. Slice, quarter or leave whole as called for in the recipes. The best way to slice it is to do so vertically through the bulb. If your recipe requires julienned, chunked or diced fennel, it is best to first remove the harder core in the centre before cutting it. If retained, fennel stalks should be washed thoroughly and can be used in stews and soups. The feathery leaves can be used as a garnish or herb for seasoning – ideal for fish dishes.

Serving ideas:

• Top thinly sliced fennel with plain yogurt and mint leaves and serve with a selection of antipasti.
• Create a delicious fennel and citrus salad using sliced fennel, peeled and sliced oranges, thinly sliced red onion, kalamata olives and an olive oil and lemon juice dressing.
• Another heavenly salad combination is avocado with fennel. Add smoked trout or salmon for something extra special.
• Apple and fennel soup is a taste sensation! All you need is chicken stock, white wine, golden delicious apples, carrot, onion and fennel. Flavour with bay leaf, thyme and peppercorns and serve with a dollop of plain yoghurt.
• Sauté fennel with onions for a healthy side dish.
• Create a fennel niçoise side dish by cooking anchovies, garlic, quartered fennel, chopped tomato and black olives in a little olive oil and season with black pepper.
• Braise whole fennel bulbs and serve with a cheese or white wine sauce.
• Add a slice or two of fennel to your sandwich or burger.
• Fennel is ideal with fish dishes. Serve poached salmon on a bed of sliced, braised fennel and flavour with lemon juice and black pepper.