PHOTOGRAPH: STOCKSY
With its distinctive aniseed flavour, fennel has been used for nutritional and medicinal purposes for centuries, and I don’t only mean ‘medicinal’ in the absinthe or Sambuca sense – although it is an essential ingredient in both these spirits. Fennel is most renowned for its digestive and soothing abilities and there are myriad reasons for celebrating all parts of this valuable vegetable.
Fennel is characterized by the white bulb, long green stalks and feathery fronds. It has an almost fragrant taste, which balances perfectly with a subtle, earthy undertone, probably due to it being a root vegetable related to carrots, dill and celery. The entire plant is edible, including the bulb, stalk, fronds and seeds, which makes fennel a versatile ingredient.