Botanical name: Foeniculum Vulgare / F. V. Dulce

Other names: Wild fennel, Roman fennel, Florence fennel, finocchio

Origin: Southern Europe, used in variety of cultures

Storing:

Fresh: Put it in a plastic bag and store in fridge; or you can chop finely and put it in freezer

One of my favorite ways to store herbs is to infuse them in oil. It really brings out the flavor!

Dried: Store in a airtight container in a dark cool place.

Tips:

Whole fennel: With whole fresh fennel, you can bake it or grill it with other vegetables. This could also be added to juices for detoxifying.

Chopped fennel: With chopped fresh fennel, you can add it to your “Just Mayo”, sauces, soups, stuffings, vinaigrette, and salads.

Fennel seeds: These could be added to bread, crackers, curry, cabbage dishes, and apple pie.

Wild & Common fennel are the most bitter, so you don’t need to add a lot of this to your dish.

Florence fennel can be cooked and eaten as a vegetable. The leaves taste like anise and are not as bitter as the wild and common fennel and are smaller than the common fennel. So you have a choice of creativity when pairing fennel with your dish!

Peace, Love, & Joy.