Don't be put off by its peculiar appearance as this can really add flavour to a risotto or bake. With a delicate, aniseed flavour it can also work well in soups and stews. Another of its virtues is that it's apparently detested by fleas and some people use it in powdered form to protect kennels and stables.
Country of Origin - UK/Spain/Italy
Class - Minimum Class 2
In the British fennel season, our fennel comes from Home Farm in Nacton, Suffolk – a gorgeous rolling sprawl of green - just across the shore from Pin Mill, well-known to readers of Arthur Ransome's chronicles of watery childhood adventure. At other times of the year, Antonio Reverte helps us out with organic fennel from his Spanish fields in Lorca.
The delicate aniseed flavour means that it is delicious both raw and cooked. For a main course you should allow one head per person. Don't discard the fronds as they can be used as a garnish for your chosen recipe. To release the flavour of the seeds, warm them for 1-2 minutes in a dry frying pan over a low heat, then crush. Wrap them up tight, and keep in your fridge. Suitable for home freezing.
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