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Everything you need to know about fennel, the raw and the cooked, in 12 recipes
Everything you need to know about fennel, the raw and the cooked, in 12 recipes

There are few vegetables that are as closely identified with Southern California’s sunny winters as fennel. In some areas, in fact, it’s almost impossible to avoid — you can even find it sprouting in sidewalk cracks. The hillsides in Palos Verdes, of course, are covered in the stuff. Wild fennel is perfect for harvesting seed — or, if you have infinite patience, pollen — but the bases themselves are usually too tough and stringy to make good eating. Fennel bulb takes some careful tending to be at its best, and you’re better off getting it at the market than relying on nature. But when you get a good bulb, it really is one of the best winter...

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