Fennel Adds Snap to Salads and Stir-Frys, Flavor to Soups and Stews

Long a familiar food in Mediterranean countries, fennel only recently has become readily available in American supermarkets. So it’s not surprising that some people still find this vegetable intimidating.

The plant is similar in appearance to celery but with a more bulbous, whitish-green base. Feathery green leaves grow from the center of the bulb.

When selecting fennel look for bulbs that are compact, smooth and free of cracks and discoloration. Leaves should be bright green and fresh. The bulb, stems and leaves all are edible raw or cooked.

Fennel has a subtle, licorice-like flavor and a crunchy texture. The flavor becomes more delicate when the vegetable is cooked.

Prepare fennel by cutting off and reserving the stalks and leaves (Step 1) within three-quarters to one inch of the bulb. The peeled and sliced stems make excellent flavoring for stews and soups; the leaves may be snipped and sprinkled over dishes as you would fresh dill.

Remove and discard any bruised or discolored outer ribs from the bulb and trim the base (Step 2). Cut the bulb in half (Step 3), then remove the wedge of tough core from each portion (Step 4).

Leave the bulb halved, or quarter and braise as an accompaniment to meats. Chop (Step 5) fennel and use as a recipe ingredient.

Sliced (Step 6) raw fennel dressed with oil and vinegar makes a simple salad or first course. It also is an excellent addition to other vegetable salads. Saute or stir-fry the slices and serve as a side dish or combine with other ingredients for entrees.