Fennel
Fennel is a pale green bulbous member of the umbelliferae family, it is as large as a fist, with spicky stalks and enlarged bulb-shapes base. Raw fennel can be used in salad, or stir fry with meat, or add in soups.
Other Names:
sweet anise, florence fennel.
Season:
Fennel is available year-round in many supermarkets and Asian groceries
Purchasing tips:
When purchasing fennel, select large, white bulbs with a pale green tint, fluffy green fronds, and a pearly sheen. Avoid shriveled, or split ones with brown spots on the skin.
Storage:
Store fennel in plastic bags and refrigerate in the vegetable crisper for about 2 to 3 days.
Preparation and Usage:
Cut off the fennel stalks and the darkened bottom, if anything, then pull away the outer tough skin, separate the dark green outer stalks from the light-colored, more-tender inner portions, then discard all the tough stuff, ready to use, or soak in a bowl of lemon juiced cold water to prevent oxidation until cooking or eating. Raw fennel can be used in salad, or stir fry with meat, or add in soups.
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