Glossary of food terms: F
Fennel
There are two main types of this aromatic plant - the vegetable and the herb. Both have pale green, celery-like stems and bright green, feathery foliage.
Florence fennel, also called finocchio or Italian fennel, has a broad, bulbous base with a mild aniseed flavour and is treated like a vegetable. Both the base and stems can be eaten raw in salads or cooked by braising or roasting. Look for small tender white bulbs - the darker green bulbs tend to be bitter.
Cut off the root end and the leaves and peel the outer layer of skin away, then cut either downwards or across the bulb.
To cook, just boil in salted water for about 15 minutes or until it’s tender. The herb has greenish-brown seeds and feathery green leaves, both of which have a strong aniseed flavour that complements fish, especially oily varieties such as mackerel or herring.
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