Its green, feathery fronds look a lot like dill but the fennel herb has a much stronger aniseed flavour. The seeds from which the herb is grown (fennel seed) can also be used in cooking. It’s related to, but different from the vegetable, fennel bulb. A bronze variety, with a milder flavour, is also available.
All year round.
Choose the best
Healthy-looking, perky green (or bronze, in the case of the bronze variety) leaves.
Wash and chop or leave whole. Both the leaves and the stalks are edible.
Fresh cut fennel should be wrapped in damp kitchen paper, placed in a perforated bag and stored in the fridge. It will last for up to three days.
Use whole fronds to make a bed on which to roast fish. Chop and add to piquant sauces for fish or add to fish soups.