Fennel can be eaten raw or cooked. It works well shaved into fresh salads, or braised in a thick sauce or roasted and served with vegies and grains. The best time to use fennel is between March and August.
Look for smooth, white skin. There should be an absence of brown spots. Choose firm, young fennel for roasting. If the fennel is too large or old, it will be too dry for roasting and will taste leathery.
To store trim the bulb and keep it wrapped in the vegetable crisper for up to a week.
Good source of vitamin C and a moderate source of iron.
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