In Season in Autumn: Florence Fennel

Go to:� Main Autumn Seasonal Page

�

Jump to:-�� �Buying & Storing� Fennel� |�� Preparing�and cooking� Fennel� |� Nutritional Value of Fennel� |� Editor's Choice Top 3� Autumn Fennel Recipes

�

What is Florence Fennel?

�

Often referred to just as "fennel" Florence Fennel (also called finocchio or Italian fennel) is a bulbous vegetable which has a aniseed/liquorice flavour. Whilst it can be bought throughout the year, it is at its best in late summer/autumn and can be relatively easily grown at home.

�

The bulbs have layers, a bit like onions, and range from round to oval and are at their best when they reach the size of a� tennis ball. The leaves look similar to dill and can be used as a seasoning although they should not be confused with the fennel herb.
�

�

Buying and storing fresh Florence Fennel

�

Choose firm specimens which feel heavy for their size and have a clean appearance, tightly pack layers and no brown spots on the bulbs. They are best used as soon as possible after buying or harvesting but will keep for 2-3 days if refrigerated.�

�

Preparing� and Cooking fresh Florence Fennel

�

Before use, wash well. Cut off a thick slice from the root end and the fronds. Florence Fennel can be eaten raw however it can have a very strong flavour so unless you are used to it, slice as thinly as possible and use sparingly in salads.

�

The flavour tends to get much milder when it is cooked. It can be steamed whole for 20-35 minutes until tender or it can be halved, quartered, sliced or chopped depending on the recipe. Whole bulbs can also be microwaved in a covered dish with a little water for 8-10 minutes. Florence fennel is also suitable for roasting, braising, boiling and frying and is an excellent addition to soups.

�

Nutritional value of Florence Fennel

�

Florence fennel bulbs contain iron, calcium, vitamin C, potassium and vitamin A and a medium size bulb contains 2around 30 calories.
�

Editor's Choice:� Top 3 Autumn Season Florence Fennel Recipes

�