FENNEL
Root vegetables fennel have a bad press in this house and two of my sons are not fans, to put it politely. Licorice-flavored fennel can be an acquired taste, but I can’t get enough of the crisp texture and delicate flavor. I like to shave raw fennel super fine for salads and slaws, which is made easier with Fennel contains beta-carotene (which is converted to vitamin A in the body) and vitamin C, which is important for collagen production and tissue repair. Both these nutrients play an important role in maintaining the health of the skin, as well as the mucous membranes that protect organs like the respiratory tract. Fennel has a very mild anise or licorice flavor that can be enhanced or sweetened depending on how it is cooked (or not cooked). When diced and sauteed with onions as one of the first steps when making a soup or stew, fennel becomes very sweet. Technically speaking, all parts of the plant are edible, but most people will find the stalks too tough and fibrous to eat. The leaves can be chopped and used to flavor salads, dressings, marinades, and sauces. They tend to have a slightly more citrusy flavor than the base. The base (or bulb) is delicious raw or cooked.
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