Fennel tastes like a marriage between celery and licorice.
Crunchy enough for a raw salad with apples yet hearty enough to stand up to cooking. These bulbs go well with bean dishes and are in the heart of Mediterranean cooking.Its seeds are often used in sausage mixes. You can even roast the whole bulb and eat it plain.
I like to slice fennel and fry it in a little olive oil with onions. Throw in a dash of red pepper flakes and some black beans. Delicious!
This bulbous herb with the feathery fronds (much like dill) packs a punch with antioxidants and fiber!
If you grow fennel plant some extra to leave for Black Swallowtails to munch on!