Fennel is commonly confused with anise, a plant of the parsley family. Both have a licorice taste, though fennel is much sweeter and more delicate than anise. Fennel is closely related to carrots, parsley, dill and coriander. Many people believe fennel enhances the taste of other foods- tuna tastes more “tuna-y” when cooked with fennel. The bulb, stalks, leaves, and seeds of fennel are all edible. The stalks are often eaten raw like celery sticks, the frilly leaves are used like dill, and the bulb can be cut, cooked, or eaten raw like onions.
Fennel is a very good source of Dietary Fiber, Vitamin C, Folate, Potassium and Manganese.
Wanna try something new? It’s amazing as a pickle and a relish.
2 1/2 cups 1-in. slices of mini cucumbers , about 6 cucumbers
1 tbsp course salt
1 1/2 cups white vinegar
1 cup granulated sugar
2 garlic cloves , smashed
1 tsp whole fennel , or caraway seeds
Toss sliced cucumbers in a colander with 1 tbsp coarse salt. Set aside. Make vinegar mixture by whisking vinegar and sugar in a saucepan over medium-high until sugar dissolves. Add garlic and fennel. Rinse cucumbers well under cold running water. Pat dry and pack into 2 500-mL Mason jars. Pour in vinegar mixture. Fasten lids. Refrigerate at least 12 hours before serving. They keep for about 10 days in the fridge, developing more and more flavour.
Recipe and image from Chatelaine