Another ingredient that has an alter ego. Sometimes called anise, this crunchy slightly sweet vegetable is a great source of antioxidants. Generally, the green stalks aren’t the star of the show, but they do make great broth so don’t throw them out just yet. The bulk of the goodness can be found in the white bulb. It’s believed that it can aid in people with inflammatory problems like arthritis.
When you’re standing at the grocery store this week looking at fennel, consider picking one that has a white or light green bulb, with green stalks. The stalks shouldn’t have any sign of flowering, as that might indicate it’s past it’s prime. Fennel is one of those ingredients that is best used sooner than later. The longer it sits in your fridge, it may lose flavour. There are great videos out there on how to prepare fennel.
We really should give a shout out to fennel seeds too! Fennel seeds are a well-known digestive aid. Anethole, in the plant’s oil, can reduce inflammation and help prevent cancer. Try a crust of crused, toasted fennel seeds on seared tuna.
Here are some recipes we’ll be trying out this week:
- Pasta with Sausage and Fennel Ragu (the Kitchn)
- Vegetable Soup with Fennel, Herbs and Parmesan Broth (Food & Wine)
As always, we’re on the hunt for the tried and true recipes, and this week we’re looking for your fennel recipes. Let us know what successes you’ve had in the comments below.