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 Fennel is both vegetable and herb. The bulb can be eaten raw or cooked; the leaves are nicest raw in salads. Its seeds are also aromatic and flavoursome. It is cultivated in many parts of the world.
Season: Summer/Autumn
Nutritional benefits: Excellent source of potassium, fiber and vitamin C.
Quick cook's tip: Slice up fennel and pop into salads.
Cooking methods for fennel:

  • Braising
  • Roasting
  • Boiling
  • Steaming
  • Eat raw

How to chop fennel
Click on the pictures to read step-by-step instructions

Created with flickr slideshow.

Cooking Methods: