FENNEL
Fennel (Foeniculum vulgare) is a bulb-like vegetable from which more fibrous stalks emerge. Fennel tastes like anise and also carries a slight hint of citrus. It is a very powerful vegetable in terms of strong flavor and has to be used with care - not too much but also not too little. Raw fennel is crunchy and can be used in salads to add an extra freshness and bite. Fennel is best during autumn, through the winter and on to the early spring.
Fennel looks quite funny indeed. The bulb that collect all the edible leaves is white or slightly green, and the tougher fibrous (not eaten that often) stalks emerge from it. On the top of the stalks we find tiny leaves which also smell and spread the fennel seeds, so the veggie can reproduce itself. You can actually eat any part of fennel, although the most popular part is the bulb.
Fennel is used in the traditional cuisine of France and Italy, but its influence reaches far beyond these coutries' boundaries. Used already by the ancient Greeks, where it was believed to possess mystical powers that would let a mere human being come closer to the gods. Also ancient Romans revered fennel and used it in medicinal applications. Since these ancient times, fennel has spread throughout Europe, although it is not used that much in certain countries.
Its characteristic aroma is pretty unique - star anise, and anise are maybe the only veggies that also carry the same licorice-like flavor molecule.
When you buy fennel, you want bulbs that look and feel firm, they should be clean, and white or pale green in color. Avoid fennel with strange spots, soft touch, or with any bruises and lesions. Fresh fennel smells...fresh, with a tint of licorice, and there are no flowers on the stalk leaves. The stalks should also be well collected and connected to the bulb, that is they should not be spread out too much.
Store fennel in the refrigerator and consume it as soon as possible. This is important since fennel loses the intensity of its flavor quickly, within a number of days. Of course, it also gets soggy and swampy like all other veggies. Fennel seeds can be stored for several months though.
Preparation of fennel is not complicated. Usually, the stalks are cut off and the bottom base of the bulb as well. Then the bulb leaves are cut into smaller pieces, whatever shape you desire. A simple way is to cut it like an onion, that is vertically first and then into thinner pieces. Fennel has a hard core in the center and you might want to remove it if you want to eat fennel raw. It is common to use the more crispy leaves for raw dishes, in salads etc. The harder parts, that is the bulb core, stalks, and leaves can all be used in stocks, soups, and other dishes in which fennel serves as a flavoring ingredient and can be removed when it has done its job. A very popular chef combination is fennel with fish, where it can be made creamy or puréed.
Also, let's have a few words on fennel's nutritional value. Firstly, it contains good amount of vitamin C, which protects against oxidation of our body molecules, and consequently prevents cancer. Fennel also has fibers, and a number of important minerals. Fennel is unique for its high content of a good cancer-preventing molecule called anethole. This molecule has been shown to act against one of the primary inflammatory-triggering signals in our body, which is crucial in the battle against incidence of cancer and other diseases.