Fennel’s white bulb, stalks and feathery green leaves share a distinctive aniseed-like flavour, and can all be eaten. When cooked, the flavour becomes sweeter and more mellow. Baby fennel is simply immature fennel, with small bulbs and fewer stalks or leaves. Its flavour is more delicate. Fennel is available from March through to October. Use it fresh in salads or cook in soups and vegetable dishes.
To Buy
Look for fennel with fresh-looking, bright green leaves. The bulb should be white and quite shiny, with a fresh smell.
To Store
Wrap fennel in plastic wrap then store in the crisper section of your fridge for 4 to 5 days.
To Prepare
Wash well in cold water and remove the tough outer layers from the bulb. Trim the base of the bulb then slice as desired.
Fennel is a source of vitamin C. Among other benefits, this vitamin works with wound healing, as well as helping to maintain a healthy immune system.
| Quantity per serve (75g) | Quantity per 100g | |
|---|---|---|
| Energy | 60kJ | 80kJ |
| Protein | 0.7g | 1.0g |
| Fat, total | 0.0g | 0.1g |
| -saturated | 0.0g | 0.0g |
| Carbohydrate | 2.5g | 3.3g |
| -sugars | 2.5g | 3.3g |
| Sodium | 30mg | 38mg |
| Dietary Fibre | 2.2g | 2.9g |
| Folate | 32mcg | 42mcg |
| Vitamin C | 7mg | 9mg |
| Potassium | 112mg | 280mg |
QUANTITIES STATED ABOVE ARE AVERAGES ONLY
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