Every element of the fennel plant from crown to flower is edible. It has a sweet, licorice-like flavor and citrus notes. Thoroughly rinse fennel as dirt can become lodged inside while it's growing. Slice and toss with olive oil, salt and pepper, and roast with other root vegetables. Shave or thinly slice and add raw to green salads, with blood orange segments and olives or sauté with onions as a base for risotto. Slice and layer with onions and mustard seeds in a pastry crust for a savoury tart. Dice and cook slowly in olive oil until caramelized, then toss with fresh pasta. May also be used in sweet preparations: add to custards and freeze into ice cream.
To store, Fennel is best kept refrigerated.
