BIO Fennel

Fennel belongs to the family of umbellifers. Characteristic are the whitish, flat or rounded bulbs, onion-like from thickened leaf sheaths, with thick stems and finely feathered leaves. The hearty fennel tastes anise-like and slightly sweet.

Origin

The home of vegetable fennel is in the Mediterranean region and Western Asia to Persia. Today it is cultivated all over the world, but mainly in warmer countries, in Southern Italy, Southern France, Spain, Greece and North Africa. 

Tips

In the refrigerator, fennel, wrapped in cling film, can be kept for up to 2 weeks.

Preparation

Preparation is as follows: wash the bulbs, cut off the root end, shorten the stems and remove the outer leaves. Fennel is suitable as a salad, in raw vegetable platters or as a dessert. Other numerous uses include: cooking, steaming, gratinating, braising as a warm vegetable with meat and fish dishes.