Fennel grows wild here in Victoria. All along the sea front beside Cloverpoint, on Dallas Road. The hairy tops wave in the wind, inviting you to run your fingers through the strands, and pluck a little to chew on as you walk. It’s licorice-like taste freshens the breath.
But it’s the bulb of the fennel that is nicest to eat. The stalks can be stringy – and are best very thinly sliced and cooked, while the bulb can be sliced or grated and added to salads.
Here are some recipes I’ve posted that use fennel:
Wholewheat Brushetta with Parsley Fennel Tomato Salsa
Chunky Celery Soup/
Fennel and Spinach with Tofu