Wednesday's In the Know: Fennel!
Yesterday I provided a really short and sweet overview on preparing fennel (Tuesday’s Tip of the Day). Today, I wanted to spend just a few more minutes on the subject but digging beyond the root (pun intended) so you know just how interesting and unique this vegetable really is.
- Anatomy: Fennel is a flowering plant that’s composed of a white bulb (at the base), green stalks (which look like celery) and fennel fronds (the green leafs at the very top). The fennel fronds (that look almost feathery) flowers which then produces fennel seeds. Before tossing the fronds, consider saving them for a beautiful garnish as yes, they are edible and quite delicious!
- Flavor: From a flavor profile, it is strongly reminiscent to black licorice and anise which can be very overpowering or off-putting to many.
- Cuisine: Fennel is most commonly used in Italian and French cuisine and is excellent roasted in a salad, on pizza or even in pasta!
- Selecting: Tight layers, no blemishes, fronds are bright green and crisp.
- Storing: In a damp paper towel in the refrigerator.
- Cutting: Check out yesterday’s post in Tuesday’s Tip of the Day (Fennel Prep 101).
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Cheers to starting a new tradition around The Table Together!
P.S. Coming in the New Year (TBD March 1), I am launching a YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…
Founder and true believer in the power of bringing people around The Table Together!