Fennel fronds carry the same anise flavor as the bulbs, so keep that in mind when choosing them to garnish your dish or ...

This year, the Gardeners’ Dirt column will feature a different herb each month. Each article will feature an herb that was ...

Look for bright yellow-green seeds; dull brown-grey ones will be old. Fennel seeds are used in European, Middle Eastern, Indian and Chinese cuisines. They are ground into spice mixtures and added ...

The fennel plant is a member of the carrot family and is renowned for its aromatic leaves, bulbs, and seeds. Native to the Mediterranean region, fennel seeds have been used for centuries in ...

A super easy and tasty way to use fennel bulb is to whip up a fresh salad. Just thinly slice the fennel bulb and toss it with some orange slices, olives, and fresh arugula. Drizzl ...

This simple fennel recipe emphasises the fantastic flavour of a much maligned vegetable and transforms it into a sweet, silky side dish. To prepare the fennel bulbs, first cut off the leafy fronds ...

All parts of the fennel plant have culinary and medicinal uses, including flowers, bulbs, and seeds. However, only the seeds are crushed and steeped to make fennel tea. Fennel has antispasmodic ...

Remove outer layer and stems of fennel bulbs. Cut bulbs in half lengthwise, from stem end through core. Remove core, then, using a mandoline or sharp knife, thinly slice fennel lengthwise.

Heat a char-grill or grill pan over a high heat. Trim the fennel bulbs and cut into 6 wedges. Alternatively, slice the fennel very thinly, 3mm, from top to bottom. Drizzle with extra virgin olive ...