Saturday, November 12, 2011


The leaves are falling but the fennel is growing fabulously.

I love a lemony fennel salad. It's not bad in a stir fry either.

Fennel is a much under-used vegetable in this country, likely because of the licorice-like smell the fronds emit. Don't let this deter you. Slice the bulb paper thin, add thinly sliced mushrooms, dress them with a lemon vinaigrette and you have a fabulous French-inspired starter salad.

Fennel can be roasted, added to stews or made into a tasty gratin. Save the fronds. They are a perfect garnish and if you dry them you have a free spice for the larder.

Whenever I serve fennel at a dinner party there are remarks about how special the meal was. I highly recommend that gardeners add this versatile vegetable to their kitchen garden.

No comments: