By Chef Nancy Berkoff, EdD, RD

You can call it Florence fennel, you can call it sweet anise, and you can even call it finocchio. How will you know it when you see it? Fennel’s bulb looks like a white, Disney-esque celery stalk, tapering off to skinny (like the diameter of your index finger) stalks and ending with feathery leaves, reminiscent, in shape, of fresh dill. Fennel has a mild, licorice (as in the real stuff, black licorice) aroma and flavor. Used correctly, it is absolutely intoxicating.

Fennel can be eaten raw. Just de-string the bulb and the stalks with a vegetable peeler and crunch on it as you would celery. No time to create? Buy a bagged salad, slice some fresh fennel, toss in some walnuts and you have an upscale salad. If you are feeling elegant, and have steady hands, you can shave fresh fennel with a razor or cheese plane to extract maximum flavor.

The ancient Greeks thought of fennel as a symbol of victory and success. The ancient Romans thought fennel had the ability to sharpen eyesight. Herbalists will make a tea by boiling fennel and allowing it to steep, using it to soothe the stomach, help to digest fatty foods and to cleanse the system. Fennel is a good source of fiber, along with other nutrients such as Vitamin A and Vitamin C.

Fresh fennel can be thinly sliced, diced, or chopped and added to simmering beans or lentils, salsas, tomato sauce, mushroom dishes, or grains. Use fennel to add an extra layer of exciting flavor to sandwiches or wraps, to grilled veggie burgers or extra-firm tofu or seitan or eggplant slices, and to soups and to scrambled tofu. If you have extra fennel, you can cut the bulb into chunks, wrap in foil and grill or roast in the oven, to use as a side dish or as an aromatic condiment.

Enjoy this recipe!

Fennel Salad

(Serves 4)

Take a break from lettuce and dive into this crunchy, aromatic salad.

1 medium fennel (about ½ pound), peeled, leaves removed and cut into thin strips

2 red bell peppers (about ½ pound) deseeded and cut into thin strips

¼ cup balsamic vinegar

¼ cup olive oil

2 teaspoons cracked black pepper

Toss fennel and peppers in a medium bowl. In a small bowl, whisk together vinegar, oil and pepper until frothy. Pour evenly over fennel and mix to coat. Cover and refrigerate at least one hour before serving.