How to Choose Fennel
Look for smooth, white skin., Choose firm, young fennel for roasting., Trim the bulb., Keep it wrapped in the vegetable crisper for up to a week.
Step-by-Step Guide
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Step 1: Look for smooth
There should be an absence of brown spots. -
Step 2: white skin.
If the fennel is too large or old, it will be too dry for roasting and will taste leathery. , The rest of the bulb is edible but if you find that the outer pieces of the bulb are stringy, simply remove them.
The fennel leaves and stems trimmed off can be added to a barbecue to flavor fish.
Dry fennel works best for imparting flavor to the fish.
Young green leaves can be added to salads when finely chopped.
Prefer the paler green leaves over the darker ones as they are younger and sweeter. , Fennel is best eaten quickly to enjoy its flavor. -
Step 3: Choose firm
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Step 4: young fennel for roasting.
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Step 5: Trim the bulb.
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Step 6: Keep it wrapped in the vegetable crisper for up to a week.
Detailed Guide
There should be an absence of brown spots.
If the fennel is too large or old, it will be too dry for roasting and will taste leathery. , The rest of the bulb is edible but if you find that the outer pieces of the bulb are stringy, simply remove them.
The fennel leaves and stems trimmed off can be added to a barbecue to flavor fish.
Dry fennel works best for imparting flavor to the fish.
Young green leaves can be added to salads when finely chopped.
Prefer the paler green leaves over the darker ones as they are younger and sweeter. , Fennel is best eaten quickly to enjoy its flavor.
About the Author
Angela Hernandez
Creates helpful guides on hobbies to inspire and educate readers.
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