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Fennel/Sweet Anise:
Preparation & Handling
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| How to Store |
Wrap Fennel/Sweet Anise head in plastic wrap and keep in the crisper section of the refrigerator. Fennel/Sweet Anise will keep
for five to seven days in the refrigerator.
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| How to Prepare the Bulb |
To prepare the bulb of the Fennel/Sweet Anise, first remove the stalks of the fern
on top of the bulb. Trim the root end from the bottom of the bulb. Wash
and dry fronds and chop. Halve bulb vertically and separate layers as you
would an Onion. Slice each layer into strips to preferred size.
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| How to Cook with the Bulb |
The Fennel/Sweet Anise bulb, which has concentric layers much like an Onion, can be
sliced, quartered or halved, and served raw or cooked. When cooked, the bulb becomes milder in flavor
and just a little sweet. To slice for salads or puree, cut out core and use a
sharp chef's knife, slicer or mandoline cutter and cut thin slices crosswise.
Thin-sliced Fennel/Sweet Anise makes a great slaw or salad ingredient.
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| How to use the Fennel Tops |
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Dicing the "feathery," bright-green Fennel tops is a fresh way to add
flavor to your dish, as you would with any other fresh herb. Fennel/Sweet
Anise is generally described as having a sweet aromatic licorice like
flavor. Dice the "fran-tops" into preferred sizes and use to your liking.
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