The Italian name for fennel is "finocchio," pronounced like the storybook character "Pinocchio." Called "marathon" by the ancient Greeks, it gave its name to the city and race--"marathon" meaning "place of fennel." The botanical relatives of fennel include wild carrot, parsnip, Queen Anne's lace, and dill, all of which show the same umbrella-like clusters of flowers and seeds. Fennel figured large in ancient medicine in Greece, Rome, and the Middle East; and the possible effects of chemicals found in fennel on cancer are still being explored. Fennel extract formed one of the major ingredients of absinthe, although the liqueur's toxic effects were produced by the wormwood also essential to its unique taste.
All parts of fennel are edible. The bulbous stem-cluster forms the vegetable available in produce markets. Its delicate, refreshing taste resembles a cross between celery and anise.
What to Look For:
Fennel Storage and Preparation Tips:
Cooking with Fennel:
Fennel can be served raw, in salads or with a dip. Fennel can be steamed, braised, or simmered in broth. Fennel combines well with fish and poultry and is a welcome addition to fruit salads, especially citrus and tropical fruits. Italian and other Mediterranean cuisines combine fennel with other vegetables, although its unique flavor makes it delicious on its own.
Fennel Nutrition Highlights:
Fennel is a very good source of fiber, folate and potassium. Fennel is also an excellent source of vitamin C. High concentrations of fennel's essential oil, anethole, along with other antioxidents, show promise as anti-inflammatory agents.