The Five and Five of Fennel
Winter brings fresh fennel, which is in season from May to October. It’s beloved in Italian kitchens and has become increasingly popular in Australia in the last decade.
Here are five things you might not know about fennel, and five delicious ways to use it in your cooking.
Five things you might not know about fennel
1. Fennel is actually a member of the carrot family but is not a root vegetable.
2. The bulbous base can be used as a vegetable, the feathery fronds as a herb or garnish and the seeds as a spice. All three have a mild aniseed taste.
3. It can be used shaved and raw in salads, cooked as a side dish, and also added to risottos, pasta sauces, soups and casseroles.
4. Fennel is a great source of fibre, vitamin C, potassium and antioxidants.
5. Fennel is native to Europe, is known in Italian as finocchio, and is grown commercially in Australia using the ‘Florence’ variety.
Five ways to use fennel
Fennel pairs wonderfully with olive oil, salt, lemon juice, parmesan cheese, goat’s cheese, butter, pasta, olives, tomatoes, oranges, capers, fish, chicken, pork, garlic, potatoes, garlic, cream and rocket. Here are five ways to use fennel, from Hill Street’s recipe collection:
1. In a salad
Harvest Crayfish Salad
Grilled Red Lettuce, Eye Fillet and Orange Salad
Orange and Fennel Crudo with Black Olives
2. As a side dish
3. In a pie
Chicken and Spring Vegetable Pot Pie
4. With pork
Pork Belly Colcannon with Braised Fennel and Red Wine Reduction
