Asparagus

Beets

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Eggplant

Fennel

Leek

Parsnips

Potatoes

Pumpkin

Rutabaga

Turnips

Winter Squash

History

Fennel originated in the Mediterranean. There are two types of fennel. One type is commonly used for the flavoring quality of its feathery leaves. The second type is a favorite vegetable, known as the Florence Fennel. With this type, the swollen bulbous base is eaten.

 


Cooking Tips

The bulbous base of fennel must be thoroughly washed and the stems trimmed off. Small "bulbs" may be left whole, but larger ones should be cut in half or quarters. To cook, simply boil in water until tender and drain very thoroughly. The fennel bulbs can be dressed with butter or olive oil, salt, pepper, and a pinch of mustard powder. Fennel can be chilled after cooking and served in an oil and vinegar dressing.

The green, feathery leaves of fennel can be used in soups or salads.



Storage Suggestions

Store fennel in a plastic bag in the refrigerator for up to two weeks.