Like Marmite, fennel is something that you either love or hate – its strong aniseed flavour leaves no room for the middle ground. From the same family as the herb and seed of the same name, it’s also known as Florence fennel, finocchio, or sweet fennel, is very popular in Italian cookery, and has a bulb-like shape that looks a little like a heavy-bottomed celery.

When eaten raw, the texture is crisp and the flavour is quite assertive and aniseedy. Cooked, it’s softer and more mellow.

Create some mouth-watering dishes with our favourite fennel recipes.

Availability

All year round, but it’s best from the start of June to the end of September.

Choose the best

If possible, go for the smaller, young bulbs, as they’re more tender. They should look white, with no blemishes, and feel heavy for their size. The feathery green tops should be fresh and bright, with no yellowing.

How to prepare fennel

Wash, then trim off the green tops (they can be used as a garnish). Slice off the shoots and root and peel off the tougher outer layer (if the bulb is particularly young and tender you can leave this layer on). To cook it whole, cut out the tough central core from the bottom, leaving a cone-shaped cavity, or slice if you prefer. Alternatively, chop into quarters and remove the core from each one (but not too much, or the quarters will fall apart).

How to cook fennel

• Cut into very thin slices for salads (a mandolin is good for this).
• Boil or steam (up to 20 minutes for a whole head, or up to 12 minutes for wedges).
• Roast (40-50 minutes).

How to store fennel 

Freshly cut fennel should be wrapped in damp kitchen paper, placed in a perforated bag and stored in the fridge. It will last for up to three days.

Alternatives

Try dill or fennel herb.