Fennel has many incarnations on the plate. Shaved on a mandoline, fresh fennel becomes slaw-like and with its anise flavor lends itself to sprightly dressings. The bulb can also be sliced and baked in a gratin or stewed in oil to give it confit personality. There are fennel jams and pickles. And some chefs, including Guy Martin at Le Grand VĂ©four in Paris, make a fennel sorbet.Additionally, fennel seeds frequently show up in sausages, and fennel pollen can be dusted on fish or other ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.