Kristina Jackson, a Mahalo natural health and food expert, shows you how to pick out the best fennel.
Step 1: Check the Overall Appearance
When shopping for fennel, make sure the fronds are crisp and sturdy with feathery, green leaves and the bulb is milky white. Check for blemishes and brown spots, though keep in mind that the outer layer of the bulb can be peeled off and discarded.c
Step 2: Check the Bulb
Squeeze the bulb and make sure it has a firm texture. Any softness or wilting indicates that it may be overripe and unsuitable for cooking. Also check to make sure that the size is appropriate for whatever recipe you are using the fennel for.c
How to Use
You can eat fennel raw, shave it, put it in a salad, chop, braise or sauté it. If you're using the stalk, trim it about an inch above the bulb, then you can substitute it for celery in soups and stews. You can even use the frond for a garnish, if you want.
References
Meet Our Experts
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Kristina Jackson
A graduate of the Institute for Integrative Nutrition at Columbia University, natural food chef Kristina Jackson is a certified holistic health and lifestyle consultant. She is also the editor of the blog "The Whole Idea" which, according to Jackson, "takes us on a journey to experience all that life has to offer…naturally. Clean food, good fun and healthy, conscious living."
Fast Facts
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Fact:
Fennel is closely related to parsley, carrots, dill and coriander and makes a great addition to a salad. -
Fact:
The best fennel is in season in autumn through early spring. -
Fact:
You can eat the bulb, stalk, leaves and seeds of the fennel plant. -
Fact:
Fennel is a good source of vitamin C, fiber, folate and potassium. -
Fact:
Fennel has a black licorice taste and is native to the Mediterranean region.
