Resembles celery and has aniseed flavours.

Storage:
In an airtight bag in refrigerator crisper. Use as soon as possible after purchase.

Selection:
Choose firm white fennel with fresh green leaves.

Uses:
Salads, soups, stuffings and vegetable side dishes.

Serving suggestion:
Slice and add to any salad.
Pan-fry quartered fennel bulbs in a little olive oil and garlic until golden and tender. Serve sprinkled with chopped fennel leaves, a few sliced black olives and a drizzle of balsamic vinegar.