In Season in Autumn: Florence
Main Autumn Seasonal Page
Jump to:- Buying
& Storing Fennel |
Preparing and cooking Fennel |
Nutritional Value of Fennel |
Choice Top 3 Autumn Fennel Recipes
is Florence Fennel?
Often referred to just as
"fennel" Florence Fennel (also called finocchio or Italian fennel) is a bulbous
vegetable which has a aniseed/liquorice flavour. Whilst it can be bought
throughout the year, it is at its best in late summer/autumn and can be
relatively easily grown at home.
The bulbs have layers, a bit like
onions, and range from round to oval and are at their best when they reach the
size of a tennis ball. The leaves look similar to dill and can be used as
a seasoning although they should not be confused with the fennel herb.
Buying and storing fresh
Choose firm specimens which feel heavy for their size and have a clean
appearance, tightly pack layers and no brown spots on the bulbs. They are best
used as soon as possible after buying or harvesting but will keep for 2-3 days
Cooking fresh Florence Fennel
Before use, wash well. Cut off a thick slice from the root end and the fronds.
Florence Fennel can be eaten raw however it can have a very strong flavour so
unless you are used to it, slice as thinly as possible and use sparingly in
The flavour tends to get much milder when it is cooked. It can be steamed whole
for 20-35 minutes until tender or it can be halved, quartered, sliced or chopped
depending on the recipe. Whole bulbs can also be microwaved in a covered dish
with a little water for 8-10 minutes. Florence fennel is also suitable for
roasting, braising, boiling and frying and is an excellent addition to soups.
Nutritional value of
Florence fennel bulbs contain iron, calcium, vitamin C, potassium and vitamin A
and a medium size bulb contains 2around 30 calories.
Editor's Choice: Top 3
Season Florence Fennel Recipes
An easy to make side dish using fresh fennel bulbs which is made on the
stovetop. The inclusion of bacon and chicken stock gives extra flavour.
An Italian side dish recipe using fresh Florence fennel which is
par-boiled then baked in a creamy sauce
Fennel a la Grecque
Fennel is a popular ingredient in many Mediteranean countries.
In this recipe is is cooked in white wine with herbs then
allowed to get cold before serving as a starter.