Fennel seeds are harvested from the fennel plant's flowers and then dried. They tend to be pale green to tan in color with an ...

Fennel fronds carry the same anise flavor as the bulbs, so keep that in mind when choosing them to garnish your dish or ...

Fennel Seeds Saoked Water On Empty Stomach: Fennel seeds, commonly known as saunf in India, are a powerhouse of nutrients and have been a staple in traditional medicine for centuries. Soaking ...

Look for bright yellow-green seeds; dull brown-grey ones will be old. Fennel seeds are used in European, Middle Eastern, Indian and Chinese cuisines. They are ground into spice mixtures and added ...

This simple fennel recipe emphasises the fantastic flavour of a much maligned vegetable and transforms it into a sweet, silky side dish. To prepare the fennel bulbs, first cut off the leafy fronds ...

Could you suggest a recipe that combines the two? What other meat dishes do fennel bulbs (as opposed to fennel seeds) work with? Thanks, Robin Norris. Fennel is a delicious ingredient as it is ...

Remove outer layer and stems of fennel bulbs. Cut bulbs in half lengthwise, from stem end through core. Remove core, then, using a mandoline or sharp knife, thinly slice fennel lengthwise.

The beauty of fennel is that you can use it seed to root to leaf. Consuming it “nose to tail” means you can make the most of this vegetable without wasting one bit. Fennel is fantastic pickled.

Heat a char-grill or grill pan over a high heat. Trim the fennel bulbs and cut into 6 wedges. Alternatively, slice the fennel very thinly, 3mm, from top to bottom. Drizzle with extra virgin olive ...

Peel the onion and parsnips. Chop finely, together with the fennel bulbs and celery, to roughly the same size dice. Roughly chop the parsley leaves. Melt the butter in a large pot or casserole dish.

Preheat the oven to 350ºF. Trim the base of the fennel and remove all dark and light green parts down to the white bulb. Slice each bulb in half lengthwise. Cut each half lengthwise into 4 wedges ...