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 ...

The fennel plant is a member of the carrot family and is renowned for its aromatic leaves, bulbs, and seeds. Native to the Mediterranean region, fennel seeds have been used for centuries in ...

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 ...

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.

Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin until evenly coated.

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.