I can still remember my first taste of raw fennel.
I had yet to reach the age of happily consuming vegetables (and broccoli only served to amuse me with its tree-like appearance), but here was a crunchy vegetable that looked a little like celery and… TASTED A LOT LIKE CANDY! One crisp, licorice-scented bite and I was hooked.
Once I started cooking on regular basis, my childhood appreciation of fennel’s sweet flavor developed into a deep, abiding love.
It might seem silly to declare my devotion to foeniculum vulgare, but I find fennel to be such an engaging ingredient. This singular vegetable develops a variety of characteristics based on different preparations, and it brings its distinct flavor to whatever I’m preparing.
Since fennel offers a hint of spring before most of the real spring vegetables arrive, now’s a great time to experiment with a few tasty ideas… both raw and cooked. …