Delicious, aromatic and beautiful crop of fennel this year. Fennel hails from the Mediterranean area. Story has it that an American diplomat, stationed in Italy in 1824, sent fennel seeds to Thomas Jefferson and raved about its taste. Nevertheless, it’s taken awhile to catch on in the States.
Fennel is exceptionally good for you. It’s very nutritious with lots of vitamin C, iron, magnesium, folate and phosphorus. Fennel is commonly called a bulb but technically isn’t: it’s really a swollen leaf stem.
I’ve been picking the fennel small so I can eat it raw. But it’s also terrific roasted or served gratin, regardless of its size. (Fennel actually doesn’t lose its taste as it gets larger.) Fennel doesn’t keep very well so plan to eat it soon after you harvest it.
To serve raw, trim off the tops, remove the outer, tough stalks, and trim out the core. Slice the bulb into thin strips. If not eating immediately, soak in ice water with lemon juice to keep it from discoloring. I often add sliced fennel to a cut up orange with a little oil and vinegar.
To roast fennel, trim, core and slice thickly. Brush with olive oil and place single layer on a baking sheet. Cook at 400 degrees for 20-30 minutes until tender. If slices are thick, turn once.
To make a gratin, saute 2 cut up fennel bulbs, 1 red onion and 3-4 garlic cloves. Saute until the onion softens and the fennel browns slightly. Add three cut up tomatoes, cooking until tomato softens. Season. Transfer to a small baking dish. Top with 3/4 cup bread crumbs and 2/3 cup grate parmesan. Bake at 400 degrees for 15 minutes.