Fennel

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: The clustered or bunched stems form a bulbous base. The fleshy bulb is white with a pale hint of green, while the stems are darker green. The aroma and flavor have a faint suggestion of licorice.
  • Related Varieties: The vegetable fennel is more properly known as Florence fennel, to distinguish it from the varieties grown as a spice (seed) and herb. The vegetable is sometimes incorrectly called anise, which is a different plant.
  • Evaluation: Look for bright, pale green color with few or no brown spots. Fresh green tops, not wilted or spoiled. Compact, heavy for size.
  • Preparation: Trim stems and feathery leaves. Split in half through the base. If the fennel is large, cut out the core as for cabbage if it is fibrous or tough.
  • Percentage Yield: 80%