Description
Fennel is a wonderfully aromatic plant with a distinctive sweet, anise-like flavour.
Depending on the type you are growing, you may be able to use the leaves, stems, seeds and bulb. Florence fennel is grown for its swollen bulb, while herb fennel is more commonly grown for its feathery leaves and aromatic seeds.
The soft leaves are lovely with fish, eggs and potatoes, while the seeds can be used in breads, sausages, pickles and spice blends.
A little tip: Before I write “fennel bulb” on your product page, check which fennel you actually have. Not every fennel plant produces the chunky supermarket-style bulb.
Fennel Butter Potatoes
Ingredients
500 g potatoes
1 tablespoon butter
1 tablespoon chopped fresh fennel leaves
Salt
Black pepper
Method
Boil the potatoes until tender.
Drain well and return them to the warm pot.
Add the butter and chopped fennel leaves.
Season with salt and black pepper.
Toss gently and serve.
Tammy’s tip: If you’re nervous about the anise flavour, start with the feathery leaves. They are a much gentler introduction than launching a teaspoon of fennel seed directly at dinner.
