Fennel

Cooking tips:

You can enjoy the bulb raw, shaved or finely sliced into salads. You could also or steam, bake, braise or roast it until wonderfully soft and sweet.

Keep the aromatic leafy tops for herbal teas, next-level garnishes or salad toppers, and don’t forget to chuck the celery-like stems into stocks or soups. Thanks to its aniseedy, dill-like taste, it’s so good with seafood, in salads, or tossed through pasta and risottos. It’s also great with chicken, pork or cheese.