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If you’re still craving comfort foods, try fennel on a flatbread, paired with celery in a gratin, or with braised potatoes. Spring can’t come fast enough? Then use your fennel bulb in a greek salad or a shaved salad with celery. If you're not a fan of licorice, ease yourself into fennel's charms by roasting it. Pair it with couscous, or blend it into this white bean dip; roasting fennel will bring out its sweetness and soften its flavor.
Chop up the fronds and use them like you would other fresh herbs. They're lovely in a pesto, an egg or potato salad, or as a garnish, like on this soup.
You’re probably familiar with seeing fennel seeds in sausages and stews (those “seeds” are actually fruits, but everyone refers to them as seeds). Aside from using them in crackers or a genius cabbage recipe, their subtle licorice flavor and nuttiness can even serve as a zippy breath freshener!
It may be a little more elusive, but fennel pollen has some diehard fans. It's been said that “If angels sprinkled a spice from their wings, this would be it.” Sold yet? The pollen can be sprinkled on meat and fish, paired with mushrooms, or even with ice cream. Look for it in specialty stores or online, or if you have fennel in your garden, you can let it go to seed and collect your own: be patient, forgo harvesting the bulbs, and you'll be rewarded with sunny yellow pollen-filled flowers. If you want to be truly wild, go foraging.
There are so many more ways you can use fennel and all of its parts. What's your favorite way to eat it?
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