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The fennel is crunchy with a slightly sweet taste, mild aniseed aroma and is eaten as a vegetable raw in salads, but also cooked in vegetable dishes, in stews, in pasta and in risotto. The fennel consists of a white or slightly green-coloured root, the fennel bulb, from which grow arranged green stems resembling those of celery. The stems end in the foliage of our familiar fennel which are usually sold separately. The fleshy root beneath the fennel is 95% water but is a source of vitamin C, fibre, folate and potassium.
The fennel is crunchy with a slightly sweet taste, mild aniseed aroma and is eaten as a vegetable raw in salads, but also cooked in vegetable dishes, in stews, in pasta and in risotto. The fennel consists of a white or slightly green-coloured root, the fennel bulb, from which grow arranged green stems resembling those of celery. The stems end in the foliage of our familiar fennel which are usually sold separately. The fleshy root beneath the fennel is 95% water but is a source of vitamin C, fibre, folate and potassium.
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