Fennel Bulb Delivery or Pickup

Fennel hails from the Mediterranean region, and it's still one of the most popular vegetables in Italy. The flowering plant is part of the carrot family. You can expect a faint flavor similar to anise or licorice when you eat fennel. The flavor isn't so powerful that it will overwhelm your dish, but it does lend a unique taste to any recipe.

You can eat fennel raw, roast it, sauté it, or even use it in sauces and soups. Still, if you've never used fennel bulb before, the odd-looking vegetable might seem intimidating. The base of fennel's long stalks weaves into a crisp, thick bulb that actually grows above the ground. The tip of stalks above the bulb form feathery, light leaves that look similar to dill. Among its leaves, fennel that goes to seed also produces yellow, small flowers.

From fennel bulbs to fennel leaves to fennel flowers, all parts of the fennel plant are edible. It's also actually quite easy to use when you get the hang of it. Most recipes will call for the bulb, which has a crisp, celery-like texture and fresh, licorice-like flavor when eaten raw. When you cook the bulb, it caramelizes and develops a tender, melty texture and sweeter taste.

Fennel also boasts an array of health benefits. Fennel is low in calories but high in nutrients such as vitamin C, dietary fiber, iron, and potassium. Highly nutritious, fennel may reduce inflammation, provide anti-cancer effects, and improve heart health.

You can usually find fennel throughout the year, but it's in its peak season between late fall and early spring. You'll want to go for bulbs with layers that are packed tightly, and that feel heavy for their size. The small white bulbs should not have areas that are moist or brown. You should also avoid fennel bulbs that have loose outer layers or bulbs that appear split, bruised, or cracked.

You can find fennel products sold with fronds and stalks attached as well as with those pieces removed. Buying fennel bulbs with the stalks still attached can help the bulbs to store better. If you do buy fennel bulbs with the stalks attached, you'll want stalks to be firm instead of rubbery or limp. The fronds should be bright green, feathery, and crisp.

You'll want to wrap fennel loosely in plastic, then store it in your refrigerator's crisper drawer. If you buy a fennel bulb with fronds, you'll want to trim the fronds down to 2 to 3 inches above the fennel bulb before storing.

If possible, you should try to eat fennel within a few days as the flavor may fade as the fennel dries out. However, you can often keep fennel for longer than a week. As the fennel bulb's outer layers get rubbery or wilted, just peel them away to use the rest of the fennel.