How to Choose and Buy Fresh Fennel |
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Selection of Fennel:
The fennel bulbs should be as crisp,
plump (rather than desiccated), and white (the greener ones can be
bitter) as possible with no tinges of yellow or brown. The stalks
should not be limp or spongy. Generally, the bulbs are sold with the
upper stalks cut off, leaving only a few wispy, feathery leaves in the
center. These leaves can be used like dill as a seasoning in salads and
stews. The cut ends of the hollow stalks should look fresh and green,
not brown and dry. Fennel is freshest from early October throughout the
end of January, but it is often available year round in large markets
and at specialty greengrocers.
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