Storage and Preparation of Fennel:
If you have found fennel bulbs with the
stems attached, it is best to cut them off about 2 inches above the
bulb itself. If left attached these stems, like carrot leaves, will
continue to draw moisture out of the bulb and will tend to make the
interior soft and spongy.
Store funnel, unwashed, in a perforated vegetable bag in the vegetable
section of the refrigerator. Very fresh bulbs will remain crisp for up
to five days or so. Fennel on the edge of freshness should be used as
quickly as possible.
To prepare the bulbs for salads or other raw dishes, simply wash the
outside well, dry and cut off the remaining stems. Trim the root end
and remove any scarred or blemished ribs. The bulb can be sliced,
halved lengthwise, cut into wedges, cut into sticks or matchstick
strips, chopped, or diced. If the prepared fennel will be cooked, it
can handled in the same manner or left whole.
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