Fennel

Fennel (or finocchio)  has a slightly pungent-sweet taste reminiscent of anise.

Uses:
The outer leaves that envelop the bulb tend to be tougher. Like fennel stalks, they are suitable for soups to which they add flavor and aroma. The white bulb inside is tender and tasty. The licorice aroma and taste of raw fennel are strong; after cooking the aroma is milder and the taste sweeter.

You can cut the bulbs in half or chop them more finely for stews; they can be baked, they are delicious with other vegetables and meat. It will also serve as an excellent dietary supplement, especially suitable for fish. Fennel is used thinly sliced ​​in salads, we can soak the slices in lemon juice to soften the taste and preserve the color. It also combines well with parsley, thyme and citrus fruits.

You can use fennel, for example, in a recipe for  fennel salad with oranges  or  pork neck with fennel and oranges.

Storage:
The bulbs and stems with the leaves wrapped in a cloth or bag and kept in the refrigerator. Long-term storage is not suitable, the tuber wilts quickly.