Fennel has a split personality. Raw, it’s got wonderful crunch and a cool flavor laced with anise. But when it’s braised, roasted, fried, baked, or grilled, fennel reveals its other side: It gets soft—even silky—and its licorice flavor melts away to just a hint of its raw self.

有两种形式的可食茴香。一种严格来说是一种草药，其叶子，茎和种子被用作调味料。另一个通常称为佛罗伦萨茴香 - 是我们在市场上发现的蔬菜。

We refer to fennel “bulbs,” but that swollen portion is really the thickened, succulent stem of the plant growing in tight layers above the ground. Fennel thrives in cool weather; its seasons are spring and fall, though as with many vegetables, it’s usually available year-around. Grocers sometimes label fennel as anise, a misnomer.

Fennel is a natural partner for fish and shellfish, particularly shrimp and scallops, but it’s also very good with pork, chicken, lamb, beef, and duck. It pairs well with onions, leeks, tomatoes, artichokes, and potatoes. As for seasonings, take a cue from fennel’s region of origin, the Mediterranean. Olives and olive oil, lemon juice, balsamic vinegar, saffron, anchovies, and the anise-flavored liquor called pastis are good matches.

Easy ways with fennel

Make a fennel gratinby layering blanched fennel slices in a gratin dish with tomato sauce or cream. Top either version with fresh breadcrumbs tossed with olive oil and grated Parmesan and bake until tender and bubbly.

Parboil fennel wedges, set on a broiler tray, top with butter and grated Parmesan, and broil until browned and bubbly.

烤茴香楔形楔子, drizzle with balsamic vinegar, and serve as a side dish or add to a pasta or salad.

Make a saladof thinly sliced fennel, arugula, apples, and shaved Parmesan or Dry Jack cheese. Toss with an anchovy- spiked vinaigrette.

Cook thin slivers of fennel slowly in oil直到焦糖并用作配菜，或作为克罗斯蒂尼或披萨的浇头。

Fry fennel. Dip thinly sliced fennel in lightly whisked egg whites, dredge in seasoned flour or cornmeal, and fry. Sprinkle with salt and lemon juice and eat while hot.

How to trim and cut fennel for any dish

为了准备茴香，我修剪并丢弃茎和完全膨胀的叶子，或将它们保存在库存中。我经常保存浓密，紧身的婴儿叶子，以切碎和装饰成品。如果灯泡的外层状况良好并且不太纤维状，我会使用它。否则，我将其分解为兔子。我小心地修剪了根端的一片薄片，使核心的其余部分完好无损，以将楔子或垂直切片（右图在右侧的两张照片）保持在一起。对于切成丁或滑动的茴香，我将灯泡纵向切成两半或四分之一，然后切掉密集的内核。

Fennel as a supporting player

• 制作意大利调味饭时，在加入米饭之前，将切成丁的茴香与韭菜或洋葱一起在锅中加入。
• Boil fennel slices until tender, purée them, and then fold them into mashed potatoes.
• Tuck thin slices of fennel and lemon inside whole fish before roasting or grilling.
• 将茴香楔放在鸡肉或猪肉旁边的烤盘中，或将肉放在切成薄片的茴香床上。
• Simmer diced fennel and tomatoes together for a flavorful base for fish chowder or vegetable soup.
• Add thinly sliced fennel to your favorite lemon-Dijon vinaigrette and let sit for 20 minutes so the fennel softens somewhat. Use to dress a salad or as a sauce for salmon.
• Add fennel to leek and potato soup for another dimension of flavor.
• Simmer diced or slivered fennel with white beans, or with chickpeas and tomatoes. Drain, season with olive oil, lemon juice, salt, and pepper, and serve as a warm or room-temperature salad.

in the garden

茴香喜欢春季较短的日子和凉爽的温度。为了防止在夏季的漫长而炎热的夏季繁殖时，时间春季茴香植物在夏至之前就会成熟。在长期生长季节的地区，秋天是种植茴香的绝佳时机。如果茴香确实在花园里开花，请让种子成熟，当它们变成棕色并干燥时收获，并将它们放入香料混合物中，以使肉，汤，泡菜和醋汁调味。