It looks, when harvested, like a white or light green bulb with stalks stemming from the base. The stalks have wispy green leaves and produce fennel seeds, used in both cooking and baking. The bulb, stalk, leaves and seeds are all edible. As far as health benefits are concerned, it is high in fiber and vitamin C and works against inflammation, in similar ways to ginger.
You can keep fresh fennel for up to a week, though it lasts longer whole than sliced, and the seeds can be kept in an airtight container for about 6 months. Keeping those in the fridge will help them linger a bit longer. The easiest way to enjoy fennel is to make thin slices of the bulb, after cutting away the stalk and rinsing it, and tossing it into a salad ~ it pairs beautifully with citrus.
Roasting it is also very easy. Drizzle it with some olive oil and throw it in the oven until caramelized, just checking on it every so often to ensure it does not burn. You can eat it alone, on a sandwich, or with other roasted vegetables and lean proteins.
Stop into Butterfield Market in NYC and try their new salad with apple, dill, fennel and olives. It is so flavorful and refreshing- perfect for a summer lunch or dinner side and endorsed by The Trendy Vegan!
