Preparing fennel – tips

• Recognizing fresh fennel
  When buying, look for firm tubers with lush green, fresh umbels. The outer layers should be smooth and light in color, not dry or brown. Small tubers often have a more delicate flavor.
• Clean and cut correctly
  First cut off the stalks and the tender green – you can use this later for garnishing or for soups. Then halve the bulb lengthwise, cut out the stalk in a wedge shape and cut the fennel into strips or wedges, depending on the recipe.
• Enjoy fennel raw
  Finely sliced, fennel is crunchy and fresh – perfect for salads. Combined with a little orange, apple or lemon, it has a pleasant sweetness and freshness.
• Cooking or braising fennel
  Steaming or braising fennel makes it soft and mild. A squeeze of lemon, orange juice or a little hot stock enhances the flavor. Important: do not cook for too long, otherwise it will lose its aroma
• 5. prepare fennel in the oven
  Fennel develops its full flavor in the oven. Simply roast it with olive oil, salt and herbs until it is lightly browned. This gives it a sweet note and makes it wonderfully soft.
• 6. combination ideas
  Fennel goes great with citrus fruits, tomatoes, fish, parmesan, oranges or Mediterranean spices. If you like it stronger, you can combine it with harissa, chili or garlic.