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Glossary: fennel
There are two main types of this aromatic plant, both with pale green, celerylike stems and bright green, feathery foliage. Florence fennel, also called finocchio, is cultivated throughout the Mediterranean and in the United States. It has a broad, bulbous base that's treated like a vegetable. Both the base and stems can be eaten raw in salads or cooked in a variety of methods such as braising, sauteing or in soups. The fragrant, graceful greenery can be used as a garnish or snipped like dill and used for a last-minute flavor enhancer. This type of fennel is often mislabeled 'sweet anise,'
From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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