How to cut up fennel

Technically speaking, all parts of the plant are edible, but most people will find the stalks too tough and fibrous to eat. The leaves can be chopped and used to flavor salads, dressings, marinades and sauces. They tend to have a slightly more citrusy flavor than the base. The base (or bulb) is delicious raw or cooked.

Cut off the root end of the fennel. Remove any tough outer layers of the fennel and discard them. Slice down the center of the fennel bulb. To slice the fennel, place the fennel on its cut side and cut thin half-moon slices parallel to the root end using a circular motion.

Dicing Fennel

Set each half flat on a cutting board, and slice down through the bulb in a series of vertical cuts, being careful not to cut all the way through the root end, so that the layers remain connected. Then make a series of horizontal cuts in the bulb.

Clean and oil grilling grate. Brush fennel slices lightly with olive oil and season with salt and pepper. Grill fennel over high heat until charred and slightly softened, 3 to 4 minutes per side.

When using raw fennel, it’s important to slice it thinly.

The core is perfectly edible, and you can leave it if you like, but it can be a bit tough. I find that it’s best to remove most or all of it when eating fennel raw.

Although you can store it wrapped in a brown paper bag on the counter for 2-3 days, you can also extend its shelf life up to 7-12 days total by covering it with a moistened kitchen towel, and keeping it in the fridge. Freezing it is another idea that works out fine.

The fiber, potassium, folate, vitamin C, vitamin B-6, and phytonutrient content in fennel, coupled with its lack of cholesterol, all support heart health. Fennel contains significant amounts of fiber. Fiber decreases the risk of heart disease as it helps reduce the total amount of cholesterol in the blood.

Every part of it is edible, from the bulb to the flowers, and it can be eaten raw or cooked. Though the stalks and leaves are edible, fennel recipes most often call for the bulb. When raw, it has a crisp texture similar to celery and a fresh licorice flavor.

Using Fennel

The fennel bulb can be eaten raw or cooked — both have their perks! When raw, fennel is crunchy and sweet; once cooked, it becomes silky soft. Raw or cooked, fennel has a faint flavor of licorice or anise.

Thinly sliced raw fennel bulb adds a sweet licorice flavor and crunchy texture to salads. To slice the bulb, stand it on the root end and cut vertically with a sharp knife of mandolin. To soften the flavor of the bulb, try braising, sautéing, roasting, or grilling it.

Fennel is one of the most appreciated and versatile vegetables of the winter, also loved by those who on diets for its purifying virtues, preferred by those who have digestive difficulties (especially when cooked) for how easy it is to digest. The properties of fennel, however, do not end there.

Saunf has the ability to control and bring down high blood pressure. It also contains potassium which is known to have many heart-friendly properties. Helps prevent constipation: Fennel seeds have plenty of soluble dietary fibre. This helps in improving digestion and adding bulk to the stool.

According to herbalists, fennel seed is an effective aid to digestion. It can help the smooth muscles of the gastrointestinal system relax and reduce gas, bloating, and stomach cramps.

Fennel is a digestive tract savior. The seeds have a compound that relaxes GI spasms, which allows gas to pass and relieve bloating, says Sass. You can find fennel and fennel seeds in breads, sausages, and other meat dishes. You can also chew on the seeds directly or sip on a fennel tea at the end of a meal.

When it comes to skincare, fennel seed has a wealth of vitamins and nutrients to keep skin young, clean, and strong. Being antiseptic in nature, fennel seed is great for oily and acne prone skin types because it can remove the dirt and bacteria often causing oil buildup and breakouts.