The Fennel bulb is native to the Mediterranean and the bulb is eaten both raw and cooked in a variety of cuisines, most famously Italian food. The bulb of the fennel plant can be prepared and eaten as a vegetable and is braised, grilled, sauteed or sliced thinly and served in salads.
It has the cool crunch of celery with a strong note of licorice. The flavour is similar to anise or tarragon. Slices of the bulb can also be pickled and eaten as a snack.
Weight: 200g - 300g