How to cut fennel

Indigenous to the Mediterranean, fennel is closely related to parsley, carrots, dill and coriander. It is an aromatic and flavorful herb with a crunchy, slightly sweet flavor. The white bulb on the end is most commonly used in cooking, but the stalk, leaves, and seeds can also be used. I used my first fennel bulb when I made Vegetable Phyllo Rolls.


I chopped off the bulb and discarded the the stalks (the bulb is laying in the bottom right corner of the picture).


Then I thinly sliced the bulb into pieces.


And chopped the slices up to use in my recipe!

What has been your experience with fennel? Any suggestions on how the stalks can be used in cooking?

Submit a Comment

Your email address will not be published. Required fields are marked *