By Cat, Nov 2008 (Photo, right, from Wikimedia Commons)
This is a very versatile vegetable and herb. Most parts of the plant are edible, including: leaves, stems (bulbs), seeds, and flowers; all have a licorice flavor.
This recipe makes a good accompaniment to meats, or can be used as the basis for a pasta sauce.
This simple recipe is adapted from Henrietta’s Herbal (1)
Ingredients & Equipment:
- 2 fennel bulbs
- ¼ cup olive oil
- Unrefined sea salt
- baking dish
- Preheat oven to 450°F.
- Trim fennel bulb, saving stalks and feathery tips for another use. Cut bulbs (vertically) in thick wedges, and place in a baking dish.
- Pour olive oil over and stir until well-coated. Season well with salt.
- Bake 10-15 minutes, depending on size of the wedges, or until fennel is slightly softened and brown around the edges.
- Henrietta’s Herbal recipe (henriettesherbal.com/archives/best/1996/fennel.html)