With a creamy white bulb and pale green stalks and feathery leaves, it’s a pretty vegetable packed full of flavour. With a distinctive aniseed flavour (going particularly well with chicken or fish dishes). All parts of the vegetable are edible; the bulb and stalk can be sliced and eaten raw or cooked and he fine leaves can be used as a garnish. To prepare trim the feathery leaves and keep as a garnish, trim off the root. Leave the bulb whole, quarter, or thinly slice. To prevent discolouration, place the pieces into a bowl of water with a squeeze of lemon juice.
A typical 100g portion of fennel contains 1.2g of protein, 7.3g of carbohydrate and 0.2g of fat, all for a low 31 calories.