Scientific Name:  Foeniculum vulgare
Season:  June - October

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This aromatic plant is known for its crunchy bulb, celery-like stems, feathery green foliage and tasty seeds, all of which are edible. As a member of the Umbellifereae family, fennel is closely related to parsley, carrots, dill, and coriander. It has a mild, refreshing and slightly sweet flavor that is popular in Italian cooking and Mediterranean cuisine.

Fennel can be used in its entirety, which includes the fronds, although the best part is the crunchy bulb and stalks.