New uses for an ancient veggie
Selected for its thickened juicy stems, bulb fennel was a common food in Italy by the
Middle Ages. Charlemagne reportedly liked it, which helped its popularity in France.
Here in the US, bulb fennel is sadly underappreciated, in the garden and at the table.
Raw bulb fennel pairs wonderfully with oranges or pistachios in salads, or you can
accent with olives when using fennel in risottos or other grain dishes. But roasted fennel
with parmesan cheese remains the best way to surrender to this delicious vegetable.