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 Finocchi
(Foeniculum vulgare) A
stalk and shoot vegetable with an almost celery-like
appearance.
Fennel is prized for both its
seeds and leaves and have been grown for cooking at least since the time
of the Romans, who introduced the plant to England. In Italy, the seed is
used whole to spice sausages, ground for tomato sauces of all kinds
(especially pizza sauce), and also used for pork roast. The English use
fennel in almost all fish dishes, especially court bouillon for poaching
fish and shellfish. Fennel has an even longer history as a medicinal. The
toasted seeds are often chewed as a digestive aid. Whole fish can be baked
on a bed of fennel branches for a aromatic and flavorful presentation.Complimenting Flavors and condiments seafood, game, rabbit, poultry, nutmeg, salad green, rice dishes, potato salads, pasta sauce.
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