Fennel consists of a fleshy bulb, which sprouts a forest of fronds above. Every inch of this vegetable can be eaten (and appreciated) if prepared correctly. The bulbs of the plant can be eaten raw and the fronds chopped and scattered amongst salad greenery. But the best way to bring out the aniseed flavourings of fennel is to cook it.

After removing the outer layer of the bulb, the stalks and fronds, halve the vegetable and give it a good rinse under the tap to remove any trapped dirt. You can also slice about 1–2 centimetres off the base. Throw it in the oven or fry it for best effect.

Fennel seeds are also a great way to enjoy the vegetable without the hassle of preparation. The tiny seeds are long and lean, resembling cumin seeds but a touch greener. Just like the vegetable, they retain a flavour of aniseed. And just like its vegetable form, the best way to enjoy the seeds is to cook with them – scattering over roughly cut roast vegetables or tossed in a hot pan before adding meat and vegetables.

Image via Mixed Greens.