Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. Most often associated with Italian cooking, fennel accompanies fish very well, as well as meats like lamb, beef and pork. It can be eaten raw in salads, added to soups (in fact, used much like celery), and braised or roasted. It has a slight anise flavor which is softened when cooked.

In New York, there's not a whole lot growing in winter. However, fennel is an autumn food that is still widely available this time of year. In places like northern California, fennel is just starting its season in January. You'll find fennel in the market from Autumn through Spring.

Nutrition
From Rebecca Wood's The New Whole Foods Encyclopedia:
Fennel is a warming herb. Although the whole plant is used medicinally, the seeds are the highest in the volatile oil anethole, which treats indigestion, gas, and spasms of the digestive tract and increases peristalsis. It helps expel phlegm from the lungs. Fennel is weakly estrogenic and helps stimulate lactation and menstrual periods and facilitate birth. It also contains the antioxidant flavonoid quercetin and is therefore anticarcinogenic and of special use for cancer patients following radiation or chemotherapy. Finally, fennel is high in vitamin C.

Selection
Good quality fennel will have bulbs that are clean, firm and solid, without signs of splitting, bruising or spotting. The bulbs should be whitish or pale green in color. The stalks should be relatively straight and closely superimposed around the bulb and should not splay out to the sides too much. Both the stalks and the leaves should be green in color. There should be no signs of flowering buds as this indicates that the vegetable is past maturity. Fresh fennel should have a fragrant aroma, smelling subtly of licorice or anise.

To Use
Remove the stalks, saving the fonds for garnish if it suits you. The bulb is what you'll focus on - cut the root end off, then prepare as directed. If the outer layer is looking less than fresh, remove it before slicing.

Roasted Fennel with Garlic + Parmesan
Serves four.
3 tablespoons olive oil
3 fennel bulbs, cut into very thin slices, fronds reserved
4 garlic cloves, peeled and sliced thin
Salt and freshly ground black pepper
1/4 cup grated Parmesan

1. Preheat the oven to 375 degrees F.
2. Toss the fennel and garlic and arrange in a glass or ceramic baking dish, sprinkle with salt and pepper, then with the Parmesan, then drizzle with the oil. Toss lightly again.
3. Bake until the fennel is fork-tender and the top is turning golden brown, about 35-45 minutes, tossing once halfway through.
4. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.