mezzomediFennel
Crisp and fresh raw, mild and anise-like when cooked, light licorice scent.
Fennel has white, tender flesh with a slight aniseed and sweet taste. In Mediterranean cuisine, it is prepared both raw and cooked, where its tender texture and delicate aroma make it a versatile and appreciated vegetable for side dishes.
Best pairings
Star anise Classic88%Fennel-anise: a natural harmony of sweet anise profiles, a classic of the Southern Mediterranean.
Sausage Classic88%Fresh or braised fennel is the signature accompaniment for Tuscan grilled sausages.
Ouzo Classic88%Fresh fennel naturally extends the aromatic notes of Greek ouzo.
Orange Classic88%Sicilian fennel and orange salad, anise and citrus.
Extra virgin olive oil Classic86%Fennel raw or braised in olive oil, anise freshness.
Blood orange Classic86%Blood orange and fennel, a Sicilian winter salad.
Sea bass Classic85%Sea bass with fennel, the anise flavors white fish.
Lemon Classic84%Lemon enhances crisp fennel in salads.
Lovage Classic84%Two complementary anise-flavored herbs: sweet fennel, herbaceous lovage; common in Provence and coastal Italy.
Langoustine Classic84%Grilled or puréed fennel: its sweet and anise notes contrast with the iodine of shellfish.
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In the kitchen
Signature dishes
Substitutes
FAQ
What goes with fennel?
Fennel pairs especially well with star anise, sausage, ouzo, orange and extra virgin olive oil. Fennel-anise: a natural harmony of sweet anise profiles, a classic of the Southern Mediterranean.
When is fennel in season?
Best season: autumn, winter.
What can I substitute for fennel?
If you don't have it, try: celery, anise, fennel seed.