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Fennel will keep, dry, in the refrigerator for up to a week.
Fennel is entirely edible. Cook the stalks as you would the bulb, or top dished with chopped fronds for garnish. Thoroughly rinse Fennel as dirt can become lodged inside while it's growing. Slice and toss with olive oil, salt and pepper, and roast with other root vegetables. Shave or thinly slice and add raw to green salads, with blood orange segments and olives. Sauté with onions as a base for risotto. Slice and layer with onions and mustard seeds in a pastry crust for a savory tart. Dice and cook slowly in olive oil until caramelized, then toss with fresh pasta. May also be used in sweet preparations: add to custards and freeze into ice cream. Fennel can be used raw in salads, or as a garnish for pasta or soup dishes. Fennel can also be steamed, grilled, baked or sautéed. Fennel pairs well with other vegetables like lettuce, tomatoes and radishes. It can be served with oils, butter, parsley, thyme, saffron, citrus, and strong, salty cheeses like pecorino, parmesan, goat’s cheese and feta.
Fennel contains a combination of phytonutrients that gives it strong antioxidant properties. It is one phytonutrient, anethole, that has been used in studies and proven to reduce inflammation and help reduce the risk of cancer. Fennel has been used to treat various digestive symptoms, including heartburn, gas and bloating.