Cooking with the Spice of Angels

Fennel is an aromatic perennial plant that is native to southwest Asia and the Mediterranean, but it is also grown in the United States. Most American fennel is grown in California, and it is available from the fall through the spring. An aromatic member of the carrot family, the fennel plant grows to about 4-5 feet tall and smells like licorice. The anise aroma and taste of fennel comes from the chemical anethole, an extremely sweet substance that is found also in star anise. The licorice flavor of fennel is strongest when the plant is raw, and lessens in strength when it is cooked.

Florence fennel is the variety of fennel most often found fresh in supermarkets. Common fennel is a second variety, which is the source of most fennel seeds sold as spices. Fennel also grows in the wild, and that variety is stronger and more pungent than the fennel found in stores. Every part of the fennel plant is edible - the bulb-like base, the frond-like foliage, the celery-like green stalks, the seeds, and even the pollen. The pollen of the fennel plant was savored by ancient citizens of Greece, and the Romans spread it throughout Europe as a treatment for an wide variety of physical ailments. Fennel pollen was also used in medieval times in houses to ward off witches. As a result, fennel pollen came to be referred to as the mystical "spice of angels." It is still very popular - and very expensive - in Italy.

Fresh fennel is one of the most versatile of edible plants. It can be used in soups, stews, salads, or stocks. Raw fennel's crunchiness and flavor add a unique taste to any salad, and the fresh fronds are good when sprinkled raw atop a baked dish just before you serve it. The base and stalks can be roasted, braised, or sautéed, and used in a diverse variety of dishes. One of the simplest ways to enjoy it is to cut the bulb into chunks, brush them with olive oil, sprinkle salt, pepper, and herbs and toss to coat, and then roast the fennel in the oven for 30 minutes at 350 degrees. You can also add other vegetables to the roasted mix, including celery, carrots, onions, and parsnips.

Fennel seeds can be purchased either whole or ground, but will taste fresher and last longer if you purchase them whole and grind them as needed. Fennel is used to flavor sauces, breads, marinades, and liqueurs. Fennel seeds are an essential ingredient for some foods, including some Indian spice mixes, Italian sausage, and Chinese five-spice powder. The other four spices are cinnamon, cloves, star anise, and Szechwan peppercorns.

When purchasing fresh fennel, look for plants that are crisp and green, without wilting fronds or brown spots. Keep it in a plastic bag in the refrigerator for three days or less. The longer you keep fresh fennel in the refrigerator, the more quickly its flavor decreases. To use the bulb, remove the stalks, cut the bulb in half, and remove the central core. Fennel is loaded with potassium, vitamin A, phosphorous, and calcium. So in addition to adding a unique flavor and texture to your cooking, fennel is a boost to your health as well. Try this unique, savory "spice of the angels" for yourself and see why the ancient Greeks and Romans fell in love with it.