When I was a child fennel grew wild along railway cuttings and creeks. Astonishingly, ladies recently arrived from the counties of the Mediterranean would pick huge baskets. I’m not astonished anymore.
Highly aromatic vegetable widely cultivated for its edible, strongly-flavoured leaves and seeds. The flavour is similar to anise and star anise, though usually not so strong. Fennel can be pureed, fried, roasted, grilled. steamed.
Use in place of onion, and chop the tiny fronds (which look like dill) for an aromatic garnish, sprinkle on top of finished dish. Don’t chop the fronds until seconds before serving.