Now is the time to grab some fennel. It will grow all year round locally, but is at its best in late winter to early Spring. Florence Fennel which is the bulb sold locally is the most common used for cooking. There is wild fennel which you may have seen along the railway lines this is used more for flavour as it does not have the large bulb.
Fennel has a anise flavour, the strongest part being in the pollen, but the seed are also a source of strong flavour and used in cooking. The bulb has a milder flavour and many different culinary uses. It comes from the Mediterranean so is naturally used in Italian.
Its flavour pairs really well with orange. If you shave some fennel really thin and dress with orange segments, extra virgin olive oil & cracked pepper, this is a great salad to go with seafood or add some fresh boiled beetroot & goats cheese.
Add it to your roast, if you cut the bulb into large wedges, then boil until soft, drain, and put parmesan & thyme between the layers, drizzle with oil, season & roast in the oven till golden.
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