Fennel

The story

What you're tasting

A crisp, aromatic bulb with the scent of anise, native to the Mediterranean and a staple of the Italian table.

Ancient Romans believed fennel improved eyesight and strength; gladiators ate it before battle. In the Middle Ages, it was used to mask the flavor of wine turned to vinegar (the origin of the term "infinocchiare," meaning to fool or cheat). Today, it is the quintessential Italian palate cleanser.

A street produce stall under a striped umbrella

Know it

Before you buy

Tasting: Crunchy, refreshing, and sweet with distinct notes of anise and licorice. The texture is similar to celery but denser and more fibrous.
Season: Autumn/Winter
Keep it: Remove the stalks and store the bulb in the refrigerator crisper drawer. It stays crunchy for up to a week.

The making

How it's made

Grown throughout Italy, with notable varieties from Ischia and Naples. The plant requires cool weather and careful "earthing up" (covering the bulb with soil) to keep it white and tender.

Fennel is the traditional Italian palate cleanser, often served at the end of a meal. The expression 'lasciarsi infinocchiare' (to let oneself be fooled) comes from unscrupulous innkeepers serving fennel to mask the taste of bad wine.

Same shelf

More like this

All foods