Fennel is a gorgeous thing. Cut into wedges, the bulbs are great roasted with other veggies in just some olive oil, salt and pepper, and they hold up and add a wonderful flavor to stews and braises.

Makenna Held, the author of Mostly French and a cooking teacher based in France, didn’t always like fennel. She found it overpowering and aggressively anise-forward. It wasn’t until she moved to ...

I came to love fennel by way of happenstance; it wasn't love at first bite. But through culinary school, some chance explorations of the produce aisle of my grocery store and lots of relentless ...

Fennel is the licorice-flavored vegetable for people who don’t like licorice. It is also, obviously, for people who do. Fennel can make a believer out of a licoricephobe because it is so mild. It’s ...

This soupy stew has a depth of flavor that comes only from careful, long cooking. And it is a great way to get the most out of those odd scraps of lettuce, kale and chard in the crisper drawer. Any ...

Making pesto from fennel fronds produces a fine pesto that covers your pasta or veggies fairly evenly with a dusting of of the chopped up fronds. The flavor works wonderfully with asparagus. For the ...

You wouldn’t know it by looking at it, all frondy and innocent, but unfettered fennel can be a force of nature akin to an epidemic. While some gregarious plants spread across the floor of the garden ...

Fennel has played a supporting role in history (much like its supporting role in recipes). According to Greek mythology, Prometheus smuggled fire to humans inside the hollow wand of a fennel stalk.

Fennel is the licorice-flavored vegetable for people who don't like licorice. It is also, obviously, for people who do. Fennel can make a believer out of a licoricephobe because it is so mild. It's ...

About 10 years ago, I planted a few bulbs of fennel in my front flower bed. I plopped them in the ground on a whim, and I’ve been reaping the benefits ever since. Not only do I enjoy having fresh ...