The taste is fresh, slightly sweet and clearly aniseed. Fennel bulbs can be eaten raw in salads or roasted, stewed or grilled in hot dishes. They are popular in Mediterranean cuisine and are often used in fish dishes, soups and casseroles because of their aromatic, fresh taste.
Fennel bulbs are rich in vitamin C, potassium and fiber, and are low in calories. The aniseed flavor mellows when heated, causing roasted or grilled fennel to develop a mild, caramelly sweetness. The fine leaves can be used as a herb, similar to dill. Fresh fennel bulbs are firm, bright white with green stems and without brown spots.
