This post is a reprint of
post by tigerfish that originally
appeared at Teczcape-An Escape to Food.
Fennel is profoundly hard to describe when it comes to its taste. The seeds, bulbs, and fronds - each is unique and therefore depending on how you use and cook it, the flavors can be often complex, layered, nuanced.
Razor-thin fennel bulb used raw in salads
lends anise flavors and sharpness; while la (Read more...)