Baby fennel have a sweet, herbaceous licorice-like taste.
Its young, bright green or white smallish bulbs are long and thin in comparison to the much rounder, mature fennel bulbs. Baby fennel bulbs are crunchy and are best eaten when they are around 5 centimeters in diameter. Baby fennel also produces long green stems and feathery leaves.
Baby fennel has a more delicate taste than when it is mature. However, it is used in the same way as the older variant.
Baby fennel contains vitamin A, vitamin C, potassium, and dietary fiber. Fennel has a long history of use. In India and Pakistan, it is common for people to chew fennel seeds as a breath-freshener. In traditional Chinese medicine, fennel is used to help with digestive pain, and is seen as a warming herb.
How to eat them
Baby fennel can be used raw in salads, or as a garnish for pasta or soup dishes. Baby fennel can also be steamed, grilled, baked or sautéed. Baby fennel pairs well with other vegetables like lettuce, tomatoes and radishes. It can be served with oils, butter, parsley, thyme, saffron, citrus, and strong, salty cheeses like pecorino, parmesan, goat’s cheese and feta. Store Baby fennel wrapped in foil in the refrigerator, where it will last for up to a week.
About 30g, twice as much as what is held up by hand in the photo.
