Green Fennel can be used in salads, vegetables, soups or in a stuffing for oily fish.
Fennel is very similar in appearance to dill. The bright green, feathery leaves of fennel have an aniseed like flavour that works particularly well with fish. A similar taste can be found in anise and both herbs were used in ancient Egypt.
Fennel leaves are used in sauces for fish and as a court bouillon for poaching fish and seafood. In Provence, fish like grey mullet and bream are often flambéed on a bed of fennel stalks.
The stems can be used as a vegetable and on BBQs to flavour meats.
