Fennel is usually available from autumn through early spring. Select bulbs that are clean, firm, and solid, without signs of splitting, bruising, or spotting. The bulbs should be white or pale green in color. Look for stalks that are relatively straight and closely superimposed around the bulb and should not splay out to the sides too much. Both the stalks and the leaves should be green. Fresh fennel should have a fragrant aroma, smelling subtly of licorice or anise. Avoid flowering buds as this indicates that the bulb is past maturity.
To select the best fennel, the vegetable should white, firm and devoid of any spots.
Fennel seeds do come from the fennel plant. The bulbs, foliage, and seeds of the fennel plant can be eaten.
Fennel is not a vegetable; it is a herb.
Fennel
fennel oil
Michael fennel or Mike fennel .
Wallace Fennel was created in 2004.
C30H40O3 is the chemical formula of fennel.
Fennel is called "Sopu" in Telugu.
The Tagalog word for fennel is "talino."
The cast of Foraging with Fennel - 2013 includes: Deborah Richter as Fennel
It is difficult to provide an exact ratio as it varies depending on the size and weight of the fennel stalk. However, on average, you can expect to get around 1-2 tablespoons of fennel seeds from one fennel stalk.
You can find fennel seed in most supermarkets. You can also find fennel at stores like Wal Mart if you are looking for fresh fennel. You can buy the plant at gardens tires.