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Fennel’s phytonutrients and antioxidants, particularly anethole (an aromatic compound that contributes to fennel’s flavor), have been found to reduce inflammation. While more human studies are necessary to establish fennel’s purported impact on cancer risk reduction, the vegetable’s healthy offering of vitamin C, fiber, folate and potassium makes it worth experimenting with in your cooking this season.
Here are a couple of ideas to get you started:
- Thinly shave its crisp white bulb for added crunch and texture in salads or try it diced and sautéed as an aromatic in the base of soups and sauces.
- For a whiff of its licorice-like aroma, use the plant’s lacy fronds as you would a fresh herb in recipes.
- Eat as a garnish atop fish fillets or spring soups.