Tag: fennel

Fennel (Foeniculum vulgare)

Fennel Bulb, photo by PH Morton

Fennel (Foeniculum vulgare)

Fennel is related to the carrot family and indigenous to the Mediterranean but they are now grown in many parts of the world.

It is a perennial herb with yellow flowers. It is very aromatic.

Fennel is very versatile.  The bulbs, see above, foliage (leaves) and seeds are widely used in culinary around the world.

The bulb is delicious drizzled in olive oil and balsamic vinegar and then baked in the oven.  It is sweet tasting, perfect starter or as a side dish with roast meat or even baked fish dishes.

Click here for the baked fennel bulb.

Roast Fennel Recipe

Fennel by PH Morton


Sliced fennel, photo by PH Morton

Roast Fennel Recipe

This fennel recipe is really delicioous.  It bings out the natural sweetness of this aromatic bulb.



  • 2 fennel bulbs, trimmed and sliced.
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar


 Method of Preparation:


  1. Preheat the oven to gas mark 180ºC.
  2. Arrange the sliced fennel into a baking sheet, which is lined with aluminium foil.
  3. Generously drizzle the olive oil into the slices.
  4. Follow it up with the balsamic vinegar, which will bring out the fennel’s natural sweetness.
  5. Put in the middle shelf of the oven and roast for 40 minutes or until the edges start to caramelise.
  6. Serve immediately as a side dish.


Baked Fennel Recipe

Sliced fennel, photo by PH Morton

Fennel is one of those hero vegetables.  It is known to be a fat digester and it also stimulates the metabolism and regulate blood fat-level.

Fennel is lovely sliced thinly and added to a salad.

But my favourite recipe for fennel is roasted or baked which make a fabulous side to fish dishes.

Bake Fennel


4 fennel bulbs

juice of two lemons

4 tbsp olive oil


Trim the fennel and then cut into quarters.

Put in a baking dish and add the lemon juice and the olive oil.

Season to taste.

Bake in the oven for 45 minutes or until done.  180 degrees or Gas Mark 4.

Really delicious served with fish.


This is a very cleansing vegetable, a fat-buster too as it stimulates metabolism. It is rich in vitamin B6, folic acid, calcium, iron, magnesium, phosphorus, potassium, zinc and fibre.

This a good recipe to try:

4 Fennel bulbs
2 lemon, juiced
4 tbsp olive oil

Trim the bulbs and cut into quarters.

Put in a baking tray, drizzle with the lemon juice and olive oil.

Season to taste.

Bake in the oven for 45 minutes or so at gas mark 4, 180 degrees.

Serve with chicken or fish.

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