Fennel - Florence Finale

Firm, heavy flattened bulbs with good bolt resistance. Bulbs and stems can be used raw or cooked to add a delicious aniseed-like flavour. The fine, feathery foliage can also be used as a garnish.

Recipe Tip: Trim the fennel bulb, reserve tender stalks and feathery tops. Cut bulb lengthways and slice thinly along with stalks. Toss together fennel slices, stems, oil, lemon juice and black pepper to taste, garnish with tops. Serve with cheese and Parma ham.