Fennel is simply delicious. Italians love to eat fennel raw after a main meal. Rich with the flavour of aniseed it really aids and helps with digestion. We would always have room for fennel after a meal around our Italian table, it beats cheese and biscuits hands down. (I don’t mean to be controversial).

Growing up I would always remember a bowl of freshly chopped fennel appear out of the fridge and be put into the centre of the table. All of a sudden, hands would pounce and we would dive in to grab the largest piece of fennel. The fennel would be immersed in water to stop it dis-colouring. So refreshing, crunchy and scrumptious. Fennel can be grated or chopped into salads which adds texture and crunch as well as an intense deep flavour. A refreshing change in a fresh coleslaw and also braised in the oven with fresh thyme, salt, pepper and olive oil.

I however prefer to eat fennel raw, in its natural state, no interference needed. The flavour is so intense it cleans and cleanses your pallet and really does help with digestion. I remember my Nonna would always say ‘Mangare Carmelina IL finnochio e buono’, I never need encouraging, I love fennel.  It is a vegetable that come Christmas we  buy by the crate. Our local Italian deli sells 12 large bulbs per box, and between mum, dad, Rocco and I we devour two full crates. Yum. That would normally see us through Christmas eve, Christmas day and boxing day. A delicious alternative to add to your raw vegetable favourites. So please try something a little different this season.

Carmela x