First Friday of the month at 5p.m.
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Florence Fennel has a bulbous base, stalks similar to celery, and fine leaves. The entire vegetable is edible and can be eaten either raw or cooked: roasted, grilled, and sautéed. The bulb is crunchy and sweet, the stalks can be used in place of celery in salads and soups while the fronds can be used as an herb or as a pretty garnish.