This versatile winter staple feels like spring: crisp, refreshing, and fragrant. Every part is edible, from the broad white bulb to the green stalks and feathery fronds. Raw fennel’s distinct anise aroma adds a burst of flavor to salads, and pairs particularly well with citrus fruits. To brighten a winter meal, thinly slice the fresh bulb, and toss with orange segments, pomegranate seeds, and olive oil. When roasted or sautéed, fennel loses its sharp flavor and becomes sweet and mellow, harmoniously melding with meat and seafood.

This versatile winter staple feels like spring: crisp, refreshing, and fragrant. Every part is edible, from the broad white bulb to the green stalks and feathery fronds. Raw fennel’s distinct anise aroma adds a burst of flavor to salads, and pairs particularly well with citrus fruits. To brighten a winter meal, thinly slice the fresh bulb, and toss with orange segments, pomegranate seeds, and olive oil. When roasted or sautéed, fennel loses its sharp flavor and becomes sweet and mellow, harmoniously melding with meat and seafood. To get the most mileage out of this unique vegetable, roast fish with the stalks and fronds, serve on a bed of caramelized onion and sliced fennel bulb, and garnish with lemon.

By Lauren Van Zandt-Escobar; photo courtesy of Leah Rosenthal