Country of Origin:  Italy                                          Weight:  per head

Facts:  First cultivated in Italy in the 17th century. The word fennel developed from the Middle English fenel or fenyl. Whilst  today In Italy, the word for fennel (finocchio) is  can be used in a derogatory way (be careful on your next Italian holiday!)  It's a bit of a "marmite" veg - you either love or hate it due to its strong aniseed taste.

Storage:Wrap in damp kitchen roll, place in a perforated bag and store in the fridge for up to 3 days.

Preparation & Cooking:   Wash before use.  Cut off the green tops, then cut off the shoots and roots and peel off the outer skin.  The tough central core will then need to be removed, and the fennel can then be cooked whole, sliced or cut into quarters. It can then be boiled, steamed or roasted, or, if preferred, sliced thinly and eaten raw in salads.