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What is it?
一般名称“茴香”适用于该植物的两个品种：佛罗伦萨茴香或finocchio和普通茴香。佛罗伦萨茴香具有球茎底，长长的芹菜状茎和精致的鲜绿色叶。灯泡酥脆，带有愉快的甜茴香或甘草般的味道，可以生成生或煮熟。茎和叶子也可以用于烹饪。普通茴香是植物的多样茴香种子are harvested. Though common fennel doesn’t have a bulb, its stalks and fronds can be used like those of Florence fennel.
如何选择：
选择没有褐变迹象的清洁，坚固的灯泡。任何附带的绿色植物均应看起来新鲜和鲜艳的绿色。
如何准备：
茴香看起来笨拙的处理first, especially if you buy it with the stalks intact. Once you cut off the stalks (slice them close to the bulb), you’ll find you have a more manageable vegetable. Next, peel the stringy fibers off the outer layer of the bulb with a peeler or sharp paring knife. Now you can cut the bulb into wedges and braise or roast it, or cut it into slices for sautéing or tossing with pasta.
Don’t throw away the stalks and fronds. Add fennel stalks to a vegetable broth, especially if you plan to use the broth in a fennel dish—they lend quite a bit of anise flavor. The stalks also freeze well in plastic bags for later use. You can use the mildly anise-flavored fronds as you would a fresh herb in several ways:
- 在沙拉中，特别是如果沙拉含茴香
- 单独或与其他芳香剂一起藏在烤鸡或整条鱼的腔中
- 切碎并添加到腌泡汁中的鱼或肉，以及大蒜和其他草药
- Added to chunky vegetable soups during the last minutes of simmering
- 作为用于烤剑鱼或大比目鱼圆角的床（叶子和茎）
如何存储：
您可以将茴香紧紧包裹在塑料袋中长达5天。
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Like caramelized onions, slowly cooked fennel becomes deep, rich, and sweet tasting. Paired with a lemony, gremolata-like herb garnish, it’s a great accompaniment to lamb chops coated in crushed fennel…
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