Fennel requires consistent moisture to grow, so water them regularly, especially during dry spells. Avoid getting water on ...

Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Cut off the root end and the leaves and peel the outer layer of skin away ...

Fennel is most notable for its anise or licorice-like flavor. Even rubbing the leaves will pass some of that potent scent ...

During the spring and summer the leaves have served as factories where most of the foods necessary for the tree's growth are manufactured. This food-making process takes place in the leaf in numerous ...

Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, ½ teaspoon salt and ten turns of the black pepper mill. Pour over the rest of the oil along ...

This story appears in the October 2012 issue of National Geographic magazine. We have all held leaves, driven miles to see their fall colors, eaten them, raked them, sought their shade.

1. Preheat an oven to 180C. 2. In a large frying pan heat the butter and oil. Reserve a few fennel leaves for garnish. Place the remainder into the pan with the garlic, cook slowly for 10 ...

Ginger is one of the best ingredients to add to your monsoon diet. Combine it with the goodness of mulethi to combat monsoon-related infections. This is another healthy beverage that our elders ofte ...

Preheat the oven to 220°C/Gas Mark 7. Finely chop the sage leaves, rosemary, fennel leaves and flowers together. Butterfly the pork with a sharp knife to open it out to twice the length.

Trim off any small leaves from the fennel and keep to one side. Cut the fennel in half lengthways through the root, remove the triangular root, then thinly slice the rest. Zest the lemon ...

An aromatic and pretty seafood and fennel stew is elegant enough to serve to guests. Fennel, in peak season in October, is often paired with seafood. Raw in salads, fennel has a licorice flavor ...