are used in the kitchen.
An absolutely delicious
vegetable.
Cut the fennel root-stems, outer
leaves discarded, in half and throw
them into boiling water. When they
are tender (about 20 minutes)
arrange them in a buttered
fireproof dish, spread grated
Parmesan and breadcrumbs on the
top and put them in the oven until
the cheese has melted.
In the south of France the very
young fennel is cut in half and
eaten raw, like celery, with salt
and lemon juice.