Fennel stands proud in the Edible Garden because of its many edible parts. All of these plant parts possess a flavor similar to anise or licorice. The feathery leaves are used as greens or as an herb. The dried fruits, commonly misnamed "seeds", are widely found in spice racks. The bulbs are cooked or used fresh as Garden Chef Christina Curry demonstrated in the Outdoor Kitchen.
2 cups thinly shaved fennel
1/2 cup julienne Vidalia onion
2 T chopped oregano
2 T chopped mint
2 T chopped flat leaf parsley
2 T lemon juice
3 T orange juice
1/4 cup extra virgin olive oil
kosher salt, to taste
fresh cracked black pepper, to taste
Citrus zest, to garnish
1. In a bowl combine, fennel, onion and herbs.
2. Toss gently to mix ingredients together.
3. Add the olive oil, lemon and orange juice, mix gently.
4. Season with salt and pepper.
5. Garnish with lemon and orange zest.
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