Fennel root can be stewed with pork, boiled ribs, or eaten cold directly with seasonings.

Fennel is an herb of the genus Fennel in the family Umbelliferae, 0.4-2 meters high. The stems are erect, smooth, gray-green or pale white. The lower stem petioles are 5-15 centimeters long, and the middle or upper petioles are partly or wholly sheathed, with membranous margins; the blade is broadly triangular in outline.

The compound umbels of fennel are terminal and lateral, with peduncles 2-25 cm long; the umbellules have slender, unequal petioles; there are no calyx teeth; the petals are yellow, obovate or nearly obovate-orbicular, and the anthers ovate-orbicular, yellowish; the styles are extremely short, forked outward or appressed to the stylopodium. Fruit oblong. Fl. May-June, fr. July-Sept.

Precautions for buying fennel

When we buy fennel, most of the fennel is green, but fresh fennel is also green at the top of the foliage, while some fennel will appear light green or a little light yellow at the root, which means that the fennel is not so fresh. Fennel that has been left for a longer period of time will be wilted and yellow at the root. So we should look carefully at the top of the fennel when picking, so that we can better choose the fresh fennel.

Fresh fennel, we can look at the fennel roots are very bright green and fresh, if we see some fennel roots dark color and the surface like a layer of moisture, so we can choose fresh fennel.