RecipeMuncher

It has been a good summer for fennel. Two coworkers have mentioned that their tiny plots are being overrun by the herb. The wonderful writer Amy of the Great Whatever commented ages ago now, whatever will she do with all her fennel. And, while colds, travels and politics have slowed me in my answer, here it is plain and simple. Eat it! Fennel, I have come to learn, is a perennial (i.e. if treated properly, you could be overrun next year too.) Likely native to Mediterranean, its easy temperment (...)