Crunch. Crunch. Crunch. Today we delve into fennel, its seeds, pollen, fronds and bulbs. Matthew finally admits to his mysterious past while we wonder about this plant’s licorice flavor and price point. 

 

 

Jill Santopietro’s Braised Fennel with Meyer Lemon and Parmesan

 

Shaved Fennel Salad with Mushrooms and Parmesan

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