I tried Florence fennel for the first time a few weeks ago and I'm hooked. Food writer, Sophie Grigson loves it. Nothing 'namby pamby' about this vegetable, she writes.
I doubted I'd like its aniseed flavour but in the spirit of expanding culinary horizons I was willing to give it a go, especially as some of the recipes called for lashings of cheese and olive oil.
Opting for gently stir frying (about 15 mins low heat until fully softened) with plenty of olive oil, red onion and red wine vinegar it was meltingly mellow and a winner all round.
Grated raw in a salad is another matter but I'd like to try it blanched, then baked and finished with cheese.
It has the reputation as a tricky vegetable to grow. Has anyone tried growing it and is it worth giving it a go?