So, what is fennel, exactly? Here’s everything you need to know.

Add Yahoo as a preferred source to see more of our stories on Google. The bulb, stalks, and fronds of fennel are all edible. Here's how to make the most of this vegetable, delicious served raw or ...

200g roasted hazelnuts 100ml olive oil 80g wild fennel (if not available, you may use fennel bulb fronds) Juice of half a lemon 1/2 tsp sea salt ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

The jarringly early arrival of pumpkin spice-flavored everything means one thing and one thing only: Our palates are doomed. (Just kidding ... kind of.) The arrival of pumpkin spice in lattes, muffins ...

Is there a future in food writing? Amanda Hesser says yes, but don't expect to earn a living wage. Russ Parsons and Jim Rainey weigh in on the end of the LA Times Food section. Eugenia Bone recalls ...

Frank Ruta really likes fennel -- its clean, refreshing but not overpowering anise-like flavor, its color (the bulb pale green, the flower bright yellow), its texture (crunchy when raw, succulent with ...

Visit any of Turkey's regions and you will find diverse plants growing in uncultivated areas such as wetlands and woodlands: wild fennel, catbriers, golden thistle, and knotgrass, to name just a few.