Before the beginning of this year I don't think I had ever tried fennel before - quite simply because I wasn't quite sure what to do with it.
'Fenouil' also rates as the second hardest word to say in french just behind 'fauteuil' (armchair).
But one morning at the organic market at Place de la République in Perpignan I couldn't resist the fresh aniseed perfume coming from the fennel box any longer.
And now I think I've become an addict. In winter we oven roast it with tomatoes and now that summer is on its way we slice it very thinly with celery, add olive oil and lemon juice. Both are absolutely delicious especially with a glass of my Grenache Gris.
I'm not sure if there is a fennel growing season but I very much hoping there isn't.
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