Fennel
Season: September – May
Ways to Eat: Raw, roasted, braised, sauteed, as a garnish, in stews
Nutritional Facts: Fennel contains Vitamin C, potassium, and phytonutrients that can aid digestion. Vitamin C works as an antioxidant in the body, and potassium is an electrolyte necessary for blood pressure and fluid balance.
Exit Strategies: Freeze, soup/broth, salad addition, garnish, salad dressing
