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Tyler Williams, chef at Woodfire Grill, showed how to make this recipe at Morningside Famers Market on June 1.
Florence fennel—the lightly licorice-flavored plant whose stems form an edible bulb at their base—usually makes a very brief appearance this time of year in our part of the world. That’s because the seeds are sown after the last frost, but the plant must be harvested before it bolts in hot weather—and in Georgia, that hot weather often comes before the fennel bulb has gotten much heft. But thanks to a surprisingly long spring, we’re seeing some really beautiful fennel right now.