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  FENNEL
Fennel has a strong aniseed aroma and bright, fine green leaves. Chopped finely the leaves enhance salads and steamed vegetables. It goes well with fish, soup, pasta, egg and potato dishes and sauces.


FENNEL HINTS

The leaf which is feathery, similar to dill weed, has a liquorice flavour and is commonly used in fish dishes.
The leaves may be chopped and used in soups, with fish or added to salads. The seeds may be used in pickles, tomato sauces, and sausages.
The flowers may also be used in herbal vinegars and salads. Fennel leaves should be added at the last minute when cooking to retain the best flavor.
 
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