Product description
Few vegetables change as dramatically with cooking as fennel. Its pale-green bulb has a crisp texture and a fresh, sweet anise (liquorice) aroma when raw — yet roast or braise it and that sharpness melts into a soft, caramelised sweetness.
WHAT MAKES IT SPECIAL
Fennel is a Mediterranean staple that bridges raw and cooked cooking effortlessly: shaved into salads, roasted alongside fish, braised into pasta, or caramelised as a side. The feathery fronds are edible too — use them as a herb. It is a source of fibre, Vitamin C and potassium.
SOURCED FROM HOLLAND
Grown in the Netherlands and air-freighted to the UAE for freshness. [Confirm grower and any organic certification with supplier before using in live copy.]
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 31 kcal | — |
| Carbohydrates | 7.3 g | 3% |
| of which sugars | 3.9 g | — |
| Dietary fibre | 3.1 g | 11% |
| Protein | 1.2 g | 2% |
| Total fat | 0.2 g | 0% |
| Vitamin C | 12 mg | 13% |
| Potassium | 414 mg | 9% |
| Folate | 27 µg | 7% |
| Calcium | 49 mg | 4% |
*%DV on a 2,000 kcal adult reference diet; approximate USDA values, varies with variety/ripeness. Fennel is a source of fibre, Vitamin C and potassium.
HOW TO SELECT & STORE
Store: refrigerate in the crisper for up to 5-7 days.
If fronds are attached, trim and store separately; use the feathery fronds as a herb.
Look for: firm, pale bulbs with crisp stalks and fresh green fronds.
HOW TO USE & SERVE
Fennel is a versatile staple across UAE Mediterranean and modern cooking.
- Raw (best for crunch): shave thin on a mandoline into a salad with orange, lemon and olive oil - cool and refreshing.
- Roasted: cut into wedges, toss with olive oil and roast until golden and sweet.
- With fish: a classic pairing - roast or braise alongside sea bass or salmon.
- Braised: slow-cook in stock and butter until silky.
- Fronds: chop the feathery tops as a fresh, anise-scented herb garnish.
Pairs beautifully with citrus, fish and Mediterranean flavours.
