Me and Oprah have something in common. We both get confused telling fennel and other herbs apart. That's the only thing for now, unfortunately.
Recently, Oprah posted a picture of her holding a big basket of fennel she harvested from her garden. She said she didn't know what to do with that much dill.
No less a person than Jamie Oliver answered spontaneously correcting her and offered some recipe suggestions. That cutie!
This mistake is super common and you can even be at a loss when trying to separate seeds of fennel and anise. I mean, Oprah, I can relate with you!
Oprah being as human as us. (She removed her cape for the picture)
That's fennel, folks.
These are anise seeds - we can make cakes, breads and teas.
These are fennel seeds - we can also use in recipes and teas.
This outstanding salad uses the root of the plant. I learned this recipe in Italy while WWOOFing in Roccarainola.
2 fennel bulbs, finely sliced
1 lettuce head, slices in stripes
1 red onion, finely chopped
Oregano (best if fresh, otherwise dried will do)
Juice of 1 lemon
3 tbsp. apple cider vinegar
Salt and pepper
Mix in a big bowl the fennel, lettuce and onion.
In a smaller container pour the lemon juice, vinegar, oregano, salt and pepper. Mix them with a fork before adding to the bigger bowl.
Try it and tell me if isn’t it remarkable people are unaware that fennel has a body!
Special credits: I learned this recipe with a wwoofer so remarkable as Oprah. Inbal, big kisses!