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"Probably fennel.
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But if plums are in season, you should also probably get the brûléed Santa Rosas with opal basil, fennel and a drizzle of verjus, nestled into a bowl of mascarpone.
But if you are lucky enough to get your hands on some fennel bulbs with plentiful fronds, you'll probably still have lots of the feathery greens left over.
Your cardiologist would probably advise you to go for the vegetable terrine, with layers of eggplant, fennel, carrots and red peppers bound by just enough goat cheese and given a sharp, welcome flavor jolt by whole cumin seeds.
And the Swiss chard that was pan roasted with rhubarb, fennel, pine nuts and dates over salmon (a special) tasted as if it were just picked that morning (and probably was).
Fennel and pomegranate salad.
Fennel I never liked.
Garnish with fennel fronds.
Garnish: Chopped fennel fronds.
Fennel Marmalade: Fennel grows sweeter as it cooks.
Fold into fennel mixture.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com