The Bounty: Grilled Fennel

The Bounty: Fennel

Where I grew up in the foggy hillsides of the San Francisco Bay Area, fennel is a prolific, wild weed. Hiking trails through the Marin Headlands will weave you through a maze of unruly fennel at least shoulder high, its soft, delicate leaves brushing against your arms and its sweet, licorice-like scent filling your nostrils as you trudge along the rocky coast.

Long before I was acquainted with its culinary delights, I loved the plant for its gentle feel and winsome scent, and for its untamed insistence on growing wild and free in the fog. Now I still love it for those reasons, but also because it is such a mind-bogglingly delicious, bright, tangy, crunchy, familiar yet altogether unusual addition to a meal. Many people are familiar with fennel seed, which come from the flowers that grow on the ends of those feathery leaves. What I am talking about here in the bulb of the plant, the large, white, geometrically blessed meat of the plant that is so damn good on the grill with fish.

I also love it because of its impressive health benefits. Fennel contains a number of valuable phytonutrients, the most interesting of which is anethole. Anethole has been shown in studies to reduce inflammation, protect the liver from toxic chemical injury, and help prevent the occurrence of cancer. Additionally, fennel is rich in vitamin C, fiber, folate and potassium for some good, well-rounded nutrition.

The Banquet: Grilled Fennel

Serves 2

This is one of the simplest recipes I will ever give you, but don’t be put off by its seeming obviousness; a lot of people don’t know what to do with fennel, and while there are many options, it is my opinion that this is the best one. This is a great addition to a grilled vegetable platter, and it the perfect vegetable accompaniment to grilled fish. Enjoy!

2 bulbs fennel, sliced into ½ inch thick slices

Extra virgin olive oil

Zest of 1 lemon, preferably Meyer lemon but whatever you have is fine

Italian flat-leaf parsley, chopped (about 2 tablespoons, as a garnish)

Sea salt and freshly ground black pepper

Heat grill to high. Brush the fennel with olive oil and season with lemon zest, salt and pepper, to taste. Grill for 3 to 4 minutes per side or until slightly charred and almost cooked through. Remove from the grill, sprinkle with a bit of the chopped parsley, and serve.