Fennel remains in season from June until November. It is crunchy and slightly sweet adding a refreshing contribution to Mediterranean cuisine and is popular in France and Italy. The bulb, stalk, leaves and seeds are all edible. It can be used as a garnish or snipped like dill and used for a last minute flavour enhancer. Used in many fish dishes and the seeds can be used in bread and cakes. Can be used fresh and also dried.
Our recipe tip: Pork, fennel and tomato salsa
Fennel seeds were used by the ancient Greeks and Romans as a food-preserving agent.
Celeriac comes into season from September and is at its best until March. It has a subtle, celery-like flavour with a nutty overtone. It was developed from celery with a similar but less pronounced flavour than celery. It can discolour quickly when exposed to light or chopped, after chopping, keep in a bowl of water with a splash of white wine vinegar or lemon juice. Contains fibre, Vitamin C and folic acid.
Our recipe tip: Roast beef ciabatta with celeriac remoulade and rocket
Celeriac’s large cream-coloured bulb grows half in, half out of the ground with flowery leaves above ground.
Cabbage is in season all year round. Cabbage is a good source of fibre, Vitamins A and C and folic acid. This versatile vegetable can be pickled, steamed, stewed, sautéed, braised or eaten raw. Red cabbage can be braised with apples, currants, onions, vinegar, wine, sugar or honey and spices. Leftover cabbage can be used to make ‘bubble and squeak’ and add shredding cabbage to mashed potatoes to make ‘colcannon’. Good flavours to use with cabbage include, bacon, fish, ham, apples, sausage meat and soy sauce.
Our recipe tip: Kimchi in piri piri marinade
Cabbage is one of the best cancer-fighters, it is loaded with compounds ‘strongly linked’ to cancer prevention.