Fennel when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. Young tender leaves are used for garnishes, as a salad, to add flavor to salads, to flavor sauces to be served with puddings, and also in soups and fish sauce. Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. Fennel is also used as a
Flavour and Fragrance Journal Flavour and Fragrance Journal The Flavour and Fragrance Journal is a bimonthly peer-reviewed scientific journal published since 1985 by John Wiley & Sons. It publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. The current Editor-in-Chief is Alain Chaintreau (Firmenich, Switzerland). "Flavour and Fragrance Journal" is indexed in: According to the "Journal Citation Reports", the journal has a 2014 impact factor of 1.97, ranking it 22nd out of 70 journals in the category "Applied Chemistry" and 36th out of 123 in the category "Food Science and Technology. The most-cited articles published in the "