A recipe to notice the unnoticed
If I had to sum up Italy in a nutshell, I’d say: everything you need. A beautiful language, expressive hand gestures, a kitchen without limits, a rich history, romantic architecture and the friendliest people.
Sure, it’s also the land of the mafia and eye-catching politics but Sophia Loren and Fiat Pandas more than make up for it. Italy is the land of pizza, pasta, and gelato. But funnily enough, it’s also the land of fennel: finocchio. Italians eat it in generous amounts.
As a child, I absolutely hated fennel. Don’t ask me why because it wasn’t the sharp, vinegary taste that put me off. I could happily eat an entire loaf of bread slathered with butter and gestampte muisjes (Dutch sugared anise sprinkles). The sugar-anise ratio probably helped there but anyway.
My mother was a strong believer in the 7-try-rule. Do you know it? My brother and I had to try something at least seven times before we were allowed to decide if we liked it or not.
With fennel, for me, it was more of a “70 tries” rule before I finally learned to appreciate it. These days, I enjoy it but somehow I still forget about it just as easily. For some reason, fennel never comes to mind as a first option, even though you can make so many delicious dishes with it.
Like this one: fennel with asparagus and honey.
Simple. Quick. Healthy.
What I used
✦ A small fennel
✦ A handful of green asparagus (fresh ones)
✦ A big spoon of olive oil
✦ A smaller spoon of honey
✦ Arborio rice, enough for everyone and a little extra because...well rice has its own will
How I made it (but feel free to do it your way; trust your palate)
✦ Boil the rice. Meanwhile warm up the olive oil
✦ First goes the fennel. I used thin stripes, but larger pieces work just as well
✦ Just before the rice is ready and the vegetables are cooked, stir in the honey and let it rest for a two / three minutes
✦ Drain the rice but keep a spoonful of the cooking water.
✦ Add the rice and the water to the vegetables, stir gently, let everything mingle.
Five ingredients, a little time and a plate of vegetables that doesn’t need 70 tries to win you over.
Why Fennel deserves a spot in your kitchen
It’s all about curiosity here. Fennel has a way of surprising you: crisp and bright one moment, soft the next. It’s the kind of ingredient that truly teaches you how to trust your senses.
Health-wise, fennel is as good for your body as it is for your mood. Like most vegetables, it’s full of fiber that keeps your heart strong and your gut happy. But fennel hides a little secret: it’s been traditionally used to ease anxiety. Science may still be catching up, but why turn down a plant that might help you breathe a little deeper when life feels overwhelming?
Taste-wise, that subtle anise note? Unforgettable. There’s truly nothing else like it. Cook the bulb or keep it raw, the flavor never forgets to leave its touch of magic behind.
Life-wise, fennel is a reminder that one simple thing can serve many moods. So when life feels rushed, uninspired and ungrounded, steep a few fennel seeds in boiling water. Let the steam rise, breathe in its calm and give yourself permission to pause.
Your turn
We all learn cooking in our own way. From our mothers, our grandfathers, a holiday abroad or a happy accident at home. These moments shape your taste, the ingredients shape your style. But taste and style are not fixed; they move along with the rhythm of your life.
Don’t think of recipes as strict rules. Think of them as gentle directions, little suggestions along the way. A here-and-now moment. And it's entirely yours. Because nobody tastes what you taste. So play with it, dance in your kitchen and find your own rhythm.
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