Season Ten, Episode Two. Classic Favorites
Learn about the sweet licorice flavor of fennel and uncover why this crunchy vegetable has been enjoyed since ancient times.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: I am good, just swaying in the breeze. How about you?
Amiyah: Could not be better, let us get into it.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Fennel!
Amiyah: The wheel clicked to a stop on fennel, the crunchy bulb with a gentle licorice flavor. The hosts explored a vegetable enjoyed since ancient times.
Poke: Fennel. Honestly a solid spin. Let us dig in.
Amiyah: So where does fennel actually come from?
Poke: Fennel comes from the Mediterranean, where it has been grown and enjoyed for thousands of years. Ancient Greeks and Romans valued it as both food and medicine.
Amiyah: Wait, really?
Poke: Over time fennel spread across Europe and beyond, prized for its sweet aroma and its crisp, refreshing bulb.
Amiyah: What are the facts that are going to blow my mind today?
Poke: Every part of fennel can be used, from the bulb to the fronds to the seeds.
Amiyah: I did not know that at all.
Poke: Fennel has a mild flavor a little like licorice.
Amiyah: That tracks.
Poke: The feathery green tops make a lovely fresh garnish.
Amiyah: Wait, really?
Poke: Fennel seeds are a popular spice in breads and sausages.
Amiyah: Let us talk varieties. What is out there?
Poke: Fennel is grown for its bulb, its leaves, or its seeds.
Amiyah: Tell me more.
Poke: Florence fennel forms the plump bulb used as a vegetable.
Amiyah: Herb fennel is grown mainly for its feathery leaves.
Poke: That tracks.
Amiyah: Fennel seed comes from the flowers and is used as a spice.
Amiyah: Take me around the globe with this one.
Poke: In Italy, fennel is shaved raw into salads and roasted as a side.
Amiyah: Okay, that is so good to know.
Poke: In India, fennel seeds are chewed after meals to freshen the breath.
Amiyah: I did not know that at all.
Poke: In France, fennel is braised until soft and sweet.
Amiyah: That tracks.
Poke: Across the Mediterranean, fennel pairs beautifully with fish and citrus.
Amiyah: Okay, myth time. What is the misconception?
Poke: A lot of people think some think fennel tastes exactly like black licorice candy.
Amiyah: Oh, I love that.
Poke: Here is the truth. Fennel has a gentle licorice aroma, but raw it is mild, crisp, and fresh, and it grows even sweeter and softer when cooked.
Poke: We have a Fan Question of the Week. Here it is.
Poke: Can you eat fennel raw?
Amiyah: Ooh, good one.
Amiyah: Yes, raw fennel is crunchy and refreshing, especially shaved thin into salads. Cooking it makes it softer and sweeter.
Amiyah: Here is where I land on this one, no sugar coating.
Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
Poke: Bold words from someone who once tried to put pineapple on everything.
Amiyah: Amiyah loves fennel shaved raw with orange and lemon.
Poke: Poke prefers fennel roasted until tender and caramelized.
Poke: I mean, you are not wrong, but you are also very dramatic about it.
Amiyah: Okay, quick facts, lightning round style.
Amiyah: Fennel is related to carrots and parsley.
Poke: The bulb is crisp like celery.
Amiyah: The fronds taste like a milder version of the bulb.
Poke: Fennel seeds are warm and aromatic.
Amiyah: Let us recap what we learned today.
Poke: The hosts learned that fennel is a crisp, sweetly aromatic vegetable enjoyed since ancient times, with every part useful from bulb to fronds to seeds.
Amiyah: Let us close it out with something delicious.
Poke: Today we are making Shaved Fennel and Orange Salad. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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