Food Lens · Produce
Fennel
Mild anise and licorice notes, sweeter and milder when cooked than raw.
Lens analyzedFennel is a crisp, pale green bulb vegetable with a mild licorice-like flavor, topped with feathery fronds that look like dill. The bulb can be eaten raw, thinly sliced into a salad, or roasted and braised, which mellows its anise flavor into something sweeter. Its fronds work as an herb garnish, similar to dill.
Where it comes from
Fennel has been part of Mediterranean cooking since antiquity, valued both as a vegetable and for its aromatic seeds, which are used separately as a spice. It's more of a specialty item in North American grocery stores than an everyday vegetable, though it's become more common as Mediterranean and Italian cooking have grown in popularity.
Buying it
Choose a bulb that's firm and pale white to light green, without browning or splitting, and check that the fronds still look fresh rather than wilted.
Storing it
Keep it refrigerated, ideally with the fronds trimmed off and stored separately, since the fronds wilt faster than the bulb. Use the bulb within about a week and a half for the best texture.
Keeps about 10 days in the fridge.
In season
Peak season is October–February, though it's available year-round.
Fennel is often best in cooler months, with broader grocery availability through imports and varied growing regions.
Recipes that use fennel
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