Fennel
Fennel is a perennial herb in the carrot family, related to dill and parsley. The plant grows upright with feathery green fronds and a bulbous white base. Fennel bulbs develop at the base of the plant, drawing water and minerals from the soil, which help give them their crisp texture and naturally sweet, aromatic flavor. Both the bulb and fronds are edible, and the seeds can be used as a spice.
The soil and growing conditions affect fennel’s taste and nutrients: mineral-rich, well-drained soil produces bulbs with a sweeter, more complex flavor and higher vitamin and antioxidant content. Fennel bulbs are rich in vitamin C, potassium, and fiber, while the fronds contain antioxidants and phytonutrients that complement the bulb’s nutrition. The plant’s anise or licorice flavor is great raw, and that flavor becomes more subtle and sweeter when cooked.
Wash & Store
Rinse bulbs and fronds under cold water to remove any dirt.
Pat dry with a paper towel or spin dry in a salad spinner.
Store bulbs in a bag in the fridge. Fronds can be wrapped in a damp paper towel and stored in the fridge.
How to Use Fennel
Whole Bulb: Treat the entire fennel bulb gently. Slice, dice, or quarter to use raw in salads, or to roast, braise, or sauté.
Fronds: Chop and sprinkle over salads, soups, or pasta for a fresh, aromatic finish.
Creative Uses: Blend into dressings, pestos, or shred into slaws.
Featured Recipes
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Fennel Health Benefits
Vitamin-Rich: Excellent source of vitamin C and potassium for immune and heart health.
Digestive Support: Fiber in the bulb supports healthy digestion.
Antioxidants: Fronds provide antioxidants and phytonutrients that combat oxidative stress.
Fennel Facts
Fennel is native to the Mediterranean but is grown worldwide.
Fennel is a natural breath freshener. Its seeds are still chewed after meals in parts of India.
The plant’s name comes from the Latin foenum, meaning “hay,” because of its feathery leaves.
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