How to Select, Store & Prepare Fennel

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Fennel is a really interesting vegetable. There aren’t many other vegetables that are like fennel, also known as sweet anise. There are also no other vegetables that smell and taste like black licorice either! But, it is really cool that you can buy fennel and use the entire thing without wasting any of it. If you are looking for tips to help you get the most out of your fennel buying experience, this post is for you!

(This post is an excerpt from The Produce Nerd’s Grocery Guide, with input provided by Francesca Marchini Fordice from J. Marchini Farms. You can learn more about the Grocery Guide, which covers this information for 55 different produce items, with input from 26 crop-specific companies HERE.)

What to look for when picking the best quality fennel?

  • Choose fennel with firm and young bulbs. Look for smooth, white skin and tightly layered bulbs without bruises or marks. For fennel bulbs, size doesn’t necessary matter due to the fact that some varieties are smaller in width and longer, while others are shorter and wider.

Common issues to avoid when selecting fennel?

  • Look out for brown and soft spots on the bulb. Fat, rounded bulbs with white and pale green color will tend to be more succulent than the thin or yellow ones. Avoid any with wilted ferns or dried layers of bulbs. If you run into these issues, disregard the ferns and peal the head of the fennel bulb. Typically, the inner layers are still in good quality and don’t need to be wasted.
Fennel Diagram

What is the best way to store fennel at home?

  • For the best results, keep refrigerated once purchased. You can also extend the shelf life, up to 1 to 2 weeks total, by covering it with a moistened towel. And if it looks a little wilted, pull the layers back and, typically, the interlayers are still good.

Are there any common things that consumers should look for not mentioned above?

  • The time of year is key for fennel. Yes, it is a year-round commodity, but there are seasons when it’s harder to find. We recommend using fennel from May until January. From February to April, there are still plantings in California, but there are fewer growers, so prices may increase during that time frame.

What is your favorite way to eat and prepare fennel?

  • All parts of fennel are edible!
  • The fennel bulb taste profile is refreshing and crisp. To bring out more of the sweetness, try grilling or roasting the fennel bulbs. They pair well with root veggies, like carrots and sweet potatoes. The fresh bulbs can also be added to a salad or veggie tray.
  • The ferns of the fennel can be used for garnish or added into salad for flavor.
  • The fennel stalks (what ferns are on) can be used in soup stocks.

You can also see how fennel is harvested and packed commercially, with the footage featured coming from the fields of J. Marchini Farms.

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