Winter Produce Guide: Fennel

Tips for buying, storing, and cooking fennel, plus our favorite fennel recipes

bySAVEUR Editors| PUBLISHED Mar 16, 2021 6:39 PM
Winter Produce Guide: Fennel
We like to serve this pasta topped with a little shaved bottarga, the dried salted roe of tuna or gray mullet; a sprinkle adds a briny, salty note that beautifully offsets sweet, oven roasted plum tomatoes. Get the recipe for Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel ». Laura Sant

The fennel plant is perhaps best known for its licorice-scented seeds, used to flavor everything from baked goods to Italian sausage. But the crunchy bulb itself has a delicious, delicate anise flavor, and the feathery fronds add an herbaceous note to salads and soups. Cultivated in Italy for hundreds of years, fennel has only recently become widely popular as an ingredient in the United States. Raw, the bulb has a light licorice perfume that becomes even more delicate when cooked. Try shaving it thin and tossing it with olives and citrus for a crunchy salad, blending it into a creamy, aromatic soup, or slicing and baking it until tender with cream and bread crumbs for a hearty side dish.


Look for bright white, unblemished, firm bulbs; the cut bottom of the bulb shouldn't have more than a trace of browning. We prefer to buy fennel with the stalks still attached, but if it's not available that way, check for cut ends that aren't dried out.


Like lettuce and celery, fennel has a high water content that makes it prone to freezing in overly cold refrigerators. Store it loosely wrapped in a perforated plastic bag in the crisper drawer. Avoid storing it next to ethylene gas–releasing fruits such as apples, apricots, melons, and figs.


Trim the bottom of the bulb and peel off any wilted or browning layers from the outside. If not using the stalks, save them to add to salads and stocks. The fronds have a delicate anise flavor and make a nice garnish; rinse them in cold water and pat dry with kitchen towels before using.

Fennel Recipes