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17 Reasons to Cook With More Fennel

Fennel recipes from the bulb to the pollen

By SAVEUR Editors

Updated: October 15, 2018

Recognized for its subtly sweet flavor reminiscent of licorice and anise, fennel is absolutely delicious. It's also an incredibly versatile vegetable, with every part—crunchy bulb, fibrous stalk, feathery fronds, flavorful seeds, and even the pollen—is edible and great in any fennel recipes. Rich, hearty steaks get an earthy boost from this herb. A bit of fennel goes a long way in perfuming soups. And to use the rest of the bunch, incorporate pickled fennel recipes to give a tangy edge to meatier dishes. Soups, salads, sandwiches, and more—we've rounded up our favorite fennel recipes.

Fennel and Citrus Salad with Charred Squid — The zest and segments of four types of citrus enliven shaved fennel and charred squid in this winter salad. Get the recipe for Fennel and Citrus Salad with Charred Squid »Ryan Liebe

Cream of Fennel Soup — This rich, smooth soup balances the gentle flavor of fennel with spices and a bracing addition of Pernod. Get the recipe for Cream of Fennel Soup »Vanessa Rees

Fennel Chile Rubbed Steak, Grilling — This T-bone steak is grilled with a simple rub of ground fennel seeds, black peppercorns, and red chile flakes. Get the recipe for Giant Fennel-Chile-Rubbed Steak »Michael Turek

Seared Octopus with Fennel Pollen and Smoked Paprika — When making this elegant seafood appetizer from Franklin restaurant in Tasmania, make sure you wash the octopus thoroughly to remove any grit. Get the recipe for Seared Octopus with Fennel Pollen and Smoked Paprika »James Fisher

Shaved Fennel and Grilled Corn Salad — A base of crunchy, fresh fennel contrasts perfectly with grilled corn kernels and crumbled feta cheese in this summer salad. Get the recipe for Shaved Fennel and Grilled Corn Salad »Elizabeth Cecil

Onion Fennel and Mushroom Soup — A variety of mushrooms gives nuance to this hearty vegetarian soup. Any assortment of fresh mushrooms will work and you can change those flavorful notes by switching up the combination each time you make it. Get the recipe for Onion Fennel and Mushroom Soup »Farideh Sadeghin

Spaghetti with Oven-Roasted Tomatoes and Caramelized 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

Fennel Oil — Kyle Itani of Itani Ramen uses this delicate, anise-scented oil to top off his home-style chicken ramen. Get the recipe for Fennel Oil »Matt Taylor-Gross

Arugula, Radicchio, and Fennel Salad — Walnuts and parmesan add richness to this crunchy salad from The Yellow Table's Anna Watson Carl. Get the recipe for Arugula, Radicchio, and Fennel Salad »Matt Taylor-Gross

Tomato and Cucumber Salad — Tomatoes and cucumbers are a classic combination. Here, Eli Sussman of the Sussman Brothers modernizes the summer staple with heirloom varieties of the titular ingredients and brings them together with a caramelized fennel–lemon dressing. Get the recipe for Tomato and Cucumber Salad With Fennel Dressing »Matt Taylor-Gross

Ras El Hanout Cous Cous — Ras el hanout, the North African spice blend, along with fresh orange zest and juice, mint, and cilantro, give Israeli cous cous a fresh feel and flavor in this simple weeknight meal. Get the recipe for Israeli Cous Cous With Ras El Hanout, Fennel, and Carrot »Farideh Sadeghin

Sprouted Seed and Grain Salad with Spiced Prawns — This hearty grain and seed salad is perfect for lunch, as the quinoa, buckwheat, and sunflower seeds luxuriate in a lemon dressing with mandarin-sauced shrimp. Get the recipe for Sprouted Seed and Grain Salad with Spiced Prawns »Ryan Liebe

Grouper in Crab Sauce with Black Quinoa and Pickled Fennel — Meaty butter-basted grouper fillets are topped with a butter-rich, citrusy crab sauce and served over wilted kale and quinoa. Pickled fennel adds a dose of herby flavor that brings the dish together. Get the recipe for Grouper in Crab Sauce with Black Quinoa and Pickled Fennel »Ingalls Photography

Warm Wheat Berry Salad with Fava Beans and Trout Roe — This warm salad, from Elise Kornack of the Brooklyn restaurant Take Root, is a satisfying main course thanks to chewy, protein-packed wheat berries topped with fennel. Get the recipe for Warm Wheat Berry Salad with Fava Beans and Trout Roe »Romulo Yanes

Grilled Skirt Steak with Herb Salad — This steak is seasoned simply with salt and pepper and served with a light herb salad with a whole grain mustard and honey dressing. Get the recipe for Grilled Skirt Steak with Herb Salad »Farideh Sadeghin

Open Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich, Tasmania — For this open-faced sandwich at Betsey Cafe, chef David Moyle uses the fish bones to make a flavorful stock, which is then used for poaching the fillets. Get the recipe for Open-Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich »James Fisher

White Bean Soup with Fennel Seeds and Broccoli Rabe — This kind of luscious puréed bean soup is made all over Italy with either white or fava beans. Prepare the soup several days in advance, but sauté the broccoli rabe just before serving. Get the recipe for White Bean Soup with Fennel Seeds and Broccoli Rabe »Ryan Liebe

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