Fennel
Young, tender fennel bulbs with crisp layers, mild anise bite, and aromatic fronds
Storage
Store unwashed fennel in a breathable bag in the fridge.
Shelf Life
10-14 days, occasionally longer if kept cool and dry. Because we harvest young, tender bulbs, they stay crisp and flavorful longer.
Flavor & Texture
Sharper and more refined than mature market fennel—crisp layers, mild anise bite, and tender texture. Stems are firmer; dice them finely or cook a bit longer than the bulb. Fronds are aromatic and edible fresh or dried for seasoning.
Prep Tips
Trim off the root end. Slice off the fronds and save for garnish or drying. Dice the stems finely if using in dishes. Thinly shave the bulb for salads, or cut into wedges for sautéing.
How to Use It
- Shave raw onto salads, fish, or beef for crunch and aromatic punch
- Sauté bulb (and onion) in butter 50/50 for a rich, mellow side
- Boil briefly before cooking to tone down sharpness
- Roast with carrots and garlic for a caramelized side
- Add to soup bases or broths for a background sweetness
- Toss shaved fennel with citrus and herbs for a bright slaw
Tastes Great With
Butter, olive oil, onion, vinegar, citrus, fish, beef, eggs, cream, and fresh herbs.
Watch Out For
The root end is woody—discard it. Trim fronds cleanly and check stems for firmness before using raw.
Fun Fact
Fennel flowers taste like black licorice and carry a signature sweetness. There's also a perennial wild fennel variety in the PNW—but it grows differently and isn't the bulb variety we harvest.
Our Recipes Using Fennel
Butter Sautéed Fennel and Onions
Simple, sweet caramelized fennel and onions cooked slowly in butter. A perfect side dish that highlights the natural sweetness of both vegetables.