What Does it Taste Like?

Fennel offers a mildly sweet, slightly spicy flavor reminiscent of anise or licorice, but with a subtle earthiness. The bulb has a crunchy texture similar to celery but with a tender sweetness that becomes more pronounced when cooked. The feathery fronds have a lighter, herbaceous taste that can add a fresh note to salads and garnishes.

Varieties we grow

Orazio

This variety of fennel features a compact, rounded bulb with a crisp texture and slightly sweeter flavor compared to other types. Its uniform size and tender flesh make it perfect for both raw and cooked applications.

Why Should I Eat It?

Rich in Vitamins: Fennel is an excellent source of vitamin C, which supports immune health, and vitamin A, beneficial for vision and skin health.

High in Fiber: It aids digestion and helps maintain a healthy gut.

Antioxidants: Contains antioxidants like quercetin and flavonoids that may help reduce inflammation and oxidative stress.

Minerals: Provides essential minerals such as potassium, calcium, and magnesium.

Fennel

Year Round

Fennel, with its delicate fronds and bulbous base, stands out like a graceful green umbrella in the garden. Often mistaken for a mere garnish, fennel is a flavorful powerhouse that elevates both simple and sophisticated dishes. Its unique blend of sweet, licorice-like flavor and crisp texture makes it a versatile ingredient worth exploring.

Recommended Storage

Refrigerate

Freeze

Pickle

Dehydrate

How Do I Store It?

Short Term

‍Refrigeration: Store fennel in the vegetable crisper drawer of your refrigerator. Keep the bulb and fronds unwashed in a perforated plastic bag for up to one week.

Long Term

Freezing: Blanch slices in boiling water for 2-3 minutes, then cool and freeze in airtight bags. Note that freezing may alter the texture, making it best suited for cooked dishes.
Pickling: Use a vinegar-based brine to preserve its crispness and add a tangy flavor.
Dehydrating: Not ideal for the bulb, as the texture and flavor may degrade significantly. However, the fronds can be dehydrate and used as you would any other herb.

How Do I Cook It?

Fennel is another great 2-for-1 veggie. Both the bulb and the fronds are edible. For the bulbs;

Roasting: Caramelize the natural sugars by slicing and roasting fennel at 400°F (200°C) until tender and golden.
Sautéing: Cook fennel slices in a pan with a bit of olive oil for a tender texture and enhanced flavor.
Grilling: Grill fennel wedges until they develop a smoky flavor and slight char.
Braising: Simmer fennel in broth or wine for a tender, flavorful side dish.
Raw: Thinly slice fennel for use in salads or as a crunchy, fresh garnish.

For the fronds:

Herb Garnish: Sprinkle chopped fennel fronds over salads, soups, or roasted vegetables for a burst of green and a subtle anise flavor.
Pesto: Blend fennel fronds with garlic, nuts (like pine nuts or almonds), Parmesan cheese, and olive oil to make a unique, herbaceous pesto.
Herb Blends: Combine fennel fronds with other fresh herbs (like parsley or dill) to create a flavorful herb mix that can be used in seasoning or as a garnish.
Soups and Stews: Add chopped fennel fronds to soups and stews at the end of cooking for a fresh, herbal touch.
Infused Oil: Steep fennel fronds in olive oil to create a fragrant, fennel-infused oil for drizzling over dishes or for use in salad dressings.
Flavoring Rice or Grains: Stir fennel fronds into cooked rice, quinoa, or other grains to enhance their flavor and add a touch of color.

Recommended Recipes

None yet. Check back soon, or contact us to recommend your own recipe!

What Goes Well With It?

Citrus: Lemon, orange, or grapefruit enhances fennel's natural sweetness.

Seafood: Complements fish and shellfish with its subtle anise notes.

Herbs: Dill, parsley, and thyme add complementary freshness.

Cheese: Goat cheese, Parmesan, and ricotta balance fennel's sweetness.

Nuts: Almonds and pine nuts add texture and a nutty contrast.