Fennel

How to Choose the Best

Choose fennel that has a white, smooth, firm bulb. There should be minimal brown bruising or age spots on the bulb. One of the telltale signs of fresh fennel is in the stem and leaves. The stems should feel firm and taut, like a celery stalk, and the leaves should not look or feel dry or wilted.

Shelf Life and Storage

Fennel leaves will stay fresh and bright for several days when stored in the refrigerator. Once they become too limp or start to feel mushy, discard them. The fennel bulb itself can last for several weeks when stored in the refrigerator. Discard it once the outside layers of the bulb appear dry or leathery. Store any leftover cut fennel bulb in plastic wrap or a zip-top plastic bag.

Freezing

Steam, boil or sauté fennel and drain well prior to freezing for up to two months. It is not recommended to freeze raw fennel.

Preparation Suggestions

Fennel is delicious when served raw as a crudité or in salads. Try adding fennel to chicken, fish, or vegetable stock for a new depth of flavor—using it in stocks is an especially good way to use up old fennel. Fennel tastes great sautéed, and can be roasted together with other root vegetables to liven up their flavor. Try adding fennel to holiday stuffing or dressings or in Italian recipes. Dried fennel seeds also make a great addition to sauces, soups or stews.