Photo credit: Thadah Wah

Fennel is a tricky vegetable. It's new to many of us and its licorice-like flavor is appealing to some and unappealing to others. Nevertheless, it's a versatile and delicious vegetable that we should all eat more of. The fronds can be added to salads and dressings, much like you'd use dill. Eat fennel bulbs raw, thinly sliced in a summer squash salad, on avocado toastshaved with lemon and parmesan cheese or in a Greek salad. You can roast fennel and eat it on its own or toss it with lentils and a harissa dressing (like in the recipe below). Fennel is also tasty alongside lemony chicken thighs, baked in a rich gratin, or with onion on top of a pizza

STORAGE: Store fennel bulbs in an open bag in the refrigerator for a week or two. For longer storage, remove fronds from bulb and store separately.

RECIPE: Fennel, Garlic, and Potato Soup by Martha Rose Schulman


For garnish, choice of:




Harissa Carrots and Fennel with Lentils 

Roasted Fennel with Garlic and Herbs

Citrus Salad with Fennel and Avocado

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