In-Season: Fennel

If you’ve ever walked by fennel at the market and wondered how anyone could enjoy the licorice-flavored vegetable, you are not alone. It may be one of the most misunderstood perennial herbs (that’s right, it’s not even a vegetable). But once you’ve discovered how delicious it can be when prepared and paired correctly, it may become your favorite ingredient. It has definitely become mine. After all my recipe testing and the overwhelming amount of fennel I consumed in the process, I can confidently say that fennel is a hidden gem of the culinary world.

Unsurprisingly, fennel is in the carrot family and is closely related to dill, anise and caraway. The fluffy fronds and yellow umbel flowers are almost identical to those of dill. While both anise and fennel contain the aromatic compound that gives them that black licorice taste (anethole), anise is only harvested for the seeds, while fennel is harvested for the bulb and seeds. Wild fennel and sweet fennel rarely set a bulb and are mostly grown for the fennel flowers (fennel pollen), stems and seeds.

Bulb fennel, or “Florence fennel,” is the variety you will most likely see on the market shelves. The firm white and green bulbs are harvested before the plant bolts and flowers. The bulb has a delicate anise flavor and becomes a magical addition to salads when sliced thinly. It can also be boiled, steamed, grilled, baked, roasted and caramelized.

The stems are also mild in flavor and can be consumed raw or cooked, like celery. Fennel fronds can be added to salads, muddled into cocktails, blended into pesto or used as a garnish. The yellow flowers are the most potent part of the plant and can be used sparingly as a garnish or dried for tea. Fennel seeds, also quite potent, can be used fresh or dried. They can be added to spice blends and tea or toasted and sprinkled on sweet and savory dishes.

Selecting:

A fennel bulb will have the same flavor whether small or large—just make sure it is firm when squeezed and has no dark brown soft spots. The fronds should be bright green with no wilting or browning.

Storing:

The stems and fronds spoil faster than the bulbs; remove and store them separately. Wrap the stems and fronds in a damp paper towel, place them in a bag, and store them in the refrigerator for 3 to 4 days. Wash only when you are ready to use them. Bulbs can be wrapped in damp paper towels and placed in a bag in the refrigerator for 5 to 7 days.

For longer storage, chop the stems and fronds and freeze them in ice cube trays with water or olive oil. The cubes can be tossed into soups and braised dishes. Fronds can also be dried and stored in a cool, dry place for up to a year. To freeze the bulbs, remove the tough core, chop them into pieces, and blanch in boiling water for 30 seconds. Drain and store in sealed containers in the freezer for up to 6 months. Fennel bulbs can also be pickled for long-term storage. Dried fennel seeds can be stored in an airtight container in a cool, dry place for 2 to 3 years, although they will have the best flavor in the first year.

Pairing:

Apples, arugula, basil, beans, beef, beets, butter, cabbage, capers, carrots, cauliflower, cheese, chicken, cilantro, corn, cream, dill, eggplant, eggs, fennel, fish, garlic, gin, ginger, grapes, honey, kale, lemons, lettuce, limes, maple, milk, mint, mushrooms, mustard, nutmeg, nuts, olives, onions, oranges, parsley, pears, peppers, pork, potatoes, rosemary, sesame, spinach, squash, thyme, tomatoes, turkey, vinegar, wheat.