Vegetable Pages


General Information

Fennel is a plant where the succulent leaf base, feathery leaves and seeds are all eaten. On our farm we harvest it before it goes to seed. It has an anise or licorice taste to it. The leaf base is similar to celery in texture while the top feathery part of the leaves are similar in texture to dill. The similarity of textures let it act as a substitute for celery or dill in recipes, however the flavor will be quite different.

Storage Information

Store fennel in a well sealed plastic bag in the refrigerator for up to 2 weeks.

Cooking Suggestions

  • Can be baked, steamed or sautéed.
  • Cut raw stems into slices and eat with your favorite vegetable dip or olive oil seasoned with salt and pepper
  • Quarter succulent base, drizzle with olive oil and bake at 350 until tender (about 30 minutes).
  • Use feathery leaves to season baked or broiled fish.
  • Add to your favorite soups or stews.