Ancient roman texts mention the value of this herb for its aromatic seeds and succulent edible stalks. The ruler Charlemagne (745-815 AD) promoted fennel’s use during the medieval time. He cultivated the herb on his imperial farms. Romans introduced fennel to Britain during the Roman occupation. The Americas were introduced to the herb in the 1700’s.


Store in plastic in the fridge & use up the stems/leaves within a few days & the bulb within a week.


Annie’s Homemade PizZza
Asian Peanut Noodle Salad
Braised Fennel
Broccoli Fennel Salad w/ Bleu Cheese & Walnuts
Cucumber, Fennel & Green Olive Relish
Crunchy Summer Salad
Deep Dish Fennel Rutabaga Gratin
Fennel & Snap Pea Salad w/ Lemon & Feta
Fennel Salad
Fennel Tuna Salad
Green Beans and Fennel Salad
Lemon Roasted Summer Veggies
Potato Gratin with Fennel and Tomato
Roasted Beet, Fennel & Pea/Green Bean Salad w/Lemon & Goat Cheese
Roasted Root Vegetables
Roasted Vegetables w/Chevre & Lemon
Southwestern Chipotle Slaw
Spinach, Beet & Fennel Salad
Tempura Vegetables
Thai Basil Stir Fry
Toasted Sesame Napa Salad
Zucchini & Green Beans w/ Garlic, Fennel & Lemon

Cooking & Eating Tips

Try it in salads, soups, stir-fries, pasta, au gratin, anything where you want a slightly anise-y flavor & texture similar to celery. The whole plant is edible – the bulb, stems, & leaves.