Fennel
Anise-bright when raw and gently sweet when roasted — and every part of the plant is worth using.
Store in
Fridge whole bulb in a produce bag
Keeps for
Up to 1 week fronds wilt faster — use in 2–3 days
Best eaten
Raw or roasted raw = anise; roasted = mild and sweet
Prep tip
All parts edible bulb, stalks, fronds — all usable
What It Is
Section titled “What It Is”Fennel is a cool-season crop grown at Cold Springs Organics in spring and fall. The white bulb, hollow stalks, and feathery green fronds are all edible and have distinct uses. Crisp and distinctly anise-flavoured raw, fennel becomes mild, sweet, and silky when roasted or braised — a transformation that surprises many people who think they don’t like it.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Refrigerate the whole bulb in a loosely sealed produce bag for up to a week. The feathery fronds wilt quickly — trim and use them within 2–3 days as an herb garnish (they work like dill), or discard. If you trim the stalks before storing, wrap the remaining bulb tightly.
How to Prep It
Section titled “How to Prep It”Trim the stalks off at the shoulder of the bulb and set the fronds aside for garnish. Halve the bulb through the core. Cut out the tough triangular core from each half with a diagonal cut — it’s fibrous and doesn’t soften well. Slice the remaining halves thin for raw use, or into wedges for roasting.
Rinse well between the layers — soil can hide inside.
How to Cook It
Section titled “How to Cook It”- Roasted — cut into wedges, toss with olive oil, salt, and a squeeze of orange juice; roast at 400°F (200°C) for 25–30 minutes until the cut edges are golden and caramelized.
- Shaved raw — slice paper-thin on a mandoline and dress immediately with olive oil, lemon juice, and shaved parmesan. The acidity mellows the anise flavour.
- Braised — halve and cook in a shallow pan with a splash of white wine, broth, and butter over low heat for 20–25 minutes until completely tender and lightly golden.
Quick Meal Idea
Section titled “Quick Meal Idea”Fennel and orange salad — shave fennel paper-thin and arrange on a plate. Peel and segment an orange (or use thin rounds), scatter over the fennel. Add a handful of arugula. Dress with olive oil, a pinch of salt, and a few drops of the orange juice that collected on your board. Finish with shaved parmesan or toasted pine nuts.