Fennel
What It Is
Section titled “What It Is”Fennel is a cool-season crop with a mild anise flavour grown at Cold Springs Organics in spring and fall. The white bulb, stalks, and feathery fronds are all edible. Crisp and slightly sweet raw, it becomes silky and mellow when roasted.
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 produce bag for up to a week.
- Fronds wilt quickly — trim and use within 2–3 days, or discard.
- If trimming stalks, keep bulb tightly wrapped.
How to Prep It
Section titled “How to Prep It”Trim off the stalks and set fronds aside as an herb garnish. Halve the bulb, cut out the tough core, then slice thin for raw use or chop for roasting. Rinse well — soil can hide between layers.
How to Cook It
Section titled “How to Cook It”- Roasted — wedges tossed with oil and salt, roasted at 400°F for 25–30 minutes until golden.
- Shaved raw — slice paper-thin on a mandoline and toss with olive oil, lemon, and shaved parmesan.
- Braised — cook fennel halves in a splash of white wine and broth on low heat until completely tender.
Quick Meal Idea
Section titled “Quick Meal Idea”Fennel and orange salad — shave fennel thin, toss with sliced citrus, arugula, olive oil, and a pinch of salt.