Fennel

Fennel

Fennel was first grown in countries surrounding the Mediterranean and was eventually cultivated throughout Europe, India, and the U.S. Fennel now even appears in the wild throughout the world, growing near dry soil and coastlines (it grows wild all over the Bay Area).

Fennel belongs to the Umbellifereae family and is closely related to parsley, carrots, dill and coriander. This versatile vegetable is known for its aroma of licorice and anise The bulb, stalks, seeds, and leaves are all edible and the bulb has a crunchy texture similar to that of celery. .

Store fennel in the fridge for up to 3 days and keep submersed in water to retain its moisture and texture. To prepare, wash the fennel bulb clean and remove the core by slicing vertically through the bulb and cutting off the core, which is too tough to eat. Fennel bulbs can be chopped, julienned, or diced for cooking, or thinly sliced across the bulb with a mandolin and used as a fresh ingredient in salads. The stalks of the fennel can also be used for soups, stocks and stews, and the feathery leaves can be used as an herb seasoning.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Fennel

Tomales Bay Beer-Steamed Mussels with Crusty Bread

Ben Weisberger, Hyatt Regency San Francisco

Green Beans and Figs with Hazelnut Dressing

Joyce Goldstein, Inside the California Food Revolution

Seared Scallops with Celery Root Purée and Cherry-Fennel Sunomono

Marc Zimmerman, Alexander’s Steakhouse

Fennel Frond Salsa Verde

Michelle McKenzie, 18 Reasons

Articles about Fennel

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

July 02, 2014

Volunteer of the Month: Rafael Zuniga

Rafael’s passion for good food stems from his work with children and youth.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »