Fennel
Estimated Inventory, 24 ct : 38.84
This item was last sold on : 06/19/25
Description/Taste
Fennel varies in size depending on maturity and age at harvest and is comprised of bulbs with straight, cylindrical, fleshy stems and frilly leaves. The bulbs are characteristically white to pale green and have a bulbous, swollen appearance. The stems are elongated, thick, and ribbed, revealing striated layers. Each stem is partially hollow, filled with a white pith, and grows upright, branching into a top of dark green feathery leaves that resemble dill. The leaves, also known as the fronds, are slender, delicate, light, and airy. Fennel bulbs and stems have a crisp, succulent, and slightly chewy consistency, while the leaves have a tender crunch. Once cooked, the bulbs soften and develop a soft, caramelized texture. Fennel is edible raw when young and releases an aromatic, green, fresh, anise-like fragrance. The bulbs and leaves have a sweet, subtly bitter, herbal, vegetal, and licorice-forward taste. In the later part of the plant’s life cycle, Fennel also produces edible yellow flowers and fruits, commonly called seeds. Both the flowers and fruits can be eaten raw or dried and have an anise-like flavor.
Seasons/Availability
Fennel is available year-round, with a peak season in the fall through early spring.
Current Facts
Fennel, botanically classified as Foeniculum vulgare var. vulgare, is an herbaceous species belonging to the Apiaceae family. The upright, perennial plant reaches 1 to 3 meters in height, depending on the specific variety and growing conditions, and was once native to the Mediterranean, spreading in cultivation worldwide. Fennel has been revered throughout history for its medicinal, culinary, and cultural uses. There are three main types of Fennel found worldwide. Common Fennel, which is the subject of this article, is the most prevalent. The two other Fennel types include Florence Fennel, also known as Finocchio, and Sweet Fennel. Almost all parts of the Fennel plant are edible, and over one hundred regional names are used for portions of the plant. Fennel is deeply rooted in culinary traditions around the world and is valued by chefs and home cooks for its versatility, aroma, and distinct flavor. The species is still growing wild and has naturalized in landscapes in both hemispheres. Fennel is also commercially cultivated for year-round availability and sown in home gardens for use in sweet and savory culinary preparations.
Nutritional Value
Fennel is a fiber source to aid digestion and contains minerals like calcium, phosphorus, iron, magnesium, and potassium. Calcium and phosphorus support bone and teeth health, while iron develops the protein hemoglobin for oxygen transport through the bloodstream. Magnesium helps to control daily nerve functions, and potassium balances fluid levels. Beyond minerals, Fennel provides vitamins A, C, E, and K to maintain healthy organs, strengthen the immune system, and guard the cells against free radical damage. Historically, Fennel has been a prevalent ingredient in natural medicines. It has been used worldwide to stave off hunger, help with digestive issues, and lessen fevers.
Applications
Fennel has a mild, green, anise-like flavor suited for fresh or cooked preparations. Almost all parts of the plant are edible, including the seeds, leaves, flowers, stems, and bulbs. Fennel should be washed and separated into pieces to remove dirt that may have become lodged between the layers. Once cleaned and trimmed, Fennel can be incorporated raw into salads or finely chopped for dips, condiments, and spreads. Raw portions of the plant, like the leaves, seeds, and tender stems, can also be chewed as a breath freshener. Chewing the seeds is common in India between meals. In addition to fresh preparations, Fennel can be braised or grilled as a simple side to proteins or simmered into soups. The plant’s licorice-like flavor complements savory rice dishes, beans, or egg recipes like omelets and frittatas. Fennel fronds and bulbs can also be diced and slow-cooked to develop a caramelized nature, a favorite ingredient to toss with pasta and risotto in Italy. Try adding Fennel to tarts and roasts. Fennel is also occasionally used in sweet dishes like ice cream and custards. The seeds are used as a spice and flavoring for baked goods, pickling, and stuffing sausages. They are also infused into liquors. Fennel pairs well with herbs like thyme, parsley, and dill, meats including poultry, pork, and beef, and citrus like grapefruit and blood oranges. Unwashed Fennel bulbs will keep for one week when wrapped in a paper towel in the refrigerator. Separating the fronds from the bulb in storage is recommended, as the fronds will deteriorate faster than the bulb.
Ethnic/Cultural Info
Fennel was regarded as an herb of protection during the Middle Ages in Europe. The plant was believed to dispel negative energy and prevent spirits from entering dwellings. It is unknown how Fennel became known for these superstitious qualities, but some sources point to its mention in the Anglo-Saxon Nine Herbs Charm, an Old English poem recorded in the 10th century CE as a possible explanation. Fennel was also known for repelling insects, and it is hypothesized that this notion may have been later applied to repelling evil. During the Middle Ages, Fennel was a choice herb for protecting houses on Midsummer’s Eve, and the herb was stuffed into key holes, hung from doorways, and placed around the outside of the home. Midsummer Eve was believed to be a time when the veil between the living world and the spirit world was thin, allowing spirits to roam the earth. Fennel was believed to block spirits from entering dwellings, and Fennel seeds were stuffed into charms and amulets to wear on the body for additional protection.
Geography/History
Fennel is native to Southern Europe, specifically the Mediterranean region, and has been growing wild since ancient times. Several species of fennel are seen throughout the Mediterranean, and these plants have been bred over time for use in medicinal, culinary, and spiritual applications. Written references to Fennel have been found from the Ancient Egypt, Greek, and Roman Empires, and the various species spread over time throughout the Mediterranean into Europe, Asia, and Africa. Fennel was featured in early Sanskrit writing in India dating back to 2,000 BCE, and it was also recorded in ancient Chinese medicinal texts. Throughout history, Fennel continued to be cultivated and foraged from wild plants and was cherished as a multi-purpose species. Around the 13th century, Emperor Charlemagne encouraged Fennel cultivation, spreading the plant’s presence throughout Central Europe. The species was also introduced to the New World through Spanish missionaries, beginning in the mid-16th century. As Fennel slowly spread worldwide, plants naturalized in native landscapes, sometimes becoming invasive and challenging to control, as seen in Australia and New Zealand. Today, Fennel is found in wild landscapes worldwide and is also grown in home gardens and commercial farms. The bulb, stems, leaves, and seeds are the most common portions of the plant sold in supermarkets, wholesalers, and retailers, but other specialty elements, like the flowers, are sold through farmers' markets.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Marisi La Jolla | La Jolla CA | 951-852-6730 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| French Chef at Home | San Diego CA | 619-432-8051 |
| Carbon | San Diego CA | 702-423-3807 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| InterContinental Vistal Bar | San Diego CA | 619-501-9400 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| Black Radish | San Diego CA | 619-775-7412 |
| Donation 3 | San Diego | 619-295-3172 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Coronado Yacht Club | Coronado CA | 619-435-1848 |
| Little Victory Wine Market | Carlsbad CA | 310-738-3380 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| UCSD Health East campus | San Diego CA | 619-578-3373 |
| Common Theory Chula Vista | Chula Vista CA | 619-495-3689 |
| Home & Away - Old Town | San Diego CA | 619-886-1358 |
| Barleymash | San Diego CA | 619-255-7373 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Oyster and Pearl Bar Restaurant | La Mesa CA | 619-303-8118 |
| Far Corner | San Diego CA | 619-549-0838 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Giaola | Carlsbad CA | 858-266-9303 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Born & Raised | San Diego CA | 619-944-1631 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| Wolf In the Woods | San Diego CA | 619-851-7275 |
| insideOUT | San Diego CA | 619-888-8623 |
| Bread & Cie Café | San Diego CA | 619-683-9322 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Campfire | Carlsbad CA | 760-637-5121 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Kona Kai Resort and Marina | San Diego CA | 619-221-8000 |
| De La Vina | San Diego CA | 619-990-6124 |
| Michele Coulon Dessertier | San Diego CA | 858-456-5098 |
| Boujiemana | San Diego CA | 415-710-0510 |
| Piatti | San Diego CA | 858-454-1589 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| 333 Pacific | Oceanside CA | 760-433-3333 |
| Beaumont's | San Diego CA | 858-459-0474 |
| La Jolla Beach & Tennis Club | San Diego CA | 619-816-8319 |
| InterContinental San Diego | San Diego CA | 619-501-9400 |
| Nobu | San Diego CA | 619-814-4124 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Seneca | San Diego CA | 619-588-2411 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| Culinary Kitchen Catering and Events | Coronado CA | 619-798-8477 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Common Theory | San Diego CA | 858-384-7974 |
| Burning Beard | El Cajon CA | 619-884-4716 |
| Catania La Jolla | La Jolla CA | 619-884-5350 |
| Belmont Park Cannonball | San Diego CA | 858-228-9283 |
| Inn at Rancho Santa Fe (Banquet) | Rancho Santa Fe CA | 858-381-8289 |
| Herb & Sea | Encinitas CA | 858-587-6601 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Bayhill Tavern | San Diego CA | 858-288-6923 |
| Lilo | Carlsbad CA | 619-385-0914 |
| California English | San Diego CA | 727-515-0362 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Books and Records | San Diego CA | 619-310-5298 |
| Dot Cafe | San Diego CA | 914-263-1424 |
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| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
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| Pacific Yacht Agents | Los Angeles CA | 808-214-0970 |
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| The Original 40 Brewing | San Diego CA | 619-206-4725 |
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| Webbcreationfood LLC | San Diego CA | 619-829-9194 |
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| The Crosby Club | San Diego CA | 858-759-3852 |
| Coast Catering | Escondido CA | 619-295-3173 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
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| The Shores | La Jolla CA | 858-459-8271 |
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| Le Papagayo (Encinitas) | Encinitas CA | 760-944-8252 |
| 264 Fresco (Kitchen) | Carlsbad CA | 760-720-3737 |
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| The Beau Hotel | San Diego CA | 619-310-5160 |
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| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
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| Gravity Heights Mission Valley | San Diego CA | 619-384-5993 |
| LANA | Solana Beach CA | 602-758-2596 |
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| Ridgeview Health Center | San Diego CA | 858-293-3950 |
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| Knotty Barrel- Rancho | San Diego CA | 858-484-8758 |
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| The Remy | San Diego CA | 619-886-1358 |
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| La Jolla Country Club | San Diego CA | 858-454-9601 |
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| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| Hotel Indigo | San Diego CA | 619-295-3172 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Black Raill Kitchen + Bar | Carlsbad CA | 619-454-9182 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
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| The Kitchen at MCASD | La Jolla CA | 619-880-8719 |
| Candor | La Jolla CA | 858-581-2205 |
| Craft House Sky Deck | San Diego CA | 619-948-4458 |
| Relic Bageri LLC | San Diego CA | 619-335-6328 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Hotel Republic San Diego | San Diego CA | 951-756-9357 |
| Leu Leu | Leucadia CA | 619-316-5807 |
| Cove House | La Jolla CA | 858-999-0034 |
| Ciccia Osteria | San Diego CA | 619-674-4069 |
| Shore Rider | La Jolla CA | 858-412-5308 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Vulture / Dreamboat | San Diego CA | 858-342-3609 |
| Farmer and The Seahorse | San Diego CA | 619-302-3682 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Toast Cafe | San Diego CA | 858-208-9422 |
| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
| Copper Kings | San Marcos CA | 323-810-1662 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5995 |
| Madison | San Diego CA | 619-822-3465 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Prey Brewing Company | Vista CA | 760-822-4226 |
| Fishery | San Diego CA | 858-272-9985 |
| Wormwood | San Diego CA | 619-573-0289 |
| Merenda | Oceanside CA | 703-459-4145 |
| Small Barn | Temecula CA | 951-225-2822 |
| Bica | San Diego CA | 619-669-5725 |
| Wildland | Carlsbad CA | 619-385-0914 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Paradisaea Dodo Bird | La Jolla CA | 732-915-6669 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Ballast Point Rest. - Miramar | San Diego CA | 858-790-6900 |
| Ron Oliver | San Diego | 619-295-3172 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| Deeply Nourished | La Jolla CA | 808-489-7366 |
| Manchester Grand Hyatt Seaview | San Diego CA | 619-232-1234 |
Recipe Ideas
Recipes that include Fennel. One
is easiest, three is harder.
Latest in season fruits and vegetables posted from the Specialty Produce App
