Both the fronds and the bulb are edible. Fennel has a distinct licorice taste.
To store fennel:
Cut off the stalks where they emerge from the bulb, and if you want to use the feathery foliage as an herb, place the dry stalks upright in a glass filled with two inches of water. Cover the glass loosely with a plastic bag and store in the refrigerator for few days. The unwashed bulb may be kept in a plastic bag in the refrigerator drawer for 2 weeks.
To prep fennel:
Remove the tip base of the white bulb. Cut off the stalks. Chop or mince the stems and leaves for garnish or seasoning.
To use fennel:
Try fennel raw: brush raw slices with olive oil and lemon juice, sprinkle with salt and pepper and serve as an appetizer. Use the fernlike tops as a licorice-flavored herb or garnish. Use the stems in soup stocks in place of celery. Grill, braise, or roast fennel. The feathery leaves are great on baked or broiled fish with butter and lemon.
To freeze fennel:
Cut bulb into quarters and blanch in boiling water for 1 minute. Then plunge into ice water for 1 minute. Drain and freeze in Ziploc bags.
A comforting and flavorful pasta dish that combines pork sausage with aromatic fennel, spicy red pepper flakes, and tangy lemon juice – perfect for a quick weeknight dinner. The dish is finished off with fresh baby greens and grated Parmesan cheese for added texture and freshness.
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