Availability, Nutrition, and Recipe Suggestions

bulb fennel bulb fennel

In Season:  Fennel bulbs are relatively slow growing and are available starting in July.

Storage:  Fennel is prone to rapid dessication and is best stored in plastic bags in the fridge; its recommended to separate the fronds (leaves) from the bulb.  Foodal has an extensive list of fennel storage suggestions.

Preservation:  You could freeze fennel if you don’t mind the changed texture, otherwise pickled fennel is a delicious option.

Production Notes:  We grow a limited crop of fennel each season; typically harvesting fresh fennel beginning in July and continuing into the fall.  We’ll often leave the fennel leaves (aka fronds) attached because of their popularity in Portuguese Fennel Soup.

Varieties:  Over the years we have shifted toward hybrid fennel varieties for their greater bulb potential; currently we seed Preludio and Orazio from Johnny’s Selected Seeds and High Mowing Organic Seeds.

Nutrition:  Among it’s noted vitamins and minerals Fennel is a good source of Vitamin C [WHFoods.com]

Deep Nutrition:  Fennel has been a focus of recent research focusing on cancer cells, it’s phytonutrient Anethole has been shown to reduce inflammation [Medical Daily].

Deep Science:  Traditionally used as a digestive aid, Dr Mercola notes studies showing fennel seed as a suitable treatment for colic.

Preparation:  Fennel should be rinsed well; it has a tendency to accumulate a bit of dirt between the layers if we experience thunderstorms.  We suggest chopping the base to separate the fronds.  Slice the bulb thinly or thickly depending on your recipe needs.

Fennel Recipe Suggestions:  Anise Flavored (aka Licorice) Vegetable Delights

  • Fennel Fronds can be used to make pesto, juiced, and/or paired with fish [Genius Kitchen]