Fennel is an aromatic plant in the carrot family (Apiaceae). Florence fennel is grown for its swollen, bulb-like leaf bases, which are eaten raw, braised, roasted or grilled. The leaves, fronds and seeds are also used for their sweet, anise-like aroma. Fennel is distinct from anise, although the flavours are related.
The bulb is formed from overlapping leaf bases and has a crisp texture when raw. The fine green fronds can be used as a delicate herb or garnish. Fennel seeds are harvested from the flower heads and used whole or ground in sausages, breads, spice blends and infusions. The stalks can flavour stocks and braising liquids.
Trim the base and remove any damaged outer layers. Slice the bulb thinly across the grain for salads, or cut it into wedges for roasting and braising. Raw fennel is crisp and refreshing; cooking softens its texture and mellows its anise-like character. Keep the cut surface protected from oxidation if preparing ahead.
Example: shaved raw fennel pairs well with citrus and seafood; braised fennel is a classic accompaniment to fish and roast meats.
Chef’s tip: use the fronds to reinforce the fennel flavour in a dish without adding more bulb. Fennel seeds are more concentrated, so add them in measured quantities.
French name: fenouil.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
