SEASONAL SPOTLIGHT | FENNEL
Fennel
Season: Late Fall Through Early Spring
In my family, fennel was more than just an ingredient — it was a ritual. After long, indulgent meals, a platter of crisp, raw fennel would appear alongside fresh fruit, a simple yet intentional finale to the feast. Its clean, anise-scented bite was both refreshing and restorative, a natural way to settle the stomach. To this day, I find myself reaching for fennel in much the same way — whether steeped into a soothing tisane or woven into my cooking, where its versatility shines in both raw and roasted preparations.
As winter sets in, fennel reaches its peak, its pale green bulbs becoming sweeter and more tender with the season’s chill. It has a unique ability to brighten rich dishes, offering a crisp counterpoint to creamy cheeses and roasted meats, yet it’s just as compelling on its own — shaved into salads, caramelized in the oven, or infused into broths. Subtle yet layered, fennel is a quiet workhorse in my kitchen, bringing both complexity and lightness to cool-weather cooking.
What Is Fennel?
A member of the carrot family, fennel is a Mediterranean native prized for its subtle sweetness and aromatic depth. Every part of the plant is edible—from its crisp bulb and hollow stalks to its feathery fronds and seeds, each offering a distinct yet cohesive flavor profile. When raw, fennel is bright and refreshing with a crisp bite, while cooking softens its texture and enriches its natural sweetness.
When Is Fennel in Season?
Though available year-round, fennel thrives in the cooler months, with peak season stretching from late fall through early spring. Winter fennel is especially tender and sweet, making it an ideal complement to citrus, nuts, and creamy cheeses.
How to Prepare Fennel
Fennel’s versatility lies in its ability to transform depending on how it’s prepared. When raw, its crisp texture and bright, anise-like flavor add a refreshing bite to salads, particularly when paired with citrus, herbs, and shaved cheese. Thinly slicing it — ideally with a mandoline — enhances its delicacy, allowing it to meld seamlessly with other ingredients.
Roasting or braising coaxes out fennel’s softer, more caramelized side. The edges turn golden and slightly crisp, while the core becomes tender and almost sweet, losing much of its sharp licorice note. Sautèed fennel makes a beautiful base for seafood dishes, folded into pastas, or served alongside roasted meats, where its natural sugars complement richer flavors.
Fennel fronds, often overlooked, are a vibrant addition to dishes. They can be used much like an herb, scattered over salads, blended into sauces, or incorporated into a citrusy vinaigrette. Even the stalks, more fibrous but equally aromatic, can be simmered into broths or braises, imparting a subtle, herbaceous depth.
How to Choose the Best Fennel
Look for bulbs that are firm, heavy for their size and free of blemishes or cracks. The outer layers should be pale green to white, with no signs of dryness. Fronds should be fresh and vibrant, not wilted or yellowing. Smaller bulbs tend to be more tender and mild, while larger ones offer a more pronounced anise flavor.
How to Store Fennel
To keep fennel fresh, store the bulbs in the crisper drawer of the refrigerator, wrapped loosely in a damp kitchen towel or in a breathable bag. The fronds wilt quickly, so if not using them right away, trim them and store separately in a jar of water, or with their base wrapped in a damp kitchen towel, like fresh herbs.
Fennel’s versatility is what keeps me returning to it season after season. Whether shaved paper-thin in a citrus salad, roasted until caramelized, or infused into broths and braises, its delicate yet complex flavor makes it a quiet but essential presence in my winter kitchen.
