Practical ingredient guide
Fennel
A white layered bulb with crisp flesh and an aniseed aroma; this profile is not for fennel seeds.
Vegetables
All year round
Home-style
What it offers and why to use it
A white layered bulb with crisp flesh and an aniseed aroma; this profile is not for fennel seeds. Remove the hard base and damaged layers; slice across the fibres for soups, roasting or salads.
Flavour profile
Aniseed-like raw and sweeter when cooked.
From shopping to cooking
Choose
Choose firm, compact white bulbs without soft cracks.
Store
Refrigerate protected from drying and use promptly after cutting.
Prepare
Remove the hard base and damaged layers; slice across the fibres for soups, roasting or salads.
How to make the most of it
Good pairings
Potato, courgette, citrus and fish.
How to substitute it
Leek gives a milder result but does not reproduce the aniseed aroma.
From ingredient to plate
View all recipes →
Recipes with fennel
Basmati rice with vegetables and prawns
Pescatarian
Fennel soup with roasted sweet potato
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