Fennel Bulb (Each)


Fennel, sometimes known as Florence fennel, has a long history and is one of the oldest cultivated plants.
Roman warriors used to eat fennel to keep them in good health while Roman women ate it to prevent obesity. Fennel has an aniseed flavour and aroma and is increasing in popularity. Fennel leaves can be used as a herb e.g. as a substitute for dill. Its flavours complement many vegetables, particularly courgettes, carrots, beans and cabbage.


Refrigerate in the crisper and use as soon as possible after purchase.

How to prepare

Cut off the base and stalks, retain any foliage for garnish. Every part of the plant from the seed to the root is edible. If boiling, use as little water as possible to retain the flavour. Cook bulb whole or slice to grill or dice to add to stews and braises.

Ways to eat

Finely sliced, grated raw or cooked stems can be added to salads or sandwiches. Steam, stir fry or boil the bulb to serve as a side vegetable. Roast fennel in a little olive oil with garlic, lemon juice and sprinkling of brown sugar. Use sprigs for garnish.

Cooking methods

Boil, steam, roast, grill, bake, braise, stew.


Fennel is a source of dietary fibre, folate and vitamin C, and contains a dietary significant amount of potassium. Fennel contains only low levels of phenolic compounds.


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