Description

Fennel is a striking, Mediterranean vegetable known for its crisp, white bulb, bright green stalks, and feathery fronds. It offers a sophisticated, mild anise (liquorice) flavor that sweetens and mellows significantly when cooked. Whether thinly shaved raw into a citrus salad, braised until buttery and tender, or roasted to a golden caramel, it brings a refreshing and aromatic depth to any dish.

Native to the shores of the Mediterranean, fennel has been cherished since antiquity. The Ancient Greeks called it marathos; the famous Battle of Marathon was named after a field where wild fennel grew. They believed it bestowed strength and longevity, while the Romans used it as a palate cleanser and digestive aid. By the Middle Ages, it was a common kitchen garden staple across Europe, valued both for its culinary seeds and its succulent bulb.

Fennel is a cool-weather crop that thrives in mild temperatures. Its peak harvest seasons are Autumn and Spring. While it can be found year-round, the bulbs harvested in the cooler months are typically the crispest and most flavorful, as high summer heat can cause the plant to “bolt” and become woody.