Fennel has an aniseed flavour and aroma and is a vegetable increasing in popularity around the globe. Its flavours complement many vegetables, particularly courgettes, carrots, beans and cabbage. Every part of the plant from the seed to the root is edible. Cut off the base and stalks, retain any foliage for garnish. If boiling, use as little water as possible to retain the flavour. Fennel bulbs can be cooked whole, sliced for grilling or diced to add to stews and braises. 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.


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


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


Every part of the plant from the seed to the root is edible. Fennel seeds add a great depth of flavour to dishes and the fronds are great for garnish.

Our Favourite Recipes

Baked Fish with Fennel & Lemon

Serves 4

A great mid-week meal made in under 30 minutes. Great fresh flavours, add a side of rice to make it a more substantial meal.

Pumpkin, Apple & Fennel Soup

Serves 4

Simply roast then blend for a dish that’s packed with flavour and made in minutes. Double the recipe and pop it in the freezer to have a delicious meal on hand.

Fennel, Tomato & Feta Bake

Serves 4

A simple mellow and sweet side dish that pairs well with baked fish or roasted chicken.