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Felicitous Fennel Facts and Recipes

February 12, 2011


We’d like to introduce you to one of the latest addition to the bins lately – our good friend Fennel, a close relative to parsley, dill, and coriander. Fennel typically has a white (or light green) bulb with stalks topped with feathery green leaves. The bulb, stalk, leaves and even seeds are all edible. Sweet in flavor and crunchy in texture, it it also a good source of Vitamin C and high in Fiber.

Store fresh fennel in your fridge crisper drawer and add it to the first few days of your menu plan to get the most flavor.




For some fast, healthy recipes, try the following:

  • Chop the fennel bulb and sautee it with some onions for a great side dish
  • Or grill it with lemon oil thanks to Summer Tomato’s website
  • Add some sliced fennel (it can be the stalks or the bulb) to traditional sandwich toppings like lettuce and tomatoes
  • Juice it with some apples for a tasty treat
  • And while we’re hanging out with the apples, why not a Fennel Apple Soup from Elana’s Pantry

For some more in-depth and just as healthy recipes, might we suggest:

  • For a delicious pairing, cook fennel with its bestest friend, Salmon (especially Fred’s Alaskan Salmon sold at the Oak Cliff store) Here’s a 15-minute Braised Fennel Salmon Dish from the World’s Healthiest Food blog that you can try.
  • Roast the fennel with some of your other fresh produce – purple top turnips, potatoes, carrots, or whatever else you have that you’d like to roast – with this great recipe for Roasted Winter Vegetables from Kitchen Stewardship.
  • or try the Salad below:

Spinach and Fennel Salad

  • 1 lb baby spinach
  • 1 fennel bulb
  • 1/2 red onion
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • salt and pepper to taste
  1. Cut off the leaves and stalks of the fennel and slice the bulb into thin slices. You can slice up the stalks as well AND/OR leave the fennel leaves for a garnish at the end.
  2. Thinly slice the red onion as well.
  3. Mix the onion, olive oil and vinegar letting it marinade for 10 minutes.
  4. Mix the marinade with the spinach, fennel and then salt and pepper to taste.

The salad can be served immediately or let it marinade even more for the flavors to join together more.

4 Comments leave one →
  1. February 16, 2011 2:36 am

    Fennel is one of my favorite veggies to use in salads. I’m Italian, and growing up, raw fennel was also a staple item to snack on before a meal. It not only tastes very refreshing but it helps with digestion. YUM.

  2. February 26, 2011 12:34 am

    It seems most of these recipes call for the fennel bulb. Any suggestions on how to use the rest of it?

    • February 26, 2011 6:20 pm

      Hey Lauren! I’ve never used the stems of the fennel, but you can use the leaves (the feathery green parts) as a bed for steaming fish, or tear them off and use as a garnish in salads, or any cooked dish using fennel. Kind of like you would use dill.


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