Fresh Pick

Fresh Pick – Fennel

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We are coming to the end of the fennel season here in BC, but I thought it would be fun to throw in something a little different to get us thinking outside the box.


Fennel is a unique looking vegetable.  It is white and bulbous at the base with long green fronds that look a lot like dill.  All parts of the plant are edible, and the flavour is akin to anise and licorice.  It’s one of those foods that people either love or hate.

Fennel is a cool season crop, but you can find it year round at the grocery store.  Here in the Lower Mainland, fennel is available from local farms from early June through to late October.  I’ve received several fennel bulbs throughout the summer this year in my CSA box.

Purchasing and Storing Fennel
Look for bright white bulbs that feel heavy for their size.  Keep fennel in your fridge, loosely wrapped in a plastic bag.  Fresh fennel from the farmers market will last up to 10 days when properly stored.

How to Use Fennel
The fronds are great added to salads or used for garnish on meat and fish dishes.  The stalks and bulbs can be thinly sliced and added to salads.  Grilled and braised fennel bulb is also a delicious.

Do you think you will give fennel a try?

2 thoughts on “Fresh Pick – Fennel”

  1. Hi Mel! I’m loving your blog, and I especially look forward to your fresh pick Fridays!
    It definitely helps with thinking outside the box, no pun intended 🙂

    A couple of weeks ago I went to the Duncan farmers market, low and behold, the fellow from Yellow Point Cranberry farm was there, so I bought a bag of his cranberries. I will never go back to canned or store bought cranberries again!

    Thanks again for your amazing recipes and articles, you’re very inspiring!

    Take care,

    1. Thanks for your lovely comments Kim! It’s nice to hear that people are following along and trying things out. And yes – homemade cranberry sauce is so good. It’s great on turkey sandwiches or with roasted pork any time of year!

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