When is fennel bulbs in season

To avoid plastic, you can also keep fennel in a cup of water on the counter, but try to use it within a few days as it gets tougher and loses flavor as it ages. I like to think of fennel as a superfood. Not only does it support our digestive systems, but every part of it is also edible. Yeah, you read that right: bulb, fronds, flowers, stalk, and seeds!

Separate the stalks from the bulb then quarter the bulb and slice or dice as you see fit. The stalks are slightly tougher so they work best in recipes that have a long cooking time, like stews or braises. As for the fronds, use these as you would with any other tender herbs, cooked or strewn on top of your dish as a garnish. When roasted or caramelized, fennel takes on a whole other personality, shedding its licorice flavor for something incredibly sweet and floral, akin to caramelized onions.

Cook it down into a fennel risotto or soup, or toss it with melty cheese and crispy breadcrumbs for a casserole. Beyond the vegetable itself, there are also the seeds, which can be used on their own or in spice mixes such as Chinese five-spice. Warm and sweet, they lend themselves especially well to curries, roasts, stews, bread—pretty much anything that includes heat, as this really draws out their flavors.

They can also be crushed and steeped in hot water or honey for a fennel tea or fennel-spiked honey. All week long, we'll be featuring new fennel recipes on Kitchen Stories. Lastly, we can't ignore the health benefits of fennel. Just one cup of fennel contains almost 20 percent of your recommended daily value of vitamin C. You'll also find plenty of iron, fiber, and potassium. Here's everything you need to know about fennel, plus plenty of delicious and easy fennel recipes.

Peak growing season for fennel is fall and winter. However, home gardeners can also slip in a quick planting in spring for an early summer harvest. When planting, look for compact bulbs that are relatively heavy and firm. Avoid those that are splitting or browning, or have other injuries.

Fennel enjoys cool weather—not hot, but not freezing. It takes about three months for fennel to produce the bulb, so do the math to determine when you need to start and if you have enough time before the weather turns hot or starts freezing.

Plant fennel seeds or transplants in a sunny, well-drained bed that has been amended with compost. Thin seedlings to stand about 12 inches apart. Keep the bed moist, and be sure to feed your fennel every two to three weeks with a liquid fertilizer.

After the bulb grows to about 2 inches in length, cover it with soil or mulch, which will make it tender. Snip off any flower stalks that may form to prevent the bulb from splitting. Try planting fennel varieties such as Zefa Fino or Trieste—they resist the urge to flower, channeling their energy into the bulb instead.

If you aren't growing your own, fennel is widely available at most grocery stores year-round or at farmers market when in season. Fennel is hardy enough to be prepped in advance, so feel free to chop it into pieces, removing the tough core in the bottom center of the bulb. If saving the fronds, wrap them in damp paper towel as you would fresh herbs. Will be used in accordance with our user agreement and privacy policy. All rights reserved.

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