Frieda's Specialty Produce - Fennel

Overview

What is a Fennel?

  • This aromatic vegetable with its pale green, celery-like stems and feathery foliage, has a bulbous base and is entirely edible. Fennel is sweet and mild, and should not be confused with the licorice-flavored sweet anise.
  • Also available in organic, and baby size.

How to Eat

  • Chop stems and bulb and sauté, steam, braise, or add to soups. Enjoy raw in salads, with fresh vegetables or dips. The greenery can be snipped and used as garnish.

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Health Benefits

  • Good source of fiber, rich in vitamin C, and provides potassium. Fennel is also said to help with indigestion.

How to Choose

  • Choose fairly large bulbs with shiny sheath.

How to Store

  • Refrigerate up to 4 days.

When are they in season?

  • Year-round

Where are they grown?

  • Product of U.S.A.

Recipes

Purple Sweet Potato and Fennel Flatbread

Purple Sweet Potato and Fennel Flatbread Ingredients 1 small Stokes Purple® sweet potato, peeled and halved crosswise 1 small fennel, trimmed, reserving some fronds for garnish, halved lengthwise 1 large shallot, peeled and halved crosswise 1 tablespoon olive oil, plus … Continue reading

Blood Orange, Fennel, and Arugula Salad

Blood Orange, Fennel, and Arugula Salad A simple and elegant salad that is truly a crowd pleaser. Add some roasted chicken breast to make a filling, main-course salad. Ingredients 1 large or 2 medium fennel bulbs 1 shallot, peeled 2 … Continue reading

Butter Babies™ & Fennel Potato Salad with Dill

Butter Babies™ & Fennel Potato Salad with Dill ingredients 1 1/2 pounds Butter Babies™ potatoes, halved lengthwise 2 1/2 to 3 teaspoons kosher salt 1 tablespoon Dijon mustard 2 tablespoons mayonnaise 3/4 cup (5.3-ounce single serving container) plain Greek yogurt … Continue reading

Braised Fennel and Carrots

Braised Fennel and Carrots Ingredients: 2 pounds (2 large bulbs) Fennel 1 ½ cups whole peeled Baby Carrots 2 cups vegetable or chicken broth 1 cup sliced brown or sweet onion 1 clove garlic, minced 1 bay leaf 1/2 teaspoon … Continue reading

Braised Fennel with Shallots & Mushrooms

Braised Fennel with Shallots & Mushrooms Ingredients: 1 bulb Fennel, scrubbed Chicken broth or water 2 tablespoons olive oil 3 packages Dried Shiitake Mushrooms, rehydrated according to package instructions 2 Shallots, peeled and sliced 1 clove garlic, minced Salt and … Continue reading

Braised Fennel with Pancetta

Braised Fennel with Pancetta Ingredients: 1 bulb Fennel 1 cup chicken broth or water 2 strips pancetta* or bacon, diced 1/4 cup onion, chopped 1 clove garlic, minced Salt and pepper to taste 1 3-ounce package Frieda’s Pine Nuts, chopped … Continue reading

Oven-Steamed Salmon with Meyer Lemon and Shaved Fennel

Oven-Steamed Salmon with Meyer Lemon and Shaved Fennel Ingredients 2 pounds fresh salmon (about 2 fillets) 4 to 5 Meyer lemons 2 tablespoons unsalted butter 1 fennel bulb Kosher salt and fresh ground pepper Aluminum foil or parchment paper Steps … Continue reading