Fennel

About this crop

Fennel is a striking, aromatic plant composed of a pale green, layered bulb, celery-like stalks, and feathery, dill-like fronds. Every part of the plant is edible and heavily perfumed with the sweet, distinct scent of anise or licorice. When eaten raw, the bulb is incredibly crisp and refreshing; when roasted or braised, it softens into a meltingly tender, sweet, and savory vegetable.

Traditional uses

In Italian and Mediterranean traditions, fennel (finocchio) is celebrated in all its forms. The crisp bulb is sliced paper-thin for refreshing winter salads, often paired with blood oranges and olives. It is also quartered and roasted under chicken or fish, where its licorice flavor mellows into a deep, caramelized sweetness. The seeds, harvested from the mature plant, are the defining spice in Italian sausage.

While the Mediterranean focuses on the bulb, South Asian and Middle Eastern traditions revere the seeds. In India, fennel seeds (saunf) are chewed after meals, and they are a crucial component of complex spice blends. In Ethiopian cuisine, fennel is often woven into the intricate layers of berbere spice.

This anise-scented plant bridges the Italian markets of Providence with the Indian and Middle Eastern kitchens across the state. Whether it is a roasted bulb on a Sunday dinner table or a pinch of seeds tempering a rich curry, fennel offers a universal, sweet-savory aroma that delights the senses.

How to prepare

To prepare a fennel bulb, cut off the stalks and fronds (reserve the fronds for garnishing or the stalks for making broth). Cut a thin slice off the tough bottom root. Stand the bulb upright and slice it in half from top to bottom. You can then cut out the solid, triangular core from each half, though it is edible if sliced thinly.

For a refreshing raw salad, use a mandoline or a very sharp knife to slice the halved bulb as thinly as possible. Toss the shavings with olive oil, lemon juice, salt, and perhaps some shaved parmesan or citrus segments. The texture will be incredibly crisp and bright.

To roast fennel, cut the cored bulb into thick wedges. Toss them with olive oil, salt, and pepper, and roast in a hot oven until the edges are deeply caramelized and the center is tender. The intense anise flavor will mellow into a rich, savory sweetness.