Fennel is not only one of the most delicious and versatile vegetables we grow at Tumbleweed Farm but hot damn, the whole plant is edible! Stems are great added to stock, fronds are a tasty garnish to soups and salads, and the bulb is extremely flavorful when consumed raw or cooked. Thinly sliced fennel drizzled with olive oil, lemon juice and sea salt is one of our favorite summertime salads. With a slight anise flavor (but not overpoweringly so) raw fennel is a great ingredient to add to salads, slaws, or even dips. However, for an extremely sweet and almost caramel-like flavor, you can roast the fennel until it’s natural sugars are released. Some folks claim to be a fennel haters (and if that’s you I don’t want to argue with your taste buds!) But I would like to challenge you to try some of the recipes listed below. You may surprise yourself!


Spring, Fall, Summer, Winter, Fennel

Cooking Options

Raw, Roasted, Sautéd, Grilled

Storage Best Practice

Plastic bag in the fridge for 3-6 weeks

All Fennel Recipes