Crisp, lightly sweet, and gently anise-scented, fennel is a versatile spring staple. Thinly shaved, it brings clean crunch to salads (try a seafood pairing like broiled salmon and fennel salad); roasted or braised, it turns mellow and silky; in broths and soups it adds quiet depth; and as a bed for seafood it perfumes the whole dish.

Shop, Prep, and Store

Look for small to medium bulbs labeled fennel (finocchio). Choose firm, pale bulbs with bright fronds; avoid bruising or browning. If only large bulbs are available, peel away any tough outer layers and trim fibrous bases. Save the feathery fronds—they make a fresh, herbal sprinkle for finished dishes.

To prep: remove stalks, halve the bulb, and cut out the core if it’s woody. Slice paper-thin for raw uses, cut wedges for roasting or braising, or dice for soups and stocks. Store trimmed bulbs wrapped and refrigerated; fronds keep best separately.

Raw & Crisp (Salads and Slaws)

Shaved raw fennel is bright and refreshing—think of it as celery with sophistication. Soak slices briefly in ice water to sharpen the crunch, then dress with lemon, good olive oil, and salt. It plays well with citrus, herbs, and salty cheese.

For a composed plate, pair it with greens or artichokes as in a shaved artichoke and fennel salad, or keep it seafood-forward with that broiled salmon and fennel salad for clean, crisp contrast.

Roast, Braise, or Purée (Side Dishes)

Heat softens fennel’s edges and brings out sweetness. Roast wedges at high heat with olive oil and citrus until caramelized, or braise gently with stock for a tender side that suits roasted meats and fish.

Start simple with lemon-roasted fennel. For an elegant alternative to mashed potatoes, blend cooked fennel into a silky fennel and yogurt purée—great under seared fish or alongside roasted chicken.

Soups & Stocks (Quiet Depth)

Use diced fennel anywhere you’d reach for onion or leek to add a subtle licorice note to vegetable stock and light soups. Its sweetness balances peas, greens, and beans without overpowering other flavors.

For a delicate bowl that shows fennel’s gentler side, try the green pea, lettuce & fennel soup—springy, light, and easy on weeknights.

Seafood Partner (Grill, Roast, or Steam)

Fennel loves the ocean. Layer slices beneath fillets to gently perfume fish as it bakes, or tuck fronds into parchment packets for aromatic steam cooking. Its flavor also complements shellfish in quick, brothy dishes.

For a minimal-effort main, bake fish over fennel as in fennel snapper in parchment; the vegetables soften into a built-in side while the fish stays moist.