• Organic Fennel

Organic Fennel (Anise)

Have you ever cooked with Fennel? Fennel, aka Anise, has the texture of celery without the stringiness and a natural “mild black licorice flavor” that softens and sweetens during cooking. Most people eat the white bulb part, but the entire plant is edible.

How do you use Fennel? Shaved Fennel bulb can be used raw in salads for a delicious fresh-crunch. Fennel can be a juicing recipe substitution for Celery or Cucumbers and pairs well with Mint and Lime. Roasting sliced or wedged Fennel brings out a rich sweetness. And sautéing Fennel brings out luxurious caramelization. Organic Fennel is great for juicing too! Like Celery, it provides lots of liquid volume that is loaded phyto-nutrients without many calories to juice blends. It can be substituted for Celery in most juicer recipes and adds a hint of licorice flavor.

Recipes? Check out this beautiful collection of Fennel recipes.

Like Celery, Fennel provides lots of liquid volume that is loaded phyto-nutrients without many calories to juice blends. It can be substituted for Celery in most juicer recipes and adds a hint of licorice flavor.

Fennel Tips

  • Select Fennel that has a clean, firm, white bulb and healthy-looking green tops.
  • Store Fennel in the fridge crisper for up to 1-3 days, in a bag for 2-4 days.

How To Cut Fennel

  1. Chop off stems and green fronds
  2. Trim 1/8” off the bottom of the bulb
  3. Remove bruised or tough outer layer of the bulb
  4. Slice the bulb in half then carve out the fibrous heart at the bottom with two wedge slices.
  5. Then slice away like you’re cutting an onion! But don’t throw away all the soft, green fronds since they can be used as a fresh herb or garnish.

Our Own Fennel Recipes


Raw Fennel & Kale Autumn Salad