Fennel is sweet and fresh, with a mild anise aroma. It has a crisp texture when raw and becomes silky and tender when cooked. Every part of the fennel is edible, including the stalks (in stocks) and fronds (as garnish), but the tough damaged outer layers are usually discarded.
Cutting techniques
| Cut | Thickness | Use for |
|---|---|---|
| Shaved | 1–2 mm | Salads |
| Julienne | 2–3 mm | Garnish, stir-fries |
| Sliced | 3–5 mm | Sautéing, pasta |
| Diced | 5–10 mm | Soups |
| Wedges | 2–4 cm | Roasting, braising |
Cooking techniques
| Method | Temperature | Time | Notes |
|---|---|---|---|
| Raw | — | — | Crisp and refreshing |
| Braise | Gentle simmer | 30–45 minutes | Soft, buttery texture |
| Steam | Simmering | 8–12 minutes | Retains freshness |
| Boil | Gentle boil | 8–10 minutes | Best for purées |
| Deep fry | Medium | 2–4 minutes | Thin slices |
| Sauté | Medium-high | 6–10 minutes | Light caramelisation |
| Grill | High | 5–8 minutes per side | Charred exterior |
| Roast | High | 20–30 minutes | Sweet, browned edges |
