Fennel is a bit of a star in the vegetable world. It’s crisp like celery, tastes like mild black licorice, and has the most beautiful, feathery fronds that smell like spring. And the best part? You can head to a few farms in the Netherlands and pick it yourself, from June to October.

Picking Your Own Fennel – The Fun Part!

Grab a basket, call your friends, and get ready to get your hands a little dirty. When you arrive at the farm, look for fennel bulbs that are firm, white or pale green, and about the size of a tennis ball or a bit larger. Give the bulb a gentle squeeze – you want it solid, not spongy. Skip bulbs that are splitting or already sending up a flower stalk. Then, with a sharp knife, cut the bulb at the base, leaving the roots in the ground, and keep some of the green stalks attached. Don’t throw those stalks away! You can use them later.

Once You’re Home: What to Do With It?

Wrap the bulb in a damp paper towel and keep it in a perforated bag in the fridge; it stays good for 5–7 days, while the fronds wilt within 2–3 days. Rinse it just before use. Fennel is a three-in-one ingredient. You have the bulb (the crunchy white bit), the stalks (the long, pale green stems), and the fronds (the dill-like fluffy leaves).

  • The bulb can be eaten raw in salads (shave it really thin!) or roasted, grilled, or braised.
  • The stalks are great for adding a mild aniseed flavor to stocks or soups. Just toss them in.
  • The fronds make a beautiful garnish, or you can chop them up like dill for salads and dips.

Two Cooking Recipes (for the bulb)

1. Roasted Fennel with Parmesan

Preheat your oven to 200°C. Cut your fennel bulbs into quarters (remove the tough core if you want). Toss them in olive oil, salt, and pepper. Spread on a baking tray and roast for 20 minutes. Sprinkle with grated Parmesan cheese and roast for another 10 minutes until golden and crispy. It becomes buttery, sweet, and completely addictive. Serve as a side with roasted chicken or fish.

2. Fennel and Orange Salad

Using a mandoline or a sharp knife, slice one fennel bulb very thinly (wafer thin!). Toss with the segments of one orange, a handful of toasted walnuts, and some fresh parsley if you have it. For a dressing, whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon honey, and a pinch of salt. Pour over the salad and toss. It’s bright, crunchy, and refreshing – perfect for a light lunch.

One Herbal Tea Recipe (using the fronds and stalks)

Fennel Tea

After a big meal, take a handful of fennel fronds and a few pieces of fennel stalk. Rinse them well. Put them in a teapot and pour over 500 ml of just-boiled water. Let it steep for 7-10 minutes. Strain and pour into cups. If you like it sweet, add a tiny bit of honey. This tea has a delicate, sweet anise aroma. It’s the perfect way to end a lovely day of farming.