All About

Common Varieties
White or bronze.
What to Look For
Bright white bulbs, with short, tight, overlapping celery-like stalks with feathery leaves. Both stalks and leaves should be green (or green-bronze). Whether small or large, bulbs should be compact (not spreading) and firm with a fragrant aroma similar to anise or licorice.
Easy Storage & Preparation
Cut the feathery tops and stalks from the fennel bulbs before using. Trim away any yellowed or bruised outer leaves and then cut each bulb in half through the stem end and remove the core.
Best Uses
Fennel bulbs can be used raw or cooked in a variety of ways, including braised, grilled, roasted, sautéed or steamed. The flavor, similar to anise or licorice, becomes milder when cooked. Use the delicate leaves within a day or two in salads or as a garnish. The tougher stalks add delicious flavor to soups and stews. Best known as complement to fish and in Italian dishes featuring chicken, pasta, pork, risotto or beef.
Good Paired With
  • apple
  • butter
  • cheese, especially Parmesan
  • cream
  • fish and shellfish
  • lemon
  • lettuce
  • olives and olive oil
  • oranges
  • parsley
  • pork
  • vinaigrette
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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

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23595 Founders Drive, Ashburn, VA 20148

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