How do you store fennel?

You can store fennel in the fridge for 7 days or on the fruit rack for 2 days, wrapped in cling film.

Raw fennel can also be frozen. Blanch (= briefly heat) the fennel for 3 minutes before freezing. You can then store the vegetable in the freezer for up to 1 year.

Leftover cooked fennel? You can keep these leftovers in a storage container in the fridge for 2 days or in the freezer for 3 months.

How do you clean fennel?

Wash the fennel under the tap. Cut off the bottom and remove the stems and the leafy green. Save the fine fennel greens for garnishing, that way you don't have to throw anything away. Slice or dice the fennel.

Nice to know: heating softens the flavour.

Count on a large-sized fennel tuber (approx. 350 g). If you cook the vegetable, you will have about 250 grams left over. For a salad, use half a large-sized tuber per person.

How do I know if pre-cut fennel is no longer good?

The fennel is mouldy, has a sour smell or is limp. You can quickly recognise this by smelling, looking closely or tasting.

Storage times fennel

Raw
Refrigerator: 7 days
Fruit bowl: 2 days
Deep-freeze (blanch first): 1 year

Cooked
Refrigerator: 2 days
Frozen: 3 months

Preparation times fennel

Raw: 0 minutes
Finely chopped or shaved in salads. You taste the aniseed flavour best in raw fennel.

Grilling: 3 minutes per side
Cut the fennel into wedges, brush with oil and grill for about 3 minutes per side in the grill pan.

Braising: 12 minutes
Cut the fennel into wedges and simmer in water or stock for 12 min.

Cooking: 12 min.
Cut the fennel into slices or wedges and cook for about 12 min until tender.

Steaming: 10 minutes
Cut the fennel into wedges or slices and steam al dente in a steamer or basket in 10 min.

In the oven: 30 minutes
Cut the fennel into slices or segments and divide between a greased oven dish or a baking tray lined with baking paper. Drizzle with olive oil and roast for about 30 min in the oven at 200 degrees.