top of page
Search

Don’t Waste Your Fennel: Smart Storage Tips That Are Too Good to Miss

Fresh fennel from your ForestFoods veg box – let’s make it last and shine in your meals!
Fresh fennel from your ForestFoods veg box – let’s make it last and shine in your meals!

Getting the Most Out of Your Fennel


There’s something wonderful about discovering a fresh fennel bulb tucked into your ForestFoods veg box. But for many home cooks, fennel also raises big questions: How do I store it? What can I actually do with it?

With a few practical tips, fennel becomes not only approachable, but one of the most exciting vegetables in your kitchen. In this post, we’ll guide you on how to store it smartly and use every part creatively, all while honouring our low-waste, nutrient-conscious approach to food.


ree


Storing Fennel the Smart Way


Proper storage is key to making fennel last and taste its best. It also helps preserve its powerful nutritional profile.

🔍 “The moment produce is harvested, it begins to lose nutrients. The trick is to store it in a way that slows down nutrient loss and preserves its antioxidant power.” — Jo Robinson, Eating on the Wild Side

Robinson’s research on post-harvest storage shows that what you do after you bring vegetables home matters just as much as how they were grown. Here's how to make your fennel last longer—and keep its goodness intact.


🥬 Step-by-Step Fennel Storage Guide

  1. Separate on Arrival Cut off the stalks and fronds from the bulb. This helps slow down wilting and moisture loss.

  2. Wrap the Bulb Wrap the fennel bulb in a slightly damp cloth or reusable beeswax wrap. Store it in your crisper drawer—this keeps it crisp for 5–7 days.

  3. Jar the Fronds Like fresh herbs, fennel fronds store best upright in a jar of water, loosely covered in the fridge. They’ll stay green and fragrant for up to a week.

  4. Freeze the Stalks While not ideal raw, the stalks are fantastic for broths. Cut into chunks and freeze for future soups or stews.

💡 Jo Robinson notes that vegetables like fennel continue "breathing" after harvest, which can accelerate nutrient loss. Storing them correctly slows that process and retains more of their health-giving compounds.



Fennel’s Full Potential in Your Kitchen


Beyond storing it right, fennel rewards you with a surprising range of uses. Its flavour—a subtle blend of anise, earthiness, and crunch—can elevate both raw and cooked dishes.


🍊 What to Do With Each Part

The Bulb

  • Slice it thinly and serve raw in citrus salads for a refreshing crunch.

  • Roast it in olive oil until caramelised—great alongside root vegetables or tossed with grains.

The Fronds

  • Use like a soft herb: scatter over soups or grilled vegetables.

  • Blend into pesto with lemon, garlic, and sunflower seeds.

  • Steep with ginger and honey for a calming herbal tea.

The Stalks

  • Toss into stocks and simmered dishes to infuse an aromatic base.

  • Combine with celery and carrots to enhance homemade broth.

Each part of the fennel has something to offer. Nothing should go to waste.



No Part Left Behind


Fennel is a perfect example of the kitchen philosophy: eat the whole plant, waste nothing, and make every ingredient count.

As Jo Robinson reminds us, “eating on the wild side” doesn’t mean foraging in the forest. It means making conscious choices, from how we store vegetables to how we honour every edible part. With a little intention, fennel can go from unfamiliar to unforgettable.



📚 References 





 
 
 

Comments

bottom of page