What Does Fennel Taste Like?

A fennel bulb is the base of the plant, at the bottom of the stalks. It may be white or light green and looks similar to celery. Fennels bulbs are usually eaten raw, although they may be cooked. The rest of the plant is edible (and tasty) as well.

No, fennel is not the same herb as anise. Anise is similar to licorice in taste and smell, while fennel has a more complex taste that some say is a mix of licorice and mint.

Both anise and fennel have seeds used for flavoring desserts and liquor.

Fennel takes like licorice but has notes of mint and vanilla, unlike anise.

Fennel has a sweet, slightly nutty flavor that works well with rich meats like duck or pork belly. It's a great addition to soups and broths because it's light enough not to overpower more delicate flavors like chicken stock or broth.

Fresh fennel is a versatile vegetable that can be eaten raw or cooked. The bulb, stalks, and fronds are all edible. The feathery fronds are great as an herb to add flavor to salads, soups, and fish dishes.

The stalk is similar to celery and can be used in soups and stews, while the bulb is usually braised or sautéed like cabbage.

Fennel tastes like licorice root or black jellybeans with notes of mint and honey.

This veggie has a crisp texture when raw, and the fennel's flavor changes with how it's cooked—it gets sweeter when roasted but more bitter when sautéed. Culinary experts often describe fennel as having a sweet licorice-like flavor.

The entire fennel plant is edible. Fennel has three different parts: the seeds and the bulb and it. It is what is known as a dual-purpose vegetable. The Feathery leaves or fronds are edible too and have a natural sweetness.

Fennel seeds are aromatic and slightly sweet, with a flavor similar to anise. The bulbs are crunchy and juicy, with a fresh, milder flavor.

Fennel has a unique flavor profile in its raw state. Its bright taste and fresh licorice flavor of uncooked fennel are in full first, but a different flavor comes out when the plant is cooked.

Fennel is a great vegetable for the home cook. Fennel is used in a variety of dishes, including salads and stir-fries.

It's great as a side dish or eaten raw. Fennel is also used to flavor baked goods, fish, and sausages.

To prepare the fennel, cut off the stalks (save them to use in soups or stocks) and then cut the white bulb in half. Before thinning, use a small paring knife to remove any tough outer layers or brown spots.

If you're serving your fennel raw, sprinkle with olive oil and lemon juice or vinaigrette dressing for added flavor.

Fennel does not have an exact substitute for its unique flavor, but you can use celery or celeriac (celery root) if you don't have any on hand.

You can also roast the fennel by tossing slices with olive oil and salt, then baking at 400°F and roast for 15-20 minutes or until tender.

Roasted fennel tastes great when paired with chicken, fish, pork chops, or other protein! Add some chopped garlic cloves for extra flavor if desired.

Cut off stalks along, then cut the bulb into wedges or strips for cooking. If you're not going to eat the fennel right away, store it in an airtight container in the refrigerator for three days.