What Fennel Taste Like?

What fennel taste is like might surprise you.

Raw fennel has a crisp texture and a flavor that blends black licorice, mint, and subtle sweetness. When cooked, its sharp edge softens and becomes mellow and caramelized. Some describe the taste as a cross between celery and anise—but fennel is uniquely its own thing, with layers that shift depending on how it’s prepared.

I once asked a friend what fennel tasted like while we were eating a salad at a local restaurant. “Kind of like vanilla?” he said. Not quite right—but not totally wrong either. That moment sent me down a rabbit hole, and this post is the result: a complete guide to what fennel tastes like, how to use it, and why it deserves a place in your kitchen.

There you have it — the main reason for this post! This introduction to the fennel bulb answers important questions: "what is fennel?" "where does it come from," and how to use this versatile ingredient. I also share a recipe for simple roasted fennel to try at home

Jump to:

• Fennel Basics
• What Fennel Taste Is Like
• Cooking with Fennel
• Selecting and Storing Fennel
• How to Cut Fennel
• Helpful Notes
• 💬 Comments

Fennel Basics

Fennel is a Mediterranean vegetable from the carrot family, and you can eat the entire plant—bulb, stalks, and fronds. The bulb looks a bit like a flattened onion or oversized garlic clove and has crisp, pale layers. Its flavor is sweet, aromatic, and often described as licorice-forward, though it mellows when cooked.

Common in Italian and French cuisine, fennel works well with seafood, pork, citrus, and root vegetables. It can be eaten raw, roasted, grilled, or sautéed.

What Fennel Taste Is Like

Fennel has a distinct licorice flavor softened by subtle notes of mint, honey, and vanilla. Its crisp, refreshing crunch when raw gives way to a mellow, sweet richness when cooked. That transformation is one of fennel’s most interesting traits.

Preparation	Flavor Notes	Texture
Raw	Licorice, mint, slightly sweet	Crunchy, juicy
Roasted	Sweet, nutty, caramelized	Tender
Grilled	Smoky, mellow, lightly charred	Soft and crisp
Sautéed	Earthy, slightly bitter, more savory	Delicate

Fennel’s versatility means you can experiment to find the flavor you like best.

Cooking with Fennel

Fennel works in both sweet and savory applications:

• Raw in salads: Shave it thin with a mandoline and pair with citrus, vinaigrette, or parmesan.
• Roasted: Cut into wedges, drizzle with olive oil and sea salt, and bake at 400°F for 20 minutes until golden and tender.
• Grilled: Toss in olive oil and grill over high heat until lightly charred.
• Soups and stews: Add chopped fennel to broths or braises for an herbal lift.

Its flavor pairs especially well with:

• Pork, duck, chicken, or fish
• Carrots, celery, potatoes, and leeks
• Orange, lemon, or apple
• Garlic, thyme, dill, or parsley
• Fennel seeds (especially in sausage and baked goods)

Selecting and Storing Fennel

When buying fresh fennel, look for:

• Firm, unblemished bulbs that feel heavy for their size
• Bright white or pale green color
• Fresh, feathery green fronds (if attached)
• Stalks that are crisp, not limp or rubbery

To store it: Place the bulb (with or without fronds) in a loose produce bag or reusable wrap and store in the fridge’s crisper drawer. Use within 4–5 days for best flavor and texture.

How to Cut Fennel

Here’s how to prep fennel for cooking or salads:

1. Trim the stalks where they meet the bulb (save the fronds).
2. Slice off the root end.
3. Halve the bulb lengthwise.
4. Remove tough outer layers, if needed.
5. Slice thinly for salads or into wedges for roasting.

Want bite-size pieces? Quarter the bulb and then slice crosswise.

Helpful Notes

Is fennel the same as anise?

No. They share a licorice-like flavor, but fennel is a vegetable and anise is an herb used mostly for its seeds.

What’s a good fennel substitute?

Celery or celeriac can mimic the texture, but you’ll lose fennel’s signature sweetness.

Are fennel seeds related?

Yes—they come from the same plant. Fennel seeds are often used in sausage, tea, or baked goods. They’re sweet, aromatic, and a bit spicier than the bulb.