How (and When) to Harvest and Preserve Fennel: A Step-By-Step Guide

Co-authored by Markeicha Dulaney and Janice Tieperman

Last Updated: January 2, 2024 References

Few herbs and vegetables are as versatile as fennel. Believe it or not, there are actually two varieties of this plant: herb fennel and Florence (bulb) fennel. Herb fennel looks pretty similar to dill, and produces delicious fronds, seeds, and stalks, while Florence fennel is more of a bulb-like vegetable. If you have either type in your garden, you’re in luck—we’ve outlined lots of handy tricks to help you make the most out of your crop this season.

1

Harvest herb fennel through late spring and early autumn.

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Then, harvest any fennel stalks about 5-7 months after you first planted them.^{[1]
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Research source} Since fennel is an annual plant, it doesn’t last all year.^{[2]
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2

Clip off herb fennel fronds in small pieces.

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Cut off the fronds, not the stem. The fronds are thin, feathery strands attached to the stem, similar to a dill plant. Snip off these fronds in ¹⁄₂ in (1.3 cm) pieces, leaving the rest of the plant intact.^{[3]
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- Experts don’t specifically recommend refrigerating your fennel fronds. Instead, just cut off as much as you need.^{[4]
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- These fronds add an elegant touch to your salads. Some chefs even like to add fennel fronds to their cooking water when they prepare rice and beans.^{[5]
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3

Cut off fennel stalks right before they flower.

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Fennel stalks are ready to harvest about 5-7 months after seeding.^{[6]
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Research source} Harvest these stalks with a pair of scissors or hand pruners, or a sharp knife.^{[7]
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- Fennel stalks are a tasty addition to fish dishes. You can also add your stalks to some homemade chicken stock.^{[8]
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4

Refrigerate the fennel stalks for 3-4 days.

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For short-term storage, place the stalks in a loose plastic bag. Try to use them within 4 days, so the fennel tastes as fresh as possible.^{[9]
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5

Freeze herb fennel fronds and stalks.

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A freezer-safe bag works well for long-term storage. Rinse off the herb fennel fronds and stalks with cool water, and then slide them into a freezer-safe bag.^{[10]
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Research source} Since there’s no official freezer recommendation for this plant, play it safe and freeze your fennel for 4-6 months.^{[11]
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- Herb fennel is pretty similar to dill, and the freezer recommendation for dill is 4-6 months.
- Some people like to freeze their herbs in oil-filled ice cube trays. However, this freezing method doesn’t work well with soft, frond-like herbs.^{[12]
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6

Dry fennel stalks in the oven.

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Dried fennel stalks are good for up to 3 months. Set your oven to 200 °F (93 °C) and place your fennel stalks on a cooking tray. Bake the stalks for 3 hours; then, switch off the oven and let the fennel dry out overnight. Once the stalks are dry, slip them into a sealed plastic bag.^{[13]
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- If you have a little more time on your hands, tie your fennel stalks in bunches and leave them to air-dry in a dry, cool area for about 1-2 weeks.

7

Snip off the flower clusters from herb fennel to harvest the seed.

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Wait until your fennel umbels turn brown. Then, cut the entire cluster off your fennel plant. The seeds form inside the flower heads, which is how you’ll harvest them.^{[14]
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- If you wait too long, the seeds might shatter, and you won’t be able to collect them.

8

Hang up the fennel clusters for a few weeks to collect the seeds.

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Leave the fennel umbels hanging for a few days or weeks, or until you’ve collected a good amount of seeds.^{[15]
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Research source} Move your seeds to an airtight container and keep them in a cool, dark place, where they’ll stay fresh for up to 2 years.^{[16]
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9

Collect Florence fennel in late summer and early autumn.

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^{[17]
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Research source} Harvest the bulb just before the plant starts flowering, when it’s tennis ball-sized.^{[18]
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10

Harvest fennel bulb with a pair of hand pruners.

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Then, remove the entire plant from the soil. Sometimes, after you’ve harvested the bulb, small shoots will continue growing from the root, which you can collect later on.^{[19]
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11

Refrigerate your bulb fennel for up to 10 days.

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Don’t wash or rinse it; instead, leave it in the refrigerator until you’re ready to use the bulb. Generally, bulb fennel stays fresh for at least a week.^{[20]
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12

Freeze Florence fennel bulbs for 10-12 months.

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Wash and blanche your fennel bulb before freezing it. To blanche the bulb, boil it for 3 minutes, and then soak it in cold water for a few minutes. Drain away any extra water, and slip it into a freezer-safe bag.^{[21]
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- If your fennel looks discolored or feels soft after being in the freezer, throw it out.

Expert Q&A

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How do I prepare fennel before cooking?

Markeicha Dulaney
Personal Chef
Chef Markeicha Dulaney is a Personal Chef and Founder of Sweet Monáe Personal Chef Services in 2015 in South Florida. She has over 22 years of experience in the kitchen and provides customizable menus to meet the dietary needs, taste preferences, style, and budget of each client. She also specializes in weekly in-home chef services, all-inclusive pro-chef services, boutique catering, and pantry organizing services. She was featured in The Knot's "Table for Two" YouTube episodes and has also been featured in Real Simple Magazine article on "What routines save you the most time.” Chef Markeicha Dulaney graduated with an Associate's Degree from the Pennsylvania Culinary Institute of Culinary Arts and is a longtime member of the USPCA (United States Personal Chef Association).

Markeicha Dulaney

Personal Chef

Expert Answer

The optimal approach is to soak it in water with a splash of lemon juice after cutting, especially if you don't plan to cook it immediately. This helps prevent oxidation. Simply store it in this mixture until you're ready to cook. When the time comes, drain off the water and lemon juice. This method is particularly beneficial for salads, maintaining the fennel's crispness, especially if refrigerated for a short period.

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