Fennel

Also indexed as: Finicchio, Sweete Anise

Preparation, uses, and tips

Wash the bulb and the greens just before using. Fennel can be cooked or eaten raw. Slice the bulb and braise slices in olive oil and broth, or use the greens as a garnish, like dill.

Buying and storing tips

Fennel can be found in the fruits and vegetables section of most health food stores, specialty markets, and supermarkets. Look for smallish bulbs and avoid those that are browning or cracked. The greens should be bright and fresh-looking. Cut off the greens and store the bulbs in a paper bag in the refrigerator for up to two days. Store the greens refrigerated and wrapped in plastic.

Varieties

Florence fennel, also called finocchio, has a broad, white, bulbous base and is sometimes called sweet anise. Common fennel is the variety that yields fennel seeds.

Nutrition Highlights

Fennel (raw, bulb), 1 cup (200g)
Calories: 27
Protein: 1.08g
Carbohydrate: 6.3g
Total Fat: 0.17g
Fiber: 2.7g
*Good source of: Potassium (360mg), and Vitamin C (10mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.