How to Cut Fennel [Helpful Guide]

Taking time to learn how to cut fennel will help you to make delicious meals that your family will love. You can use it to make a salad, roast it, or add it to your pasta.


Adding fennel to your cooking can add a unique flavor to many dishes. It can be eaten raw, roasted, or sauteed. It can also be used as a garnish. It is a member of the Apiaceae family, which includes carrots and coriander. It is also a great source of nutrition.

The fennel bulb is usually available in CSA boxes or at farmers’ markets. It can be cooked in soups, pasta, and stir-fries. It is also a great vegetable for baked goods. It adds a crunchy texture to dishes when it is eaten raw.

Once you have peeled the fennel, you will need to cut it. You can cut the bulb into quarters or slices. You can also use a mandoline to slice the fennel into thin slices. You can chop the base of the fennel, too. You can eat the entire fennel, or you can store it in the refrigerator for up to five days.

To cut the fennel, stand the bulb on its flat end. With your non-dominant hand, fold it into the shape of a “cat’s paw.” Hold the bulb with your dominant hand and make a horizontal cut from top to bottom. The length of these cuts will determine the size of the dice. The fronds are also cut into small pieces.

The core of the fennel is harder than the outer layer. You can remove the core with a fork or a paring knife. The inner core is very dense and extends from the center of the bulb to the bottom. The outer layer can be discarded if it has blemishes.


Whether you’re looking to add some crunch to your next meal or just to add an interesting flavor to a salad, dicing fennel can be a quick and easy way to get that licorice taste. This vegetable has many uses and can be cooked in a variety of dishes. It’s a tasty addition to soups, stews, and sauces.

The process for dicing fennel is similar to dicing an onion. First, you’ll want to peel off the stalks. When you’re done, you’ll have a bulb. If you want, you can also remove the core. The core is a tough inner part of the bulb. This part can be removed with a fork or a paring knife.

After you’ve removed the stalks, you should place the fennel bulb on a flat, no-slip cutting board. Hold the top end of the bulb at your palm, and make a cut that is parallel to the wider side of the bulb. This will produce a rounded slice. You can keep the rounded pieces for a crunchy garnish, or you can slice them into thin strips.

Now, you’ll want to cut the fennel in half. You can do this by making a series of horizontal cuts, or you can do an orbital cut, which produces a rounded slice. The spacing of these cuts will determine the size of the dice you’ll end up with.

When preparing your fennel, you’ll want to use a sharp knife. This is especially important if you’re trying to julienne the fennel. The outer portion of the bulb will be a lot sturdier than the core. This makes it more likely to hold its shape.


Whether you’re making a fennel salad or a main course, you’ll find this star vegetable is delicious on its own, or when cooked. While it may be a bit fiddly to cook, it’s easy to turn it into a roasted delight in no time.

First, you’ll want to clean the fennel. This will involve removing the green shoots, fronds and buds. You can also cut it into wedges, leaving the core intact.

After rinsing it off, you’ll need to dry it off thoroughly. If the fennel bulb has been cut into wedges, you’ll want to place them on a rimmed baking sheet and drizzle them with olive oil. You should also sprinkle them with salt and pepper.

Next, you’ll want to put your fennel in the oven. You can use a cast iron pan, but you’ll need to cover the bottom of the pan with aluminum foil. This will help ensure that your fennel roasts. It’s also good to place lemon wedges around the fennel in your baking dish.

While it’s true that fennel’s anise flavor gets muted when it’s combined with other ingredients, the recipe still demonstrates the multiplication formula. After baking for 10 minutes, you’ll need to turn the fennel over with tongs. This will result in a beautiful, golden brown slice. You’ll want to make sure that it’s still crisp on the outside, and tender inside.

Adding it to a salad

Adding fennel to a salad is a fun way to add a little bit of crunch and freshness to any meal. It is easy to make and tastes great. You can add it to a variety of dishes, from a vegetable and feta salad to a grilled chicken salad.

To make a fennel salad, start by cutting the fennel bulb. You can slice it in half or quarters. Alternatively, you can shave it on a mandoline. This will give the dish a very thin slice. It is best to use a very sharp knife to cut the fennel.

Once you have sliced the fennel, you can toss it with olive oil and a few other ingredients for a tasty salad. You can also toss it with lemon juice, vinegar or mint.

If you want to add a bit of color to your salad, you can toss it with sliced pickled beets. You can also add fruit or nuts for some crunch. You can toss it with a warm lemon juice or a light dressing for a delicious and zingy salad. You can store it in the refrigerator for up to three days.

Once you’ve assembled your fennel salad, you can serve it in a large serving bowl or in a shallow platter. You can top it with toasted nuts or croutons. The croutons can easily burn, so it’s important to toss them with the dressing before serving. The croutons can also be topped with a bit of Parmesan cheese.

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