Varieties we grow and love:


As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.

Do not store with the tops. If you have fennel with the tops, cut them off just a few inches above the bulb. Store both tops and bottoms in plastic in cold part of fridge.

Culinary Info

– can be enjoyed in:

  • soups
  • salads
  • candied
  • porchetta

Tips for preparing: As with many vegetables that grow layers, dirt can collect between the layers. I don’t seem to have much issue, but if you are concerned, slice thinly and then rinse and spin dry in salad spinner. The green tops (if you should have them) are not can cut off the little ferny side leaves and use fresh, or you can toss the stalks in soup of the roasting pan to season the rest of your meal…discarding the fennel stalks after.


Also check out these great recipes: