How to Store Fennel in the Fridge or Freezer

You can find fennel at grocery stores or farmers’ markets when they’re in season in late winter. Look for these characteristics when shopping for fresh fennel:

• Look for white bulbs. Choose large white bulbs of fennel with no discoloration or spots. Any discoloration is a sign that the fennel has started to turn.
• Avoid wilted fronds. Good fennel bulbs will have long, green fennel stalks with bright green feathery fronds. Wilted fronds indicate that the fennel is not at its freshest. Sometimes, produce managers at grocery stores will trim the stalks and leaves when they begin to wilt, so avoid buying pre-trimmed fennel.
• Check the aroma. Before purchasing fennel bulbs, make sure the plant has the right aroma. Fresh fennel will have a smell similar to anise or licorice.

Separate fresh fennel into its edible parts (bulbs, stalks, fronds, and seeds) and store them separately to prolong the shelf life. Here is an overview of storing fennel bulbs, stalks, fronds, and seeds.

• Store bulbs in the refrigerator. Store fresh fennel bulbs in the fridge to keep them fresh for seven to ten days. Cut the fennel stalks off the bulb and store them in a plastic bag or an airtight container.
• Store stalks and fronds in water. Store cut fennel stalks in a jar of water on the kitchen counter or in the fridge for a couple of days. Alternatively, store them in a plastic bag or airtight container for seven to ten days.
• Store seeds in the pantry. Keep fennel seeds in a glass jar in your pantry or cupboard. Add them to stews, Italian sausages, or baked goods to give them an anise flavor. You can use the seeds for up to four years.

Fennel will keep fresh in your freezer for up to six months when stored properly. Follow these simple instructions for freezing your fennel bulbs and stalks.

• Cut and freeze the fronds. Trim the fennel frond stalks off the bulb and cut them into one-inch pieces. Place the cut stalks into an ice cube tray, fill each well with water or olive oil, then place the tray in the freezer. Thaw the fronds to use as a garnish.
• Blanch the bulbs. Using a sharp knife, cut the base of the fresh fennel off the bulb and slice the bulb into quarters. (If there are any dark spots on the fennel, peel away the outer layer and discard.) Place the sliced fennel pieces in a pot of boiling water for one minute to blanch them. Remove the quarters from the water and immediately put them into a bowl of cold water to cool.
• Wrap and store in the freezer. Wrap the fennel bulb pieces in plastic wrap or a freezer bag and place them in the freezer. Fennel will keep in the freezer for up to six months.

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