Fennel greens can be pinched off throughout the season as needed. Just cut off with scissors ensuring that you are not removing more than 1/3 or the plant’s foliage.
The fennel bulb is what fennel is the part typically harvested. The bulb is the swollen part of the fennel stalks when the stalks all come together right above where they meet the roots. Harvest when the bulb is about 5 inches across and 3 inches wide by cutting right above the roots and below the bulb with scissors, shears, or a knife.
Fennel pollen and seeds can also be harvested and used in the kitchen, but it means sacrificing the bulb. To harvest fennel pollen, allow the plant to bolt (flower). Once the flowers appear and open, cut them off and place them in a paper bag - leave the bag in a warm, dry place for about a week. When the flowers a dry and crisp, give the bag a good shake, remove the now empty stems and store the pollen/petals in a glass jar. To harvest fennel seeds, wait for the flowers to bloom and go to seed, then collect the flower heads and follow the same instructions as above.
End of the harvest:
Once a fennel bulb has been harvested it will not grow back. If left in the ground too long, fennel will bolt (flower) turning the bulb and greens tough and bitter. If your fennel bolts, see above for how to harvest the pollen or seeds.
Storage and handling:
Store the stalks and bulb separately. Cut stalks an inch or two above the bulb.
Store stalks in a plastic bag or tupperware. If they are particularly leafy, add a paper towel or cloth to the bag to soak up excess moisture. Stalks and fronds will keep for about a week.
Store the bulb in a plastic bag or tupperware, or stand upright in a shallow dish of water. Bulb will keep for up to two weeks.
Store pollen/seeds in a glass jar out of direct sunlight. These will keep for 6 months - a year.
Recipe ideas:
Enjoy the licorice flavor of fennel sliced thin into salads or, for a more subdued flavor, try roasting it.
Stalks can be used much like celery while fronds can be used just like any other herb.
Fennel pollen can be added to rubs or spice mixes to coat chicken or fish or sprinkle it on top to finish a dish.
Fennel seeds are commonly used in Indian cooking and may be found in soups, sauces, sausages, spice blends, or even cookies!