With the crunchy texture of celery and the sweet flavour of licorice, fennel is popular in soups, sautéed or enjoyed as a hors-d'oeuvres!

How do we make sure we provide top quality fennel?

We only supply fennel if the bulb is firm and free from splitting, bruising or spotting. We also make sure there are no flowers on the stalks, which is a sign that the fennel is overly mature. The colour must also be right: the bulb must be a crisp white colour, and the stalks must be a healthy green colour. Fresh fennel also usually has a subtle aroma of licorice or anise, so we take a deep breath and enjoy. Finally, we make sure the bulb is dense and compact; this ensures that the leaves inside the fennel are fresh, and not dry or woody.

Where do we source our fennel from?

We source fennel from a few key suppliers around Werribee - with its cool climate and well-drained soil, Werribee has an ideal growing environment for fennel. When it's available, we try to source the 'Florence fennel' variety; it has a sweeter taste and larger bulb.

What is the best way to keep fennel?

Although it has the same texture as celery, fennel is more delicate and tends to dry out quicker. Fennel's shelf life can be extended by storing it in an airtight plastic bag in the refrigerator (storage optimal conditions are at 0°C and 90%-100%relative humidity). Sprinkle it with water to keep it fresh. You're best to eat fennel quickly – it loses its flavour rapidly with age.

Fennel nutritional information

Fennel shares many of the same nutrients as its close relatives parsley, carrots, dill and coriander. It is a great source of vitamin C (the body's primary water-soluble antioxidant), dietary fibre, potassium, manganese and folate. It is also a good source of phosphorous, calcium, magnesium, iron and flavonoids (including rutin, quercitin, and various kaempferol glycosides). Fennel can be eaten to aid digestion and relieve constipation. It has also been linked to reducing the toxic effects of alcohol in the body.

Serving tips and suggestions

Try to get the most out of your fennel – the base can be used as a licorice-tasting snack, the stalk can be used in a soup, and the leaves can be used as herb seasoning.