Here’s how to cut fennel. Hone your fennel cutting skills with these step by step instructions for prepping, cutting wisps, wedges and sections, and dicing fennel.
What is the best way to cut a fennel bulb? We eat and cut a lot of fennel around here! After many years of preparing it, here’s my well honed advice on how to cut fennel.
How to Cut Fennel
Before cutting into a fresh bulb of fennel, its good to know what your goals are. The first step is to assess what kind of fennel you have. If it’s fennel season (the colder months) and you’re fennel is beautifully fresh, you can start by saving the fennel fronds.
All the parts are edible, however the core is tough and the stalks are pretty fibrous. You may want to remove the hard cores if planning to serve the fennel raw. And the tough stringy stalks? They are often discarded or can be put to another use like flavoring broth.
The outer layer, despite what the majority may tell you, doesn’t need to be automatically thrown away. Sometimes you can save a big part of it, especially if it has a nice thick skin. Other times, it may be unsalvageable (out of season, thin, damaged).
For ideas on how to use fennel, including what to do with fennel fronds… check out A Taste for Fennel, the ultimate guide for getting to know fennel better.
Favorite Tools
Beyond a good cutting board, the knife I pull out most for slicing and chopping fennel is a good santoku. (Like my old Lamsonsharp in the photo, this economical Santoku from an age-old cutlery company in Spain, or a beautiful handmade Japanese Santoku.) I like it for its comfort of use, and for its wider blade, which is so helpful in scooping up chopped vegetables from the cutting board. A paring knife is also handy for cutting specific parts like the core.
Step-by-Step Instructions
Ingredients
- 1 fennel bulb, rinsed well
Instructions
Trim
Fronds: Reserve any feathery fronds that are in good shape to roughly chop and use as an herb or garnish.- Base and Stalk: Trim a thin layer off the base, usually less than 1/4" (5mm).
- Then, cut each stalk off at an angle to cut as close to the bulb as possible.
- Outer layers: If your fennel is pretty bruised, you may want to remove the outer layer completely. Either way, check underneath the first layer and rinse away any dirt, if needed. Reserve (or eat) any baby fennel bulbs attached to the base. To claim the outer layer: cut about an inch (2.5cm) off the thin wispy edges. Then with a vegetable peeler or knife, trim any part of the outside layer that is needed.
Cut
- Halve: Cut the bulb in half lengthwise (from top to base).
- Core: Stand each half on the cutting board, and while holding on to the top, cut in the direction of the cutting board a v-shaped wedge out of the tough core.
To Make Wisps
- Set the halves face down: Thinly slice each half lengthwise (top to bottom) by hand, or with a mandolin. (Good in salads.)
To Make Wedges
- Cut each half in half again lengthwise (top to bottom), then in half again into wedges. (Great simply served on a plate.)
To Make Thick Sections
- Cut each half lengthwise (top to bottom) into 3 or 4 sections, around 3/4" (2cm) thick. (Great for caramelized fennel.)
To Dice
- Cut each half lengthwise (top to bottom) (if you cut horizontally across the grain, they tend to fall apart) into about 6mm slices, leaving a little uncut at the stalk end in order to keep the bulb together while you dice.
- Rotate 90°, hold on to the uncut end, and dice.
Nutrition Info: Click to Expand
More on Fennel
- A Taste for Fennel – The ultimate guide to fennel, including different ways to use it.
- Caramelized Fennel – Besides enjoying raw fennel, caramelized fennel is hard to beat.
- Pumpkin Soup with Fennel – Fall’s friend.
Fennel Pairing Ideas
Fennel is the perfect side with seafood, whether cut up into wedges and served raw on a plate, in a salad, or caramelized (see link to caramelized fennel above). Serve it next time with one of these fish recipes.
