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bulb of fennel next to a knife

How to Cut Fennel

Makes 1
Prep Time 8 minutes
Cook Time 0 minutes
Total Time 8 minutes
  • 1 fennel bulb, rinsed well

KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)

Trim

  • Fronds: Reserve any feathery fronds that are in good shape to roughly chop and use as an herb or garnish.
    Holding fennel fronds in one hand and a fennel bulb in the other
  • Base and Stalk: Trim a thin layer off the base, usually less than 1/4" (5mm).
    Cutting the base of a fennel bulb on a wooden cutting board
  • Then, cut each stalk off at an angle to cut as close to the bulb as possible.
    Cutting the stalk of a fennel bulb on a wooden cutting board
  • 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.
    Cutting the edges of a fennel bulb with a paring knife

Cut

  • Halve: Cut the bulb in half lengthwise (from top to base).
    Cutting a fennel bulb in half on a wooden cutting board
  • 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.
    Cutting the core of a fennel bulb with a paring knife on a cutting board

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.)
    Thinly slicing a fennel bulb into wisps on a wood cutting board

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.)
    Cutting wedges of a fennel bulb on a wooden cutting board

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.)
    Cutting a fennel bulb into sections on a wooden cutting board

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.
    Slicing a fennel bulb almost to the stalk in preparation to dice
  • Rotate 90°, hold on to the uncut end, and dice.
    Dicing a fennel bulb on a wooden cutting board

Nutrition Information

Serving: 1bulb | Calories: 73kcal (4%) | Carbohydrates: 17g (6%) | Protein: 3g (6%) | Fat: 0.5g (1%) | Saturated Fat: 0.2g (1%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 122mg (5%) | Potassium: 969mg (28%) | Fiber: 7g (29%) | Sugar: 9g (10%) | Vitamin A: 314IU (6%) | Vitamin B2 (Riboflavin): 0.1mg (6%) | Vitamin B3 (Niacin): 2mg (10%) | Vitamin C: 28mg (34%) | Vitamin E: 1mg (7%) | Vitamin K: 147µg (140%) | Calcium: 115mg (12%) | Folate (Vitamin B9): 63µg (16%) | Iron: 2mg (11%) | Magnesium: 40mg (10%) | Selenium: 2µg (3%) | Zinc: 0.5mg (3%)
Please keep in mind that nutritional info is an estimate and varies according to ingredients used.