Harvest herb fennel through late spring and early autumn.
Start collecting herb fennel leaves in late spring. Then, harvest any fennel stalks about 5-7 months after you first planted them. Since fennel is an annual plant, it doesn’t last all year.
Clip off herb fennel fronds in small pieces.
Cut off the fronds, not the stem. The fronds are thin, feathery strands attached to the stem, similar to a dill plant. Snip off these fronds in ⁄2 in (1.3 cm) pieces, leaving the rest of the plant intact. Experts don’t specifically recommend refrigerating your fennel fronds. Instead, just cut off as much as you need. These fronds add an elegant touch to your salads. Some chefs even like to add fennel fronds to their cooking water when they prepare rice and beans.
Cut off fennel stalks right before they flower.
Fennel stalks are ready to harvest about 5-7 months after seeding. Harvest these stalks with a pair of scissors or hand pruners, or a sharp knife. Fennel stalks are a tasty addition to fish dishes. You can also add your stalks to some homemade chicken stock.
Refrigerate the fennel stalks for 3-4 days.
Compared to other herbs, fennel stalks don’t stay fresh long. For short-term storage, place the stalks in a loose plastic bag. Try to use them within 4 days, so the fennel tastes as fresh as possible.
Freeze herb fennel fronds and stalks.
A freezer-safe bag works well for long-term storage. Rinse off the herb fennel fronds and stalks with cool water, and then slide them into a freezer-safe bag. Since there’s no official freezer recommendation for this plant, play it safe and freeze your fennel for 4-6 months. Herb fennel is pretty similar to dill, and the freezer recommendation for dill is 4-6 months. Some people like to freeze their herbs in oil-filled ice cube trays. However, this freezing method doesn’t work well with soft, frond-like herbs.
Dry fennel stalks in the oven.
Dried fennel stalks are good for up to 3 months. Set your oven to 200 °F (93 °C) and place your fennel stalks on a cooking tray. Bake the stalks for 3 hours; then, switch off the oven and let the fennel dry out overnight. Once the stalks are dry, slip them into a sealed plastic bag. If you have a little more time on your hands, tie your fennel stalks in bunches and leave them to air-dry in a dry, cool area for about 1-2 weeks.
Snip off the flower clusters from herb fennel to harvest the seed.
Wait until your fennel umbels turn brown. Then, cut the entire cluster off your fennel plant. The seeds form inside the flower heads, which is how you’ll harvest them. If you wait too long, the seeds might shatter, and you won’t be able to collect them.
Hang up the fennel clusters for a few weeks to collect the seeds.
Secure a paper bag along the bottom of the clusters. Leave the fennel umbels hanging for a few days or weeks, or until you’ve collected a good amount of seeds. Move your seeds to an airtight container and keep them in a cool, dark place, where they’ll stay fresh for up to 2 years.
Collect Florence fennel in late summer and early autumn.
Fennel bulbs are fully-grown after about 14 weeks. Harvest the bulb just before the plant starts flowering, when it’s tennis ball-sized.
Harvest fennel bulb with a pair of hand pruners.
Snip right below the bulb’s base, but leave the root in the soil. Then, remove the entire plant from the soil. Sometimes, after you’ve harvested the bulb, small shoots will continue growing from the root, which you can collect later on.
Refrigerate your bulb fennel for up to 10 days.
Store your Florence fennel in a plastic bag. Don’t wash or rinse it; instead, leave it in the refrigerator until you’re ready to use the bulb. Generally, bulb fennel stays fresh for at least a week.
Freeze Florence fennel bulbs for 10-12 months.
Wash and blanche your fennel bulb before freezing it. To blanche the bulb, boil it for 3 minutes, and then soak it in cold water for a few minutes. Drain away any extra water, and slip it into a freezer-safe bag. If your fennel looks discolored or feels soft after being in the freezer, throw it out.
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