Fennel seeds are the greenish-brown dried seeds from the perennial fennel plant. They are used as a spice in dishes like Italian sausage, soups, stews, sauces, curries and drinks. With a sweet and savory anise or licorice flavor, these seeds add a distinctive flavor to a wide variety of cuisines.
Selecting fennel seeds
Fennel seeds grow from the flowering fennel plant. The plant is grown as a perennial in milder climates and an annual in colder climates. You can harvest your own seeds when the flowers have dried and turned brown. If you don’t have space for an outdoor garden, you can also buy fennel seeds at most grocery stores.
When buying fennel from the store, there are a few things to look for. You will want to buy seeds that are stored in an airtight container. They should have a uniform brown and green coloring. Avoid seeds that are discolored or dull.
If you have access to a local spice store, you can purchase fennel there as well. This will give you a chance to smell the seeds before buying them. They should have a strong, sweet, herbal aroma.
The taste of fennel seeds
Fennel seeds have a strong, aromatic taste often compared to licorice or anise. They have notes of sweetness and a very mild bitterness. The taste is herbal and earthy but also refreshing. Use fennel seeds sparingly, as they can overwhelm the flavor of a dish.
“In the deep, dark Maine winter, I rely on herbs and seeds steeped in hot water to warm me inside and out. My favorite infusion includes a few fennel seeds, a cinnamon stick and a star anise. I love including fennel because of its slightly sweet licorice flavor, which works well with the spiciness of the cinnamon.”
— Jennifer Osborn, Kitchen Serf
Cleaning fennel seeds
You do not need to clean dried fennel seeds like you would with fresh herbs like basil or parsley. However, a visual inspection is always a good idea. Remove any debris or dirt from the fennel you have harvested.
Storage suggestions
To harvest your own seeds, allow your fennel flowers to dry and turn brown. You can then harvest the seed heads, which are clusters of the flower’s dried ends, and hang them upside down in a cool, dry place to dry. Once fully dried, rub the seeds heads together to collect the seeds and move them to an airtight container like a glass jar for storage.
Much like bay leaves, fennel seeds should be stored in a cool, dry place to last for a long time. Replace them when the flavor has started to fade and the seeds are brittle.
The most popular option for storing fennel seeds is in the container they came in. If you have picked and dried your own, be sure they are completely dry before storing and keep them in a cool, dry, dark place like a pantry.
If you have a large quantity of fennel seeds, they can also be frozen. Place them in ice cube trays and cover them with water. Place the tray back in the freezer. Seeds will last for up to a year, though their flavor will diminish over time.
Culinary uses for fennel seeds
Strongly flavored spices like fennel should be added at the beginning of the cooking process to impart their flavor. Before cooking the remainder of the dish, you can toast the spice or add it with aromatics like onion and garlic.
Fennel can be added to soups and stews, pasta sauces, gravies, curries, roasted, slow-cooked or braised meat dishes like roast pork. You can also add them to the filling for sausages.
“I use fennel seeds when making vegan sausage substitutes such as vegan tofu sausage. Crushed fennel seeds are the perfect seasoning and are a key ingredient that give that authentic sausage flavor. I crush the fennel seeds between wax paper to bring out the aromatic oils and intense fennel seed flavor.”
— Cindy, Veggie Fun Kitchen
Dried fennel seeds are used in many cuisines across the globe. Indian, Middle Eastern, North African, Italian, Mediterranean and Chinese recipes all call for the use of fennel seeds.
They can also be used in hot teas and cocktails. They impart a unique and delicious flavor.
“Fennel seeds are fun to use in cocktails. The seeds can be added to a simple syrup or muddled with fruits, giving drinks layers of subtle anise notes.”
— Susannah Brinkley Henry, Feast + West
Final thoughts
Fennel seeds grow on the perennial fennel plant. They are prized for their distinctive flavor that combines elements of sweetness, earthiness, and licorice.
You can purchase them year-round at grocery stores, markets and spice shops. Be sure to choose airtight containers that have greenish-brown seeds. Avoid seeds that are discolored and dull.
Store fennel seeds in a glass jar or other airtight container in a cool, dry, dark place like a pantry. You can also freeze them for later use.
Add fennel seeds to recipes like Italian sausage, soups, stews, curries, roasted, braised or slow-cooked meats and sauces. You can toast them or add them alongside the aromatics in a dish to impart the most flavor. If you are curious about the ways fennel can enhance your cooking, pick up a jar at the grocery store this week and explore its complex and delicious flavor.
Gen La Rocca is a professional chef, writer and editor living in Southern California. She is the owner and recipe creator behind Two Cloves Kitchen, a food site featuring contemporary, California-inspired recipes. She has edited over 20 novels, short stories and essays for publication.