Storing Fennel in the Refrigerator
Remove the stalks from the bulb. Using a sharp knife, carefully cut the stalk about 1 inch (2.5 cm) above the bulb. Be careful not to place too much pressure on the bulb, as they can bruise easily and subsequently rot. Discard any stalks or leafy sections that are brown or wilted. Do not wash the stalks or bulbs after cutting and/or prior to placing in storage containers.
Place the bulbs and stalks into a clean bag to store them for 10 days. You can use either plastic or paper bags. There is no need to store the stalks and bulbs in separate bags, but you can if you choose. Separate bags would be a good idea if you know they will have separate uses. Roll the bag up carefully. Start at the bottom where the herbs are, and while gently holding them in place, roll the bag up towards the top opening. Take care not to damage the bulbs by applying too much pressure. Do not seal the bag shut.
Put the fennel in a glass container and cover it with water to store it for 5 days. Some people feel that plastic bags or containers are unsanitary, and would rather use glass. This is fine, just be sure to use cold water and seal the container tightly.
Place the packaged fennel in the refrigerator. Avoid storing the fennel in the coldest areas of your fridge, like in the back, because it can cause the fennel to partially freeze which will ruin the texture and the flavor. Instead, place the fennel near the front of the vegetable crisper or shelf until you are ready to use. Fennel stored in a bag will last 7-10 days in the refrigerator. Stored in a glass container, it will only last 3-5 days.
Freezing Pre-Portioned Fennel Leaves
Remove the leaves from the stalk to preserve fennel tops. Do so by cutting the leaves off with a knife, or by gently using your fingers to pull them from the stalk.
Freeze small portions of fennel in an ice cube tray. Put about 1 spoonful of leaves in each section, then top the leaves with water and freeze the trays. This creates perfectly-portioned cubes that are easy to simply drop in soup and sauce recipes as desired.
Transfer the frozen cubes to a storage container. Once the fennel ice cubes have frozen completely, transfer them to a plastic bag or storage container to keep them fresh.
Blanching and Freezing Fennel Bulbs
Separate the leaves from the bulbs. You can cut the leaves away or use your fingers to pull them off. Be careful not to bruise the bulbs, which could cause them to rot.
Boil a large pot of water on high heat to blanch the bulbs. Once the water is boiling, add the fennel and continue to boil it for 30 seconds to 2 minutes, depending on how tender you want the bulbs. Blanching is essential to retain to the color, texture, and flavor of the fennel.
Remove the fennel with a spoon and dip it into a bowl of ice-cold water. Do this immediately after removing it from the boiling water. You want to cool the fennel down quickly to prevent it from continuing to cook.
Transfer the fennel from the ice water to paper towels. Use another paper towel to soak up excess water by gently pressing on the fennel. Allow the herbs to dry for a few minutes.
Place the fennel bulbs in storage containers and freeze them. Use glass or plastic containers with lids, or simple plastic freezer bags. When you are ready to use them, simply remove the fennel from the freezer, thaw it, and use as you would normally use a fresh bulb. Fennel can be stored in the freezer for up to 6 months.
Pickling Fennel
Cut a fennel bulb into thin slices. Using a sharp knife, cut the fennel into very thin,⁄4 inch (0.64 cm) slices and set aside.
Combine pickling ingredients in a small saucepan and boil. Add 1 cup (240 mL) of white wine vinegar, 1 cup (240 mL) of water, ⁄4 cup (59 mL) of sugar, and 2 tablespoons (30 mL) of coarse salt. Continue to boil the ingredients until the sugar and salt are completely dissolved. Experiment with adding additional flavors like orange or peppercorn, or find a recipe online for other options.
Allow the liquid to cool for 5 minutes. Do not cool the liquid completely. It should still be warm when you begin the next step.
Add the fennel. Allow the fennel to steep in the liquid for about 20 minutes. Use it immediately, or place it in canning jars to store it for up to 1 week in the refrigerator. Use the pickled fennel as a topping on salads or meat dishes.
Drying Fennel Seeds
Remove the seed heads from the fennel stalk. Using a knife, carefully cut the seed heads off of the plant. If you handle the heads too roughly or quickly, you may lose a lot of seeds, so be gentle. You can dry the fennel leaves as well, but it usually isn’t recommended because they tend to lose most of their flavor during the process.
Place the seed heads in a paper bag and shake the bag firmly. You can be rough here. The goal is to break the seeds loose from the head. Firmly shake the bag up and down for about 30 seconds.
Separate the seeds. Remove the rest of the plant matter from the bag. Check the heads to be sure the seeds have been released, and if not, use your fingers to remove them.
Spread the fennel seeds evenly on a drying screen. Allow the seeds to dry out in a warm, ventilated space for 2-4 days. Alternatively, you can dry the seeds in your oven on the lowest temperature setting for about 5-10 minutes. Just place the seeds on top of parchment paper on a cookie sheet.
Transfer the fennel seeds to an airtight container. Plastic storage containers with lids, spice bottles, or glass mason jars are good options. Store in a cool, dark place like a cupboard or pantry. You can also store the seeds in the freezer. Use the dried seeds within 6 months for the best flavor.
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