Why Fennel Still Surprises Me
I used to think fennel was just that weird licorice thing in spaghetti sauce, you know? Then I got a bulb from a farmer’s market I wasn’t planning to use, but I sliced into it just out of curiosity. The super faint, almost sweet smell hit me—a whisper of anise and something herbal. The crunch when it first meets your teeth is so satisfying, like biting into something totally fresh, but with this strange, elusive depth. It’s like fennel whispers secrets, if that makes sense.
Right now, I think we need this kind of quiet, unassuming vegetable that makes you reconsider what flavor can do. It’s not flashy, just quietly powerful. Plus, I mean, it’s super trendy—something about reclaiming humble greens and turning them into something that shocks your palate a little. Or maybe I just like realizing that fennel can hold a whole lot more than I ever guessed.

Fennel Stir-Fry
Equipment
- Chef’s knife
- Cutting board
- Large skillet or wok
- Wooden spoon or spatula
- Measuring spoons
- Grater or mandoline slicer
Ingredients
- 2 bulbs fennel bulbs preferably fresh and firm
- 2 tablespoons olive oil for stir-frying
- 3 cloves garlic minced
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon lemon juice optional, for brightness
Instructions
- Use a sharp chef's knife to cut off the fennel stalks and fronds, then slice the fennel bulbs thinly using a mandoline slicer or sharp knife, aiming for uniform slices that are translucent.
- Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the pan evenly.
- Add the minced garlic to the hot skillet and sauté for about 30 seconds, until fragrant and slightly golden, smelling aromatic.
- Increase heat to high, then add the sliced fennel in an even layer. Stir-fry for 5-7 minutes, stirring occasionally, until the fennel slices become translucent and start to turn golden at the edges.
- Season the mixture with salt and black pepper. Continue stir-frying for another 2-3 minutes until the fennel is tender but still has some crunch. Optionally, drizzle with lemon juice and toss to combine.
- Remove from heat and serve immediately, garnished with fennel fronds if available, for a fresh visual touch.
Whatever you do, don’t dismiss fennel after one bite. It grows on you. It’s strange, it’s subtle, but it sticks around. Not sure if that’s a good thing or just what salads need right now. Maybe both.