You are here


Markon First Crop (MFC) Fennel is an aromatic vegetable bulb that can be used both raw and cooked. The wide, white bottom is crisp and crunchy, with similar texture to celery and flavor comparable to savory licorice. The green, feathery fronds can be used as an herb—much like dill.

Product Details

Shelf Life:
Julian pack date.
Ethylene Producing:
Ethylene Sensitive:

Available Offerings from Markon for Fennel

Description Net Weight Pack GTIN UPC
Fennel pounds or kilograms 12 COUNT 2 06 11628 95078 9 6 11628 95078 5

Storage Tips:

Keep away from drafts to prevent dehydration.

Handling Tips:

Use FIFO method of rotation. Rinse whole fruits and vegetables in clean running water prior to using.

General Usage Ideas

  • Toss shaved fennel, radicchio, red quinoa, and fresh mint; serve with blood orange vinaigrette.
  • Bake flatbread or pizza dough topped with chopped fennel, olives, garlic confit, and grated Emmental cheese.
  • Serve seared scallops atop shaved fennel and cucumbers; garnish with snipped chives.

Fall / Winter Usage Ideas:

  • Fennel adds a subtle licorice-like flavor to potato dishes, especially cheesy gratins.
  • Simmer minced fennel with whole cranberries, orange zest, and orange juice until berries are soft; serve relish with roasted poultry.
  • Bake sliced fennel until caramelized and crunchy; add to green salads as a crouton substitute.

Spring / Summer Usage Ideas:

  • Shave raw fennel into coleslaw mixes and toss with a creamy dressing like buttermilk Ranch; serve with barbecued meats or fried chicken.
  • Toss thinly chopped fennel with raw Brussels sprouts and a citrus-based vinaigrette for an ideal warm-weather salad.
  • Grill rounds of fennel and serve with a seared scallop or blackened shrimp on top for a one-bite appetizer.