Fennel Bulb
Foeniculum vulgare var. azoricum · florence fennel · fenouil bulbe
Fennel Bulb: what every chef needs to know
Open any well-stocked walk-in and chances are you will find Fennel Bulb — the swollen leaf sheath of the fennel plant distinct from herb fennel (leaves and seeds) and wild fennel. The characteristic anise flavour comes from anethole, a terpene compound. Raw, fennel has a crunchy texture and a fresh, lightly sweet anise flavour; when cooked (roasting, braising) the sugars caramelise and the anise flavour mellows. Fennel bulb is rich in vitamin C (12mg/100g) and fibre (3g/100g). In Mediterranean cuisine, fennel is combined with fish and shellfish due to complementary flavour profiles. Fennel seed (a separate product) has a more concentrated anise flavour than the bulb. HACCP: fennel is a fresh vegetable with low pathogen risk.
Fennel Bulb: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023.
Fennel Bulb: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Fennel Bulb: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
use a mandoline for flinterdunne slices; directly in ice water place to colour and knapperigheid to store.
Helften with olive oil insmeren, cut side to down; karamelisatie of suikers provides a mild, sweet flavour.
with butter, white wine and a splash cream; lid on the pan for the eerste 30 minutes.
Voorgegaarde venkelhelften with cream, Parmesan and breadcrumbs gratinating to golden brown.
Fennel Bulb: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Fennel Bulb: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Northern Europe: autumn to spring (September–March). Mediterranean: wider availability from August to April.
Fennel Bulb: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Fennel Bulb
How do I correctly cut fennel bulb?
Halve the bulb from top to bottom. Remove the cone-shaped core with a V-cut. Then slice into rings or thin slices for salad. Keep the fronds for garnishing or stock.
What is the difference between fennel bulb and fennel seed?
Fennel bulb is the swollen stem base of Foeniculum vulgare var. azoricum, mild in anise flavour. Fennel seed is the dried seed of common fennel, with a more concentrated and stronger anise aroma.
Which fish pairs well with fennel?
Salmon, sea bream and monkfish pair excellently: anethole from fennel complements the fat profile of these fish. Fennel-orange is a classic Mediterranean combination.
At what temperature should you store Fennel Bulb?
Store Fennel Bulb at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Fennel Bulb professionally?
The primary professional technique for Fennel Bulb is Raw schaven in salad at koud for 5 min. Always verify core temperature with a calibrated probe thermometer.
Does Fennel Bulb contain allergens?
Fennel Bulb is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
