Sweet anise or fennel is a bulbous vegetable with a tall, wispy, frond top.  Although the fronds can be used as a garnish, the bulb is the star with its crunchy texture and fresh, bright taste.  It has a very distinctive licorice flavor and fragrance.


how to choose

When choosing anise / fennel, look for bulbs that are clean, solid and firm. They should be whitish or pale green in color with no brown spots or blemishes. Stalks and ferns should be green in color and have the subtle aroma of licorice.


how to prepare

Wash thoroughly. Both the bulb and the stalks can all be used in cooking. Cut the stalks away from the bulb at the place where they meet. If you are not going to be using the intact bulb in a recipe, then first cut it in half, remove the base, and then rinse it with water before proceeding to cut it further. The best way to slice anise / fennel is to do so vertically through the bulb. If your recipe requires chunked, diced or julienned fennel, it is best to first remove the harder core that resides in the center before cutting it.

how to store

Wrap in plastic and store anise / fennel in the refrigerator vegetable drawer where it will keep for five to seven days.

where we grow

Our sweet anise / fennel is available year round. We grow using the conventional growing method in Santa Maria, California, twelve months a year, in Salinas, California from April through November and Scottsdale, Arizona from December through March.  Pure Pacific organic sweet anise / fennel is grown in Salinas and Santa Maria, California from April though November and in Yuma, Arizona from December through March.