Jefferson was a fan and said: "There is no vegetable which equals its flavour ... I prefer it to every other vegetable, or to any fruit."
Even the nineteenth century French writer, Alexandre Dumas observed: "It's not unusual to see working people with a bunch of fennel under the arm making their lunch or dinner of this, accompanied by bread."
Like many liquorice-flavoured ingredients, fennel has a long tradition as a medicinal plant. Some of its benefits are strengthening the immune system, lowering blood pressure, aiding digestion and it’s even been touted as a cure for flatulence.
Fennel's closest partner is fish and shellfish. So it’s no surprise that many of our finest chefs choose to pair fennel’s sharp, lemony fresh flavours with seafood or fish.
stuffed with fennel, lemon
Finally, why not try experimenting by using fennel in your desserts? 
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
