All About Fennel bulbs
Your complete guide to fennel bulbs - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Fennel bulbs Last?
Storage times and freshness tips for fennel bulbs in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
raw in fridge (whole, unwashed)1-2 weeks
Signs of Spoilage
Softening or limpness of the bulb and fronds; brown or discolored spots, especially on outer layers; slimy texture; strong, unpleasant, or sour odor; visible mold (white, fuzzy, or dark spots).
How to Check
Visual: The bulb should be firm, white, and crisp, and fronds vibrant green. Look for any discoloration or mold. Touch: Gently squeeze the bulb; it should feel firm and solid, not soft or squishy. Fronds should be crisp, not wilted or slimy. Smell: Fresh fennel has a mild, sweet, anise-like aroma. If it smells sour, musky, or strongly unpleasant, it's likely spoiled.
Storage Tips
Store unwashed in a plastic bag or airtight container in the crisper drawer of your refrigerator. Keep away from fruits that emit ethylene gas (like apples, bananas), as this can accelerate spoilage. Do not wash until ready to use, as moisture can encourage mold growth.
cooked in fridge3-4 days
Signs of Spoilage
Slimy texture; visible mold growth; sour, fermented, or otherwise off-odor; significant change in color (e.g., darkening or unusual hues).
How to Check
Visual: Look for any mold, unusual discoloration, or a generally mushy/degraded appearance. Smell: Notice any sourness, fermentation, or other unpleasant odors that weren't present when fresh. Touch: A slimy or overly mushy texture is a strong indicator of spoilage.
Storage Tips
Store cooked fennel in an airtight container in the refrigerator to prevent contamination and absorption of other food odors. Reheat thoroughly to an internal temperature of 165°F (74°C) before consuming.
frozen (blanched or raw)6-8 months (for best quality), up to 1 year
Signs of Spoilage
Excessive freezer burn (dry, discolored patches); significant loss of flavor or texture after thawing; development of off-odors (less common in freezer but possible if not properly sealed).
How to Check
Visual: Check for large areas of freezer burn, which indicate quality degradation. Texture (after thawing): While frozen fennel will be much softer than fresh, it shouldn't be completely mushy or disintegrated. Smell (after thawing): Should still have a faint fennel aroma, not sour or unpleasant.
Storage Tips
For best quality, blanch fennel (boil briefly, then chill in ice water) for 2-3 minutes before freezing. This helps preserve color, flavor, and texture. Cut into desired pieces before blanching. Freeze in airtight freezer bags or containers, removing as much air as possible. Label with the date. Frozen fennel is best used in cooked applications as its texture will be softer upon thawing.
raw in fridge (cut, prepared)3-5 days
Signs of Spoilage
Browning or drying of cut edges; softening or loss of crispness; slimy texture; sour or off-odor.
How to Check
Visual: Check cut surfaces for browning, sliminess, or excessive drying. Touch: The pieces should still feel firm and crisp. Smell: A loss of the fresh anise aroma, or development of a sour or unpleasant smell, indicates spoilage.
Storage Tips
Store cut pieces tightly wrapped in plastic wrap or in an airtight container to minimize air exposure and prevent drying out. Using a damp paper towel with the cut pieces can help maintain moisture and crispness.