How to Slice Fennel, No Mandoline Needed

Updated on 1/4/2015 at 6:26 AM

With its delicate anise flavor and crisp, refreshing texture, fennel is a natural addition to salads, but transforming it from dense bulb to thin slices can be daunting if you've yet to do it before. Not to worry! We've got your back — keep reading to see just how easy it is to break it down.

Clean the Bulb

Give the fennel bulb a good rinse.

Trim Away the Fronds

Trim the fronds flush with the bulb, reserving the delicate, dill-like tips for garnish (use them as you would fresh herbs).

Quarter the Bulb

To halve the bulb, rest it base side down on the cutting board, and cut downward. To quarter, cut each of the halves in half.

Remove the Core and Additional Fronds

Remove any fronds that are inside the bulb (the bright green, frizzy part in the center) with the tip of your knife. To remove the core, cut out the wedge-like, extrafirm portion at the base by making two angled cuts along the line where it connects to the bulb's layers.

Slice the Fennel

Lay the quartered fennel on one of its cut sides, and slice thinly from root to tip while using your nondominant hand to hold the quartered fennel steady.

Separate the Slices

Some of the slices may still be attached to each other. To split them into individual pieces, trim away any remaining bits of the core that are holding them together, and then use the sliced fennel in salads or pasta dishes. It's even great pickled!