Fennel Substitutes

Fennel is used for both raw and cooked recipes, and no part is discarded. The question is: can it be replaced? Whether you just don’t like it or you don’t have it on hand, these fennel substitutes can save the day!

Fennel is an all-rounder ingredient. It can be eaten cooked or raw, added to savory dishes, desserts, or turned into a drink.

As a matter of fact, every part of fennel is edible, from the bulb to the fronds and seeds. On top of all that, fennels are very healthy.

Benefits aside, they’re a great addition to recipes because of the crunchy texture and mildly sweet, licorice-like flavor they have.

An ingredient as versatile and unique as fennel should be hard to replace, right?

Well, not really. Actually, there are a couple of alternatives you can switch to if you ever run out of fennel or just want to experiment with your cooking.

We’ll take you on a little food quest for the best fennel substitutes you can use in your recipes.

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Introduction To Fennels: Facts, Health Benefits, And Uses

Fennel belongs to the family Apiaceae or Umbelliferae—in simpler terms, the carrot family; and has two main varieties: sweet fennel and Florence fennel.

Sweet fennel, also known as common fennel, is grown to produce fennel seeds. It has feathery foliage like dill and can grow yellow flowers on top.

On the other hand, Florence fennel is a vegetable sort that has a bulbous root. Both kinds are entirely edible.

Fennel has several health benefits. It contains fibers that are good for digestion and anti-inflammatory properties for soothing wounds and damaged skin. On top of that, it’s low in cholesterol, and it has a high nutritional value.

You’ll most likely find fennels in Mediterranean, Chinese, and Indian cuisines.

Fennel fronds usually serve as a garnish in dishes, while the bulb and stalks are chopped in equal lengths to make a flavorful addition to soups, stews, stuffings, and salads.

You might be surprised to find out fennel tastes great on its own too. Grilled fennel is the perfect crunchy snack or a light side for your steak!

Best Fennel Substitutes

Here, we’ll list alternatives you can use in place of fennel bulbs, stems, fronds, and seeds, along with some ideal recipes to use them for.

Substitute	Instructions	Notes
Fennel	1 – 1 1/2 Chopped fennel = 2 – 3 Medium-length celeries	Substitute for fennel bulb and stems.
Onion	1 – 1 1/2 Chopped fennel = 1 Medium to large onion	Substitute for fennel bulb and stems.
Bok Choy	1:1	Substitute for fennel bulb and stems.
Anise Seeds	1 Tablespoon fennel seeds = 1/4 Tablespoon anise seeds	Substitute for fennel seeds.
Caraway Seeds	1:1	Substitute for fennel seeds.
Cumin Seeds	1:1	Substitute for fennel seeds.
Dill Leaves	–	Substitute for fennel fronds.
Parsley Leaves	–	Substitute for fennel fronds.
Cilantro Leaves	–	Substitute for fennel fronds.

Fennel Bulb And Stem Substitutes

If you’ve cooked with fennel before, you must’ve noticed how the stems are tougher than the bulb, but these parts taste the same.

Overall, the added crunch of the bulb and stems can improve a dish and make it more enjoyable.

Here are some vegetables you can use as alternatives to fennel bulbs and stems:

Celery

If you’re looking to replace fennels in salads or any recipe that calls for raw fennels, grab some celery to fill in.

Celeries and fennels are related since both of them belong to the family Apiaceae.

Celeries may not taste like licorice, but they have a similar natural sweetness.

Texture-wise, celeries are tougher than fennels, but their crunchiness is what makes them a suitable substitute for raw fennels.

Aside from salads, you can also use celery in cooked dishes like beef stew and curry.

It’s also wonderful in soups like this easy Instant Pot chicken noodle soup, or this comforting vegan minestrone soup!

The celery leaves can be useful as well. Instead of using fennel fronds, garnish your pesto, deviled eggs, and soups with decorative celery leaves.

Celeries don’t match fennels only in terms of physical structure but also in nutritional value.

They have a low glycemic index and are great providers of antioxidants that offer the same health benefits as fennels.

Use this ratio when you replace fennels with celeries:

1 to 1 1/2 Chopped fennel = 2 to 3 Medium-length celeries

Onion

Onion is a readily available but effective substitute for fennel.

It’s a staple in almost every kitchen all over the world, not only because of its versatility but also because it’s easy to grow and store.

There’s an impressive number of onion varieties that differ in taste and texture. To mimic the effect of fennel on a dish, opt for sweet variations like Vidalia or Maui.

I wholeheartedly recommend trying the Vidalia variety when making air fryer blooming onions. They’re large and sweet, just what you need for this recipe!

White or red onions are also viable options since they’re mildly sweet and not as pungent as their yellow counterpart.

Onion is an excellent alternative to fennel in cooked dishes but can also be added raw in salads.

Just like celery, onions have a particular crunch that’ll work well for recipes that originally had fennels.

On the nutritional side, onions are also good for the heart, digestive system, blood sugar control, and fighting inflammation.

The estimated substitution ratio for fennels and onions is:

1 to 1 1/2 Chopped fennel = 1 Medium to large onion

Bok Choy

Bok choy is a Chinese white cabbage widely used in Asian cuisines; it can be used raw or cooked.

Even though bok choy is more tender than fennel, its juicy stems’ soft crunch can pass as a substitute for the latter.

Bok choy has a subtle cabbage-like, peppery taste, while its greens can sometimes be bitter.

In comparison to fennel, bok choy’s flavor is a bit stronger and would better suit savory dishes like soups, stir-fries, and vegetable salads.

Health-conscious eaters don’t need to worry about their diets here. Bok choy is a healthy vegetable rich in antioxidants, vitamins, and minerals that are good for the heart, bones, eyes, skin, and immunity.

You can switch fennel and bok choy using a 1:1 ratio since they both have similar effects.

Fennel Seeds Substitutes

Unlike fennel bulbs and stems, fennel seeds are incorporated into a dish for added flavor and aroma.

Therefore, we’ll look into substitutes that can give off a close or relatively similar taste to that of fennels.

Anise Seeds

Anise is also from the Apiaceae family; that’s why its flavor is confusingly similar to fennel.

Anise seeds are like the stronger-flavored version of fennel seeds—they’re sweeter, more pungent, and have a more powerful licorice taste.

Because of the slight variance in taste and anise’s pungent aroma, you’ll need fewer anise seeds to substitute for fennel seeds.

It’s advisable to use the ratio:

1 Tablespoon fennel seeds = 1/4 Tablespoon anise seeds

Caraway Seeds

Another relative of fennels, caraway, has the sweet anise and licorice-like flavor, only milder.

Caraway seeds have some nutty, citrussy, and peppery hints as well, which set them apart from fennel seeds and make them more suited for savory dishes.

You can use caraway seeds in place of fennel seeds in a 1:1 ratio and add more as you see fit.

Cumin Seeds

Once again, a representative from the Apiaceae family. Cumin seeds may be used as a
substitute for fennel seeds in a 1:1 ratio.

Flavor-wise, cumin seeds and fennel seeds aren’t quite similar.

Cumin seeds are more on the spicy side, with some smoky and citrussy aroma, but their earthy flavor resembles that of fennels.

It’s ideal to use cumin seeds in place of fennel seeds in savory dishes to complement their complex flavors.

I use cumin seeds to season refried beans, this yummy slow cooker BBQ chicken, and air fryer taquitos.

They add a lovely new layer of flavors making these dishes even more irresistible!

Fennel Fronds Substitutes

If you’ve run out of fennels in your pantry, you’re likely out of fronds to use as a garnish in your dishes too.

Garnishing may not be as important as texture or flavor, but there’s nothing wrong with brightening the plate a little.

Here are some substitutes for fennel’s feathery fronds if you ever feel the need to level up your dish’s visual appeal:

Dill Leaves

Like fennel, dill has feathery leaves that are usually sprinkled on top of a dish for better
presentation.

Garnishing your dish with dill will give you a slight anise-like aroma and taste that
you’d also get from fennels.

Dill is a great source of flavonoids—compounds associated with a reduced risk of heart disease and strokes. It also contains vitamins A and C, calcium, and iron.

I’ll try to remember that next time I enjoy my creamy cucumber salad, air fryer pickles, or tomato, cucumber, and onion salad.

Can you tell I love dill paired with cucumbers?

Parsley Leaves

There are two kinds of parsley: curly-leaf and flat-leaf.

Flat-leaf parsley has a stronger flavor and is often used as a spice, while the curly-leaf variety is typically associated with decoration.

There’s not much difference between these two except for their physical features.

Parsley has a green aroma and a peppery, sort of earthy taste that can also be mildly bitter.

I used it to add a fresh touch to this easy pasta salad, air fryer carrots and other veggie dishes, and it pairs wonderfully with garlic for an excellent baked honey Dijon salmon.

Garnishing with parsley can help balance a dish’s flavor. Plus, it’ll look good!

Cilantro Leaves

The aesthetically-pleasing green cilantro leaves are fitting to use as a visual enhancer in a dish.

Flavor-wise, though, some people say they have a soapy taste, while some say they have a bitter punch.

So, you’ll want to watch out for which dishes you use cilantro leaves for. They work particularly well for sauces because of their intense flavor.

Like most of the alternatives we’ve mentioned, cilantro is packed with antioxidants and vitamins that are good for your health.

Cilantro lime rice is one of my favorite ways to enjoy it!

I also like to add fresh cilantro to my blender guacamole recipe, and these baked eggs in muffin tins with ham go really well with a lovely avocado dressing that contains cilantro.

All of your substitutes needs all in one handy reference spot! Comprehensive list substitutes here or to print off for your own menu binder. You to find an ingredient option that will allow you to not run out to the store or you may find a flavor combination you love even better than the original. Garlic Powder Substitute, Cojita Cheese Substitute, Parsley Substitute, Green Chilis Substitute, Italian Seasoning Substitute, Mustard Seed Substitute, Cilantro Substitute, Sriracha Substitute, White Pepper Substitute, Onion Powder Substitute, Five Spice Substitute, Turmeric Substitutes, White Wine Vinegar, Cardamon Substitute, Parsley Substitute, Cremini Mushroom Substitute, Egg Yolk, Leeks, Egg Wash, Coconut Cream, Tomato, Stewed Tomatoes, Coconut Sugar, Palm Sugar, Hoisin, Adobo, Chili Sauce, Oyster Sauce, Escarole, Watercress, Rice Wine Vinegar, Ketchup, Tomato Puree, Tomato Paste, Lemongrass, Chervil, Cheesecloth, Worcestershire Sauce, Fennel, Dark Soy Sauce.

Summary

For fennel bulbs and stems substitutes, celery, onion, and bok choy all have the right texture to replace fennels.

As far as seed substitutes go, anise is the best choice. When it comes to
garnishing, dill is the closest alternative to fennel fronds.

The most distinct property of fennel is the combination of sweet anise and licorice-like flavor.

However, the crunchy texture is what most people are looking for. Consider the dish you’re making and what you want to get out of it.

There’s no need to be uptight when looking for the best fennel substitute. You can always find alternatives to unavailable ingredients just lying around in your pantry!