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Fennel is a unique and versatile vegetable with a distinct liquorice-like flavor. Both the bulb and seeds are used in cooking to add depth of flavor to dishes. However, fennel can be hard to find depending on where you live. If you don’t have access to fresh fennel bulbs or seeds, some spices and vegetables make good substitutes in a pinch.
In this article, we’ll review 10 of the best substitutes for fennel, whether you need a substitute for the bulb or the seeds. I’ll also give you tips on how to use the substitutes and how their flavors compare, so you can still get that aromatic fennel essence in your dish!
Substitute For Fennel Bulb
Let’s start with the substitutes for fresh fennel bulb, which has a crisp texture and mild anise/liquorice taste when eaten raw. When cooked, fennel bulb becomes sweeter and more mellow.
Here are 5 great vegetable substitutes to use instead of fennel bulb:
1. Onion
The number one substitute for cooked fennel bulb is onion. Yellow or white onion is the closest match when fennel is sauteed, roasted, or used in soups and stews. Onion shares a similar sweetness when cooked down. You can use onion in a 1:1 ratio to replace chopped fennel.
While onion lacks the liquorice punch of fennel, it mimics the layered texture well. If you want more fennel flavor, add a pinch of fennel seeds to the onion as it cooks.
2. Celery
For raw applications like salads, swapping in some celery stalks does the trick. The fibers and crunch of celery are very close to raw fennel. Celery brings a fresh, aromatic quality without the anise essence.
Aim for 2-3 celery stalks to equal 1 small fennel bulb. Make sure to slice the celery thin so the texture matches.
3. Leeks
Leeks are another excellent stand-in, especially when fennel is sautéed or braised. Leeks have a mild onion-esque flavor that works well cooked down. They have a similar fibrous quality as fennel with less sweetness.
Use 1 large leek to replace 1 fennel bulb and adjust the flavor with fennel seeds if needed. Slice leeks into half moons to mimic fennel’s layers.
4. Carrots
Shredded or thinly sliced raw carrots are a crunchy match for fennel salads. It doesn’t have the liquorice notes, but the texture is similar. For cooked fennel, diced carrot also works well.
Use around 1 cup shredded carrot or 1/2 cup diced carrot as a substitute for a small fennel bulb. Add some fennel fronds as a garnish for a more authentic fennel flavor.
5. Jicama
Jicama is a crunchy root vegetable that stands in nicely for the crunch of raw fennel. Peel and slice or shred it very thin. It has a sweet, nutty flavor that contrasts with the anise of fennel.
You can swap about 1 cup sliced jicama for 1 small fennel bulb. Jicama may need to be drained before using to remove excess moisture.
Substitute For Fennel Seeds
Moving on to substitutions for fennel seeds, which contain concentrated essential oils and pack an anise-forward punch. Here are 2 sturdy substitute for fennel seeds, both whole and ground.
6. Anise Seeds
Anise seeds are the clear winner when it comes to replicating the liquorice notes of fennel seed. Anise and fennel seeds come from plants in the same family, so their flavors are nearly identical.
For whole fennel seeds, star anise makes a gorgeous swap to use in soups, broths, and braised dishes. Use 1 star anise pod for every 1 teaspoon fennel seeds. For ground fennel, regular anise seeds are perfect; just use about half as much ground anise to match the fennel’s potency.
7. Caraway Seeds
Caraway seeds are another close cousin to fennel seeds. They have a similar shape and taste, with a crisp, piney flavor reminiscent of anise and liquorice.
Caraway seeds work especially well as a whole seed replacement for dishes like sausages and bread. You can swap them 1:1 for whole fennel seeds. For ground fennel, use the same amount of caraway seeds. Their flavors mellow slightly during grinding and cooking.
8. Fenugreek Seeds
Fenugreek seeds have an oblong, yellow-brown shape similar to fennel seeds, but their flavor is quite different. Fenugreek has a bittersweet, nutty taste with hints of maple syrup. The seeds contain a compound called sotolon that gives them a sweet yet slightly bitter finish.
Though fenugreek lacks the liquorice notes of fennel, it can still work well as a substitute in Indian curries, chutneys, and spice blends. Its earthy flavor complements most of the warm spices used with fennel, like coriander, cumin, and mustard seeds.
Fenugreek also has a soft but crunchy texture when toasted that mimics fennel seeds nicely. Use fenugreek seeds in a 1:1 ratio to replace fennel seeds in recipes.
9. Cumin Seeds
Cumin seeds are a staple in many cuisines from Mexico to India to the Middle East. The seeds are long and narrow with a ridged surface. When ground, cumin has a strong, smoky aroma and a warm, earthy flavor with nutty notes.
While cumin doesn’t replicate the anise essence of fennel, its intensity works well alongside typical fennel spice pairings. Use cumin in place of fennel in spice rubs, curries, soups, breads, and sausage blends. Since cumin has a very pronounced flavor, use about 3/4 to 1/2 as much cumin as fennel seeds called for. Start with less cumin and adjust to taste.
10. Celery Seeds
Tiny celery seeds pack tons of concentrated celery essence. They have an intense, savory flavor with grassy, earthy notes and a touch of bitterness. When ground, the potent taste becomes more mellow.
Due to their strong celery punch, use celery seeds sparingly in place of fennel, no more than 1/4 to 1/2 the amount called for. They add nice earthy undertones in salad dressings, breads, crackers, and pastries. Celery seeds pair well with the herbs often used with fennel, like parsley, dill, and chives.
Tips for Using Fennel Substitutes
When using vegetable substitutes like onion and celery, add a pinch of fennel seeds or fennel pollen to enhance the flavor if you have them on hand.
Chop the vegetables small or slice thinly to mimic the layered texture of the fennel bulb. Raw vegetables may need salting and draining to reduce excess moisture.
For seed substitutes like anise and caraway, bloom them briefly in oil to intensify their flavor before adding to the dish. Let them cook for a bit to mellow out if they taste too strong.
Adjust any of the substitutes to taste – if they are lacking in anise flavor, add more fennel-like spices. If the flavor is too pronounced, cut back slightly on the portion.
Most Preferred Fennel Substitutes
If we had to choose the very closest stand-ins for each type of fennel, they would be:
- Anise seeds for fennel seeds – they are almost indistinguishable in flavor and intensity
- Onion for fennel bulb – when cooked, onions mimic the texture and sweetness remarkably well
What Does Fennel Taste Like
If you’ve ever wondered what fennel tastes like, the flavor is often described as having notes of liquorice, anise, or tarragon. Both the bulb and seeds of the fennel plant carry this distinctive flavor, but in slightly different ways.
When eating raw fennel bulb, you’ll notice it has a crisp, crunchy texture similar to celery or onions. But the flavor is where it stands out – each layer of the bulb has a lightly sweet, fresh taste with those liquorice or anise undertones. It’s a really nice addition to salads, coleslaws, or vegetable platters when you want something a little unexpected.
Fennel seeds on the other hand pack much more concentrated flavor without the fresh sweetness. They’re extremely aromatic and you only need to use them sparingly to impart that liquorice punch. You’ll often find fennel seeds used in sausages, teas, breads, cookies, and Indian or Italian seasonings. The seeds can also be toasted to really intensify their flavor before using in dishes.
So there you have it – 10 go-to vegetable and spice substitutes for times when fennel is nowhere to be found. With these fennel substitutes, you can still enjoy the aromatic essence of fennel in your cooking.
