✔ Updated · 18 substitutes for fennel bulb, seeds and fronds, with swap ratios
Out of fennel? The right swap depends on which part your recipe uses: the crunchy bulb, the dried seeds or the feathery fronds.
The best fennel bulb substitute is celery for raw dishes like salads and slaws, and onion or leek for cooked dishes like soups, braises and roasts. Swap them 1:1 by volume. Neither tastes of anise, so add a pinch (about 1/4 teaspoon) of fennel seed or anise seed per cup to bring back the licorice note.
- Raw bulb: celery, plus jicama or bok choy stems for crunch.
- Cooked bulb: onion, leek, celery or celeriac.
- Fennel seeds: anise seed (use 3/4 as much), caraway or dill seed (1:1).
- Fronds: dill, tarragon (half as much) or chervil.
Here are 18 options with ratios for each.
Which Part of the Fennel Are You Replacing?
Fennel is three ingredients in one. The bulb is a crisp vegetable with a mild, sweet anise flavor that softens and sweetens when cooked. The fronds are a delicate herb, and the seeds are a warm, strongly licorice-scented spice.
Pick your substitute by part and by how the dish is cooked. If fennel is the star of the recipe, such as a shaved fennel salad or braised fennel, any swap will change the dish, so match both texture and flavor.
Fennel Bulb Substitutes
These replace sliced or chopped fennel bulb. One medium bulb gives about 2 to 3 cups sliced. Use the same volume of the substitute unless noted.
- 1. Celery. The best raw swap: crisp, juicy and mild, with a similar crunch. Slice it thinly on the bias for salads and slaws. About 2 to 3 stalks replace 1 small bulb. Add a pinch of fennel or anise seed for the anise note.
- 2. Onion. The best cooked swap. Yellow or sweet onion softens and sweetens like fennel in soups, stews, sauces and roasted vegetables. Use 1:1 chopped; a sweet onion is closest to fennel's mild sweetness.
- 3. Leek. Milder and sweeter than onion, leeks braise and roast beautifully and suit fish, potato soup and gratins. Use the white and pale green parts 1:1 and rinse well, since grit hides between the layers.
- 4. Celery plus anise seed. The closest flavor match for a cooked fennel dish. Use celery 1:1 and add 1/4 teaspoon crushed anise or fennel seed per cup, sautéed in the oil first so it blooms.
- 5. Celeriac (celery root). Good for roasting, purées, gratins and soups. It has a gentle celery flavor and becomes tender and slightly sweet. Peel it thickly and use 1:1 by volume.
- 6. Bok choy. The thick white stems are crunchy raw and turn silky when cooked, close to fennel's texture in stir-fries and quick braises. Use the stems 1:1 and add the leaves at the end.
- 7. Jicama. A crunchy, mildly sweet root that stays crisp, so it suits raw salads and slaws only. Cut it into thin matchsticks and use 1:1.
Fennel Seed Substitutes
These replace whole or ground fennel seeds in sausage, tomato sauce, breads, curries and spice rubs. Ratios are per 1 teaspoon of fennel seed.
- 8. Anise seed. The closest match, with the same licorice flavor but stronger and sweeter. Use 3/4 teaspoon per 1 teaspoon of fennel seed.
- 9. Star anise. Very potent. Use one whole pod in place of about 1 teaspoon of seeds in braises, broths and sauces and remove it before serving, or use 1/4 teaspoon ground.
- 10. Caraway seed. Earthier and less sweet, but similar in size and shape, which makes it the best whole-seed swap in rye bread, sauerkraut and roasted vegetables. Use 1:1.
- 11. Dill seed. Mild, warm and slightly grassy. Works in pickles, breads and fish dishes. Use 1:1.
- 12. Cumin seed. Not anise-flavored, but a good warm, savory stand-in for curries, chili and spice rubs. Use half as much, since cumin is stronger.
- 13. Chinese five-spice powder. Usually contains fennel and star anise, so it brings real anise flavor plus cinnamon and pepper. Best in meat rubs and stir-fries. Use 1/2 teaspoon per teaspoon of fennel seed.
- 14. Anise liqueur (ouzo, pastis, sambuca). These contain alcohol and are for adults of legal drinking age. A teaspoon or two in a seafood stew or tomato sauce adds a clear anise flavor. Not all of the alcohol cooks off, so use anise seed instead when cooking for kids or anyone avoiding alcohol.
Fennel Frond Substitutes
Fennel fronds are used like a soft herb: as a garnish, in salads, with fish and in herb sauces.
- 15. Dill. Looks almost identical and is used interchangeably with fennel fronds in many cuisines. Use 1:1; it is grassier and has no anise flavor.
- 16. Tarragon. Has a clear anise flavor, the closest taste match to fronds. It is stronger, so use half as much.
- 17. Chervil. A delicate herb with a faint anise note, great with eggs, fish and salads. Use 1:1.
- 18. Celery leaves or flat-leaf parsley. A mild green flavor and a pretty garnish when you mainly want color and freshness. Use 1:1.
Fennel Substitutes at a Glance
| Substitute | Replaces | Ratio | Best for |
|---|---|---|---|
| Celery | Bulb (raw or cooked) | 1:1 (2-3 stalks per small bulb) | Salads, slaws, soups |
| Onion | Bulb (cooked) | 1:1 | Soups, stews, roasts, sauces |
| Leek | Bulb (cooked) | 1:1 | Braises, fish, potato dishes |
| Celery + anise seed | Bulb (cooked) | 1 cup + 1/4 tsp seed | Closest flavor match |
| Celeriac | Bulb (cooked) | 1:1 | Roasting, purées, gratins |
| Bok choy stems | Bulb (raw or cooked) | 1:1 | Stir-fries, quick braises |
| Jicama | Bulb (raw) | 1:1 | Salads, slaws |
| Anise seed | Seeds | 3/4 tsp per 1 tsp | Sausage, sauces, baking |
| Star anise | Seeds | 1 pod per 1 tsp | Broths, braises |
| Caraway seed | Seeds | 1:1 | Rye bread, cabbage |
| Dill seed | Seeds | 1:1 | Pickles, bread, fish |
| Cumin seed | Seeds | 1/2 tsp per 1 tsp | Curries, rubs, chili |
| Five-spice powder | Seeds | 1/2 tsp per 1 tsp | Meat rubs, stir-fries |
| Anise liqueur (adults) | Anise flavor | 1-2 tsp per dish | Seafood stews, sauces |
| Dill | Fronds | 1:1 | Fish, salads |
| Tarragon | Fronds | Half the amount | Chicken, fish, sauces |
| Chervil | Fronds | 1:1 | Eggs, salads |
| Celery leaves / parsley | Fronds | 1:1 | Garnish |
Tips for Swapping Fennel
- Match the cooking method. Raw fennel is about crunch, so choose celery or jicama. Cooked fennel is about mellow sweetness, so choose onion or leek.
- Bloom the seeds. Toast anise, caraway or fennel seeds in a dry pan or in the cooking oil for 30 to 60 seconds to release their flavor.
- Go easy on strong anise. Anise seed, star anise and tarragon overpower quickly. Start with less and taste.
- Skip the swap when fennel is the star. For shaved fennel and orange salad or braised fennel, it is worth finding the real thing; most supermarkets stock it, especially in fall and winter.
Frequently Asked Questions
What is the best substitute for fennel bulb?
Celery is the best substitute for raw fennel bulb because it has the same crisp, juicy crunch. For cooked dishes, onion or leek works best because they soften and sweeten the same way. Add about 1/4 teaspoon of fennel or anise seed per cup if you want the anise flavor.
What can I use instead of fennel seeds?
Anise seed is the closest substitute for fennel seeds; use 3/4 teaspoon for every teaspoon of fennel seed because it is stronger. Caraway and dill seed work 1:1 in breads and pickles, and a smaller amount of cumin works in curries and spice rubs.
Can I use celery instead of fennel?
Yes. Celery is the most common alternative to fennel bulb and swaps in 1:1 by volume, about 2 to 3 stalks for one small bulb. It matches the crunch but not the anise flavor, so add a pinch of fennel or anise seed when cooking.
Is anise the same as fennel?
No. Anise and fennel are different plants from the same family. Both taste of licorice because they contain the compound anethole, but anise seed is stronger and sweeter. They can replace each other in most recipes if you adjust the amount.
What can I use instead of fennel in soup?
Use leek or onion in place of fennel bulb in soup, 1:1, and cook it until soft. Celery plus a pinch of fennel or anise seed gets closest to the original flavor. In seafood soups for adults, a teaspoon of ouzo or pastis adds anise flavor.
