Fennel is one of those ingredients that people either absolutely love or aren’t quite sure about. Its flavor is fresh, slightly sweet, and has that gentle licorice note that shows up in everything from roasted vegetables to Italian sausages. But fennel isn’t always easy to find, and sometimes you might not want that distinct anise taste in your dish. I’ve had to improvise plenty of times, and trust me—there are excellent fennel substitutes out there that will keep your recipe flavorful and balanced.
Why Look for a Fennel Substitute?
Fennel comes in a few forms—bulb, fronds, and seeds. The bulb is often roasted or used raw in salads, while fennel seeds are used as a spice in sausages, curries, and breads. When substituting, it’s important to think about which part of fennel the recipe calls for. Do you need its crisp texture, its subtle sweetness, or its herbal-anise flavor? The answer will help you pick the right replacement.
1. Anise Seeds
If your recipe calls for fennel seeds, anise seeds are the closest match. They share that strong licorice-like flavor, though anise is more intense. Use about half the amount of anise as fennel to avoid overpowering the dish. This swap works especially well in baked goods, sausages, or spice blends.
2. Dill
Dill doesn’t taste exactly like fennel, but it brings a similar freshness with its grassy, slightly tangy flavor. It’s perfect when you need fennel fronds for garnishes, salads, or fish dishes. I often sprinkle dill over roasted salmon as a stand-in, and it works beautifully.
3. Celery
Celery is a great substitute for fennel bulb when you’re after crunch rather than licorice flavor. It’s crisp, mild, and widely available. Use celery in soups, salads, or stir-fries where fennel would normally go. Pair it with a dash of anise seeds or dill if you want to mimic fennel’s unique taste more closely.
4. Caraway Seeds
Caraway seeds bring an earthy, peppery flavor with a hint of licorice, making them a solid fennel seed substitute. They’re a little more bitter, so use slightly less than the recipe calls for. They work especially well in breads, stews, or cabbage dishes.
5. Tarragon
Tarragon has a distinct anise-like taste, similar to fennel fronds. It works well in dressings, sauces, and chicken or fish dishes. Since tarragon can be strong, use it sparingly—start with half the amount and adjust to taste.
6. Licorice Root Powder
If you’re making a dish where fennel’s sweet licorice note is the star (like in teas or desserts), licorice root powder can do the trick. It’s potent, so use it in small amounts. This one isn’t as common in every kitchen, but if you have it, it’s a fun substitute.
7. Onion (for Fennel Bulb)
If you don’t have fennel bulb, onion can step in to give body and flavor to soups and stews. It won’t bring the licorice note, but it offers sweetness and depth. Combine onion with a pinch of anise seeds if you want a closer flavor match.
8. Star Anise
Star anise is far stronger than fennel seeds, but if you only need a hint of licorice flavor in broths or braises, it works well. Use just one pod (or less) in place of a teaspoon of fennel seeds, and remove it before serving.
Tips for Substituting Fennel
- Match the form: Use celery or onion for fennel bulb, dill or tarragon for fronds, and anise or caraway seeds for fennel seeds.
- Go easy with stronger flavors: Anise and star anise can quickly overwhelm, so start small.
- Blend substitutes: Sometimes combining celery (for texture) with a touch of anise seeds (for flavor) creates the best stand-in.
Final Thoughts
Fennel may be unique, but it’s not irreplaceable. From anise seeds to celery, there are plenty of ways to capture its flavor or texture depending on the recipe. Personally, I keep dill and anise seeds handy—they’ve rescued more than one fennel-dependent dish in my kitchen. So next time your recipe calls for fennel and you’re out, one of these eight substitutes will step in and keep your dish tasting delicious.
