Fennel
Fennel is a aromatic vegetable widely used in German and Mediterranean cooking, suitable for babies from around 6 months. In Germany, fennel tea and pureed fennel are among the most popular first foods, valued for their gentle digestive properties. The bulb has a mild, slightly sweet anise flavor that mellows further when cooked.
How to serve
Remove the tough outer layer, chop the bulb into pieces, and steam or boil until very soft. Puree until smooth, mixing with potato or sweet potato for a creamier texture.
Cook until tender and cut into small, soft pieces. Add to soups, stews, or mix into mashed vegetables.
Serve roasted fennel wedges as finger food, or add to pasta dishes and gratins.
Nutrition
Good source of vitamin C, potassium, and dietary fiber. Also provides folate, calcium, and manganese. Fennel contains anethole, a natural compound that may help soothe digestive discomfort and reduce gas in babies.
Good to know
Fennel is not a common allergen. It has a long tradition in European infant nutrition, particularly in Germany and Italy, where fennel tea has been used for generations to ease colic and tummy troubles. The flavor is milder than you might expect, and most babies accept it well.
Tip
Roasting fennel brings out its natural sweetness and reduces the anise flavor, making it more appealing to babies who are sensitive to stronger tastes. Save the feathery fronds to add a mild flavor to broths and purees.
