Fennel in season in Australia
Fennel is in season in Australia from January to October, and at its peak from April to August. This is the cooler south; the tropical north has its own calendar.
At its best
Fennel is a cool-weather vegetable. Sydney Markets lists it from April through winter and into spring, with the strongest months from autumn to the end of winter.
At the shop
Look for crisp, fresh bulbs. Fennel brings a rich aniseed flavour that is gentle when it is eaten raw and softens as it cooks.
Keeping it
Keep it in the fridge crisper.
Three dinners
- Fennel and orange salad Shave raw, with olives and oil.
- Roast fennel and sausage tray Wedges and sausages in one tin.
- Braised fennel, lemon and thyme chicken Brown the thighs, then simmer with sliced fennel and a splash of white wine.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.