BabyJoy
Fennel for babies
When and how to serve fennel at every stage of starting solids.
- Introduce from
- 6–9 months
- Safety notes
- Common choking hazard
How to prepare fennel by age
6–9 months
Cut the bulb into large wedges (keep a little core so they hold together) and roast or steam until soft enough to squash between your fingers. Raw fennel is hard and crunchy — a choking hazard at this age.
9–12 months
Soft cooked wedges or small pieces, or finely grated raw fennel mixed into other food.
12 months+
Very thinly shaved raw fennel in salads once your child chews well; cooked pieces in any dish.
Choking hazard
Fennel can be a choking hazard for babies and young children. Prepare it exactly as described for your baby’s age, seat your baby upright and always supervise meals.
Gagging (loud coughing, watery eyes, a red face) is a normal part of learning to eat. Choking is silent: your baby cannot cough, cry or breathe and needs immediate help. Learn infant CPR and choking rescue.
Nutrition highlights
- Vitamin C
- High fiber
- Potassium rich
- Manganese
Serving ideas
- Soft roasted fennel wedges
- Braised fennel with flaked fish
- Blended into vegetable soup
Prepare these as described above for your baby’s age.
Choosing and storing
Storage: Refrigerate in a bag for up to a week.
Sources
This guide is based on published guidance from:
