Allergen note
Fennel is not a common allergen, but it is in the same family as celery and carrot, and rare reactions occur in children with celery or carrot allergy or with birch or mugwort pollen allergy. Offer a small amount first and watch for rash, itching or swelling.
How to serve
At 6–8 months, offer a large roasted or steamed wedge with the core attached so it holds together, or blend cooked fennel with potato or apple. From 9–12 months, serve soft-cooked strips or small pieces. Toddlers who chew well can try paper-thin shaved raw fennel.
Preparation
Cut off the stalks and fronds and peel away any stringy outer layer. Cut the bulb into wedges, then steam, braise or roast with a little oil until very tender, and let it cool to lukewarm before serving. Chopped fronds add a mild, salt-free flavor.
Texture and choking risk
Raw fennel is crunchy and can snap into hard pieces, which is a choking hazard for babies and young toddlers. Cook it until it squashes easily between your fingers, avoid thick raw slices, and always supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries fennel, note any reaction and see it in the allergen tracker.
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