Things You'll Need
Fennel is a versatile herb -- all parts of the plant are edible, including the bulb, seeds and leaves. It contains vitamin C, iron, calcium and folate, according to Farm Spot. Try grilling or sauteing the bulb and add dried fennel leaves to your salads, stews and fish dishes. Add fennel seeds to dishes or chew them raw to aid digestion. After you harvest fennel, typically in the early fall, preserve your harvest by drying what you cannot use right away.
Wash the leaves with cool water. Blot dry.
Separate the leaves into bunches, each containing five to 10 leaves.
Tie the ends of each bunch with string.
Hang the bunches in a dry area that is well-ventilated. Try not to hang them right against a wall -- maximum air circulation is essential for best results.
Check the leaves every week for dryness. When they are completely dry, they will be brittle. It may take two to four weeks, according to the University of Illinois at Urbana-Champaign Extension.
Store dried fennel in an airtight plastic container.
Drying fennel away from direct sunlight helps preserve its color.