Foods & cuts · Fennel
Fennel wedges
Cut through the root end so each wedge keeps a piece of core. The core is what stops it falling into a pile of layers on the grate.
What it is
- Form
- Cut vegetable
- Typical weight
- 50–90 g
- Typical thickness
- 15–25 mm
- Cut
- Not a cut of anything
Why it behaves as it does
Same structural rule as an onion wedge and worth stating in both places: a layered bulb cut through its root end holds together, and one cut across it does not. Keep a piece of core in every wedge and it turns as one object. Fennel is grilled at least as much for the flavour change as the texture — the raw anise sharpness softens considerably over heat — which means undercooking it is a real failure and not merely a firmer result. The outer layer is often tough and stringy enough to be worth removing before cutting. BBQHQ publishes no duration, holding no source for fennel, and notes only that the wedge is thicker than it looks and the outer faces will colour well before the core is tender.
When is it done?
Food-safety endpoint
BBQHQ holds no food-safety rule for this food. We are not showing you another jurisdiction’s figure in its place — check your national food-safety authority.
When it goes wrong
- Burnt outside, underdone inside
- Vegetables charred outside and hard in the middle — 2 distinguishable causes.
- It fell apart
- Layered vegetables falling apart on the grate — 2 distinguishable causes.
Afterwards
Cooling, keeping and reheating what is left is general guidance for barbecue leftovers. Neither UK authority publishes anything specific to fennel wedges, and BBQHQ does not invent a distinction they do not make.
What we don't know about this
No institutional source has been found that publishes a grilling time for this one. The two extension services behind BBQHQ's other produce timings do not cover it.
What we know we’re missing records what was searched for each of these, and what would settle it.