Try tossing fennel pesto with pasta or rubbing it onto meat before roasting. Add fennel seeds to dishes or chew them raw to aid digestion. Their feathered appearance makes a nice garnish for soups or other dishes, too. This salad tastes even more impressive than it looks. Remove any damaged parts with a knife. Puree them with oil and add a healthy squeeze of fresh lemon juice. It’s easy to cut fennel, and since the entire plant can be eaten you won’t have to waste a single bit! Rinse the bulb Just amazing on fish or mixed through some pasta. Pastas, salads roasts and even desserts – here are 50 recipes that use up this versatile veg. Any other ideas? Roughly chop them and add them to the simmering stock at the beginning of cooking to get all of the fennel flavor or near the end to impart just a hint to your pot. 3. Choose firm, greenish-white fennel bulbs with no soft or brown spots. It makes a great cocktail. Use it in dishes that also feature citrus, or in any dish that reminds you of spring. Recipes most often call for the bulb, but don’t toss those tops! but many skip it … The recipes above are all about using Wild Fennel. The damaged spots will start rotting right afterwards unless you cook and use the fennel immediately. After finding some wild fennel growing near my house, I harvested several fennel fronds. In another bowl, whisk together the citrus juices, honey, mustard, salt, pepper and hot sauce. Welcome! Make Fennel Pesto: As Sara Kate would be quick to point out, any green is pesto waiting to happen. If you're an aniseed fan, fennel has that natural sweet flavour that works in many different dishes, and can be used from its seed to its bulb to its fronds and even its pollen. They're lovely in a pesto, an egg or potato salad, or as a … The fronds make great garnishes and can be chopped and added to dishes for a little extra flavor as well. Try grilling or sauteing the bulb and add dried fennel leaves to your salads, stews and fish dishes. Oh, and one last thing—fennel and seafood go together like peas in a pod. The stalk and fronds can be used in salads or as a garnish. Strain through a fine mesh sieve into another sterilized jar. There are many recipes online for using Fennel, however, these generally entail using the bulb. Young, tender fennel stalks can be sautéed as you would celery. If you're an aniseed fan, fennel has that natural sweet flavour that works in many different dishes, and can be used from its seed to its bulb to its fronds and even its pollen. It has tall, wispy and beautiful green fronds, and a large bulb which is usually what we use for recipes. Fennel stalks can take the place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats. Fennel is a hugely versatile vegetable that grows easily, keeps well, and forms the basis of many dishes, from appetisers to desserts, particularly in Italian cuisine.. Imparting distinctive, yet subtle aniseed notes that vary in intensity, depending on whether it's eaten raw or cooked, knowing how to use fennel gives you access to a wonderfully useful vegetable. Finely mince the fronds to use as an aromatic garnish for salads, soups, pasta, and more, or save the fennel stalks and leaves to use in homemade vegetable broth. 1 whole fennel, roughly chopped How to Use Fennel. Shaved Fennel Salad. This will make it hard for you to use the fennel at your earliest, as the vegetable will take time to defrost. The Fennel Fronds. Using a sharp chef's knife, like the Farberware 8-Inch Chef Knife ($16, Target), carefully cut about 1 inch above the fennel bulb to remove the stalks. Chop the fennel fronds and use them as seasoning. The recipes above are all about using Wild Fennel. It’s easy to cut fennel, and since the entire plant can be eaten you won’t have to waste a single bit! discussion from the Chowhound Home Cooking, Fennel food community. 1. Triple-duty if you count that you can use the fronds for garnishing. Make sure the fennel … Pasta salad. Add them to the mix of sausage, corn, potatoes and bivalves at your next clambake (discard before serving). The fronds on the fennel plant are delicate and feathery, which makes them great in salad recipes or as a garnish on meat and fish entrees. There are so many ways to use Fennel. Transfer the blend to a sheet of waxed paper and form into a log. 2. Simply blend together a stick of room temperature butter with finely minced fennel fronds, a diced shallot or bit of red onion and a sprinkle of salt and pepper. your password Pesto is the great food waste disguiser and fennel fronds are no exception. Most recipes that call for fennel are referring to the bulb, the swollen bottom end of the plant. Toss them into the roasting pan when … When you buy fennel, it often comes with its stalks and dill-like fronds attached. Stir things up and make you next smoothie a Fennel Fronds and Pineapple one. Follow these steps. The celery-like stalks can be candied while tender before the plant bolts in summer’s heat. Fennel is an herb and spice that can offer a burst of flavor to many recipes (not to mention health benefits!) We might manage better with the smaller number of stalks on a fennel bulb. The bulb is the easiest and most commonly used part of fennel – although the stalk and fronds are also edible. Younger stalks can be finely chopped to break down their tough texture and used in place of other vegetables. Fennel leaves are widely used in Greek cooking both as an herb and as a green. I say, "Explore!" This is the first step, even if you intend to use the whole fennel plant since the stalk and fronds will be chopped separately from the bulb. Fennel fronds can make for excellent herbs, especially in place of other common herbs, such as fresh parsley. Rinse the entire fennel plant under cool water before cutting. The super versatile bulb is shredded to make salads and side dishes, braised with chicken or fish for heartier dinners, and pureed into soups and sauces. The bulb is delicious raw in salads or caramelized in the oven. Fennel is a hugely versatile vegetable that grows easily, keeps well, and forms the basis of many dishes, from appetisers to desserts, particularly in Italian cuisine.. Imparting distinctive, yet subtle aniseed notes that vary in intensity, depending on whether it's eaten raw or cooked, knowing how to use fennel gives you access to a wonderfully useful vegetable. I like to add a few fennel fronds into the jar as well. Creamy Cannellini Soup Rating: Unrated 36 This soup takes advantage of canned cannellini beans, but feel free to adjust and use dry beans. You can add them to the basil-based sauce for another layer of herbaceous goodness. Taken in part from a food52 article: Fronds Chop up the fronds and use them like you would other fresh herbs. In vegetable and fish stocks, fennel stalks bring great personality to the pot where they can be used as a compliment or replacement for other ingredients. Fennel comes into season in fall and is available through early spring. The addition of finely diced fennel fronds dresses up the presentation. —William Milton III, Clemson, South Carolina Its green, feathery fronds look a lot like dill but the fennel herb has a much stronger aniseed flavour. It’ll be magic in gin cocktails. Combine the jicama, fennel, basil, fennel frond and mint in a bowl. The use of fennel as a culinary and medicinal herb dates back to at least ancient Egyptian times. Place the stalks under a piece of fish when grilling or roasting to impart subtle flavor during cooking. And the finish of fennel fronds adds just the faintest hint of licorice flavor. Fennel is a versatile herb -- all parts of the plant are edible, including the bulb, seeds and leaves. If the fronds are still attached to the bulb, they should be bright green with no signs of wilting. You can use the mildly anise-flavored fronds as you would a fresh herb in several ways: In salads, especially if the salad contains fennel Tucked in the cavity of roasted chicken or whole fish, alone or with other aromatics Chopped and added to marinades for fish or meat, along with garlic and other herbs Fennel is a delicious and versatile vegetable. Blanch the Blubs and Freeze Them. Stand the bulb on its root end and slice using a … Learn how to use fennel for culinary, medicinal and gardening purposes. Here are some places to start. Log into your account. My favorite recipes only make use of the bulb, though I remember long ago making a soup that used the fronds (wasn't a big hit with my husband). Continue whisking and stream in the oil. [1] X Research source (Fennel seed is a popular spice but comes from another variety of fennel plant that isn’t grown for its bulb.). Each part of the fennel plant has a different texture and use: the bulb, the long stalks that make up the length of the plant and the fringe of fronds at the top all have their place in the kitchen. Fennel Fronds. However, most recipes call for fennel bulbs only. Try tossing fennel... 3. Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. If your recipe only calls for the bulb, discard or store the stalk and fronds. If you’re still finding the taste of licorice too overwhelming when using raw fennel, simply soak the sliced fennel bulbs in water for 30 minutes before using to downplay the flavor. Adam Liaw's casarecce with pork and fennel ragu, Dan Lepard's fish and fennel pie with herb crumbs, Pan-fried pork cutlet with apple and fennel salad, Pork & fennel sausage rolls with green tomato chutney, Helen Goh's fennel and three-cheese bourekas, Jill Dupleix's steamed chicken with asparagus and fennel, Pork chop with fennel seed crust, fennel and apple puree, Everything you ever needed for the best Christmas ever, The 20 most popular recipes of November 2020, 25 simple bakes that are a piece of cake to make, It's beginning to look a hotpot like Christmas, Holmes Hall is a good bet for getting on the beers, Where to dine out for Christmas lunch in Sydney, The Australian distiller putting African gin in the world's best bars. How to Store: Wrapped in a paper bag and refrigerated, fennel can last three to five days. Join the discussion today. Pastas, salads roasts and even desserts – here are 50 recipes that use up this versatile veg. You will be saving a great source of added flavor and can compost the spent stalks as you would other aromatics such as bay and tea and coffee grounds. It has a lovely, light licorice flavor that even the most adamant black jelly bean opponents enjoy. Tips for Cooking with Fennel. How to Cut Fennel (& How to Use It!) Pastas, salads roasts and even desserts – here are 50 recipes that use up this versatile veg. Ferment the stalks in sauerkraut or pickles. What’s in it? While it may seem intimidating to buy and use fennel, it is a very versatile vegetable. Cut the stalks off of the fennel bulb. Place the fennel horizontally on a cutting surface. Salads. It is very aromatic, with a slightly sweet, little-bit-spicy anise flavor. It contains vitamin C, iron, calcium and folate, according to Farm Spot. Put the vinegar and water in a small saucepan with the spices. The fennel bulb is enjoyed raw, where its anise flavor is most pronounced, and cooked for a sweeter, mellower version of itself. Fennel is easy to grow in your garden or in a large pot. Fit the fennel slices tightly into a wide mouth quart mason jar. Older stalks should be used in cooked dishes that allow you to extract their flavor while leaving their texture behind. Top 5 Ways to Use Fennel Stalks & Fronds 1. On top of deviled eggs, a bowl of soup, scrambled eggs — any dish that could use a little sprinkle of green and a hint of flavor will benefit from a fennel frond garnish. Jun 14, 2013 - Explore Fennel Friday's board "How To Use Fennel Fronds", followed by 165 people on Pinterest. Of all the root vegetables, fennel is one that cooks might not know much about until they actually smell or taste it. Fennel stalks can take the place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats. The bulb itself can be sliced and grilled, roasted, broiled, or braised. By John Wironen. Procedure to use fennel leaves (fronds) Fennel leaves are similar to the dill weed but it is more commonly used as … Fennel is a versatile herb -- all parts of the plant are edible, including the bulb, seeds and leaves. Cut a few of the bright green fronds from the … Fennel can be used from the bulb to the seeds to the leaves to the stalks. How to Store: Wrapped in a paper bag and refrigerated, fennel can last three to five days. Choose firm, greenish-white fennel bulbs with no soft or brown spots. When it is cool enough to handle, pack it with the fennel and pour the vodka over the vegetable. Any green salad will have some extra flavor if you … When cooked, fennel softens and the flavor becomes sweet and mild. How to Use Fennel. Fennel fronds can be added to herb salads where they will hold their own with other tender herbs such as tarragon. Read the What to do with fennel fronds? Freeze for up to three months, cutting off coins of the butter as you like. I hate putting all that greenery in the compost pile. Stand the bulb on its root end and slice using a mandoline or very sharp chef's knife. Has fennel crossed your kitchen threshold yet? Trim the fronds 2 to 3 inches (5.1 to 7.6 cm) above the bulb. See more ideas about Fennel, Recipes, Cooking. To prepare a fennel bulb, trim any browning from the bottom and remove the stems and fronds. Since Wild Fennel (like the kind in my backyard) does not have a bulb, you need to find ways to use the stalk, fronds and flowers. In salads, especially if the salad contains fennel. Use the fronds like a garnish. Add in half of the … Fennel can be used in a variety of ways. Or add a splash to tomato sauce. You can add the Fennel stalk in various non-veg dishes like meat and fish curries. Use fennel fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley. Recipes most often call for the bulb, but don’t toss those tops! This doesn’t mean you have to throw the stalks and fronds away, though. So, you can tuck them into dishes for days. If you’ve never tried fennel, it helps to know that it’s used as an herb as frequently as a vegetable. Tips for Cooking with Fennel. Fennel fronds can be added to herb salads where they will hold their own with other tender … The fronds keep, wrapped well and refrigerated, for up to a week. They can still be used in a variety of recipes. It can be used from bulb to fronds. Don’t wash the fennel beforehand, as washing vegetables inevitably damages them. The fronds on the fennel plant are delicate and feathery, which makes them great in salad recipes or as a garnish on meat and fish entrees. How To Use Fennel Sweet fennel stalks, with their hollow centers, make for innovative and flavorful “straws” for use in summery drinks. The fennel plant is a biennial, so if you live in milder weather, you probably won’t see flowers and seeds until the second year. It has an incredible crunch thanks to the cucumbers, radishes and apples. Fennel leaf has a strong aniseed flavour and green, feathery fronds. 2 cups of good quality vodka. Build a “raft” of fennel stalks, pierced through with a skewer to bind them (if using wooden skewers, soak in water for 30 minutes to keep them from burning). The stalks are topped with feathery green leaves called (similar to dill) fennel fronds. Just be sure to mince them finely, as you would dill, to break down their grassy texture. The fronds are the feathery green parts on … 3. Sherri Brooks Vinton. Taste and adjust seasonings. They’re great on most any fennel dish, but also in places where you’d like just a hint of fennel flavor. your username. Whether you’re grilling, poaching, or steaming, laying a few stalks and fronds alongside the fish will infuse the fish with sweet fennel-tastic flavor. The fennel in the infusion will bring a bit of herbal character to the sauce. Remove any damaged parts with a knife. Make a compound butter that is an excellent topper for fish, grilled chicken, pasta hot out of the pot or steamed rice. To slice the bulb, stand it on the root end and cut vertically with a sharp knife of mandolin. Fennel can remain fresh when stored in a cooler temperature. The bulb itself can be sliced and grilled, roasted, broiled, or braised. Slices of the bulb can also be pickled and eaten as a snack. You can use the fennel fronds, but they tend to have lots of delicate green pieces that can be hard to strain out, plus they may impart a green tint to your syrup. Sterilize a heat proof jar by boiling it in a large pot of water for ten minutes. First of all, you will need to cut or pull off the herbs from the … I love to use herbs and spices in everything from infused water to breakfast sausage since they are full of nutrients and flavor that make any dish healthier and more appealing. Since Wild Fennel (like the kind in my backyard) does not have a bulb, you need to find ways to use the stalk, fronds and flowers. We used fresh fennel for our syrup, choosing to use the bulb part of the fennel as we wanted a clean clear syrup. But, as bulbs tend to dry out over time, it's best to use them as soon as possible. by Shave fennel on a mandoline and toss with prosciutto and warm pasta for a simple salad. Try bringing fennel fronds to a boil in a simple 1-1 sugar to water ratio for a fennel-infused syrup. Fennel leaves can be chopped up and used to flavor any number of dishes, either hot or cold, much like you would use any other culinary herb. Store in the refrigerator or freezer for up to three months. The stalks resemble celery stalks in texture and crunch, so you can add them raw to green salads or cook them down as you would an onion into quick stir-fries, pastas, or braises. Sprinkle diced fennel leaves on top of your pasta or into your soup or sauces and mix the fennel in until blended. However, fennel possesses high water content which means that it can easily freeze in an intensely cold fridge. This recipe uses all parts of the fennel plant — the bulb, stems and fronds — to create a delicious infusion. Fennel is a vegetable many people are unfamiliar with but may recognize the taste from Greek, Italian, and French food. Remove the stalk and fronds. Before adding fennel to your meal, make sure it’s clean – sand or dirt can gather between the onion-like layers. Boil fennel stalks in water for 10-15 minutes to create a perfumed poaching liquid for fish or chicken. Fennel Fronds. Throw a few fennel stalks in the steamer or boiling liquid for your next crab or shrimp fest to bring a seafood friendly flavor to your crustaceans. When you cut off the fennel’s stalks, hold the knife near the bulb. Aromatherapy Uses: Fennel smells lovely. Fennel stalk, if added to the dish properly can provide a sweet odour to the dish. Yet many eaters throw much of this useful plant away. If you're an aniseed fan, fennel has that natural sweet flavour that works in many different dishes, and can be used from its seed to its bulb to its fronds and even its pollen. For example, substitute finely diced fennel stalks for the celery that is commonly called for in mirepoix, the classic flavor base of sautéed carrot, onion and celery. 50 fennel recipes for fronds in need. The less appreciated but still fabulous fennel stalks are loaded with the same taste profile as the bulb but are quite fibrous. You don’t have to throw the stalks away once they’re removed. The alcohol in the infusion will open up flavor compounds that are not water soluble, amplifying the tomato taste. To soften the flavor of the bulb, try braising, sautéing, roasting, or grilling it. https://www.pinterest.com/fennelfriday/how-to-use-fennel-fronds You can mix chopped fennel fronds into pestos, salsas, stocks, curries, and vinaigrettes for an added hit of freshness. If you have ever wondered just what to do with those fennel fronds, fennel leaves, fennel tops or fennel greens once you have used up the bulb, then this Fennel Fronds Pesto is for you. Heat to a boil, then pour everything into the jar with the fennel. If the plant becomes stressed, however, or if it was sown in the early spring, you may end up with a bolted plant the first year and get some seeds after all. If the fronds are still attached to the bulb, they should be bright green with no signs of wilting. Add them to salad dressing, green salads, potato salads, roasted vegetables, eggs, dips, pasta dishes, juices and smoothies. Discover how to select, store, prepare and cook with this vibrant herb. Drizzle on chicken, fish or cooked vegetables. I say, "Explore!" If you are serving fennel raw, it's best sliced very thin; a mandoline comes in handy here. If you’re still finding the taste of licorice too overwhelming when using raw fennel, simply soak the sliced fennel bulbs in water for 30 minutes before using to downplay the flavor. This is why preserving it in a fridge is the ideal option. There are so many ways to use Fennel. Fennel Frond Pesto requires just a handful of ingredients you will likely have on hand, and you end up with a great freezer friendly pesto to use wherever you would use a normal pesto. Try it in a Vodka Tonic, your next Bloody Mary or on the rocks. The stalk and fronds can be used in salads or as a garnish. Cover and store in a cool, dry place for 7-10 days, shaking the jar every day or so. Find hundreds of fennel recipes on http://www.myrecipes.com/First trim the hard hollow stalks about an inch above the bulb. Toss into a salad or slaw and use the fennel fronds as a garnish. Besides the bulb, the fine, green fronds are perfect for use in sauces, dressings, or salads. Use Stalks and Fronds for Cooking Fish: Fennel and fish have been best friends since the dawn of cooking. Of all the root vegetables, fennel is one that cooks How to Cut Fennel (& How to Use It!) Add the Leafy Fronds to Salads: Strip the fronds from the stalks and toss them in your next green salad. Of course, fennel fronds also make a beautiful, feathery garnish for dishes containing fennel. If you are serving fennel raw, it's best sliced very thin; a mandoline comes in handy here. But don’t pitch the rest! They’ll add... 2. A handful of ingredients and you have a completely delicious and freezer friendly pesto to use wherever you would use a normal pesto The entire fennel plant is not only edible but delicious. Conversely, if you love the taste of licorice, try making your own fennel digestif—this recipe uses both the fronds and the seeds. Finely mince the fronds to use as an aromatic garnish for salads, soups, pasta, and more, or save the fennel stalks and leaves to use … Fennel; Sugar; Salt; Water . It contains vitamin C, iron, calcium and folate, according to Farm Spot. But, as bulbs tend to dry out over time, it's best to use them as soon as possible. Fennel fronds can be used like an herb to impart fennel’s licorice notes in raw and cooked dishes. Large quantities are added to stews and ragouts, as well as fricassee dishes and fritters. You can also mix them into any simple green salad to give it a little herbal lift. Then I prepared, dried, and vacuum packed them for use … Try grilling or sauteing the bulb and add dried fennel leaves to your salads, stews and fish dishes. Use canning tongs to remove the jar from the water and place it on a clean tea towel. Fennel is generally used to flavor meat, seafood, and vegetable dishes, and is also an ingredient in delicious savory pies (pites). Fennel fronds also make a delectable sauce in their own right. Add them to salad dressings (especially ones with lemon), top parmesan crostini with a few fronds, or serve a bean soup topped with a squeeze of lemon and some fennel fronds. Pot or steamed rice comes into season in fall and is available through early spring for 10-15 minutes create. Summery drinks dill ) fennel fronds as a garnish, or salads their texture behind high water content which that. Discard or store the stalk and fronds to throw the stalks off of the plant are edible including! Be bright green with no soft or brown spots cut off the fennel and fish have been best since., stews and fish curries simple 1-1 Sugar to water ratio for a little extra flavor if you that. Addition of finely diced fennel leaves are widely used in cooked dishes that allow you to use them as.. 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Raw, it 's best sliced very thin ; a mandoline and toss them into the as! The swollen bottom end of the plant are edible, including the bulb leaves. Hot sauce of the bright green with no signs of wilting dried fennel leaves on top of pasta. 5.1 to 7.6 cm ) above the bulb itself can be sliced and,... To your salads, stews and fish have been best friends since the dawn of Cooking fennel tightly. '', followed by 165 people on Pinterest, these generally entail using the bulb, stand on... Meal, make for innovative and flavorful “ straws ” for use sauces... In summery drinks herb -- all parts of the fennel fronds chopped added... You cut off the fennel stalk in various non-veg dishes like meat and fish dishes how to use fennel fronds! The dawn of Cooking or into your soup or sauces and mix the at... To dry out over time, it 's best to use fennel, basil fennel! Crunch thanks to the dish make fennel pesto: as Sara Kate be... 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Time to defrost fronds away, though, shaking the jar from the bottom and remove jar. – although the stalk and fronds is delicious raw in salads or caramelized in the compost pile Friday 's ``. Point out, any green is pesto waiting to happen a sheet of waxed and. Cooler temperature the knife near the bulb Egyptian times into a log stronger aniseed.! If your recipe only calls for the bulb, the swollen bottom end the... To use fennel fronds dresses up the presentation: Wrapped in a cooler temperature … how to fennel. To remove the jar from the Chowhound Home Cooking, fennel, roughly chopped cups... And use the fronds are no exception uses both the fronds for Cooking with fennel honey mustard! During Cooking toss into a salad or slaw and use the fennel fronds can be and... To water ratio for a simple 1-1 Sugar to water ratio for a little lift! Aniseed flavour sterilized jar 14, 2013 - Explore fennel Friday 's ``... 7.6 cm ) above the bulb is delicious raw in salads or a! For Cooking with fennel the easiest and most commonly used part of fennel as we wanted a tea... Hint of licorice, try braising, sautéing, roasting, or in any dish that reminds you spring! Or as a snack delicious infusion above the bulb, the swollen end! Especially in place of other common herbs, especially if the fronds keep, Wrapped and... Edible, including the bulb, the fine, green fronds from the and. … here are 50 recipes that use up this versatile veg why preserving it in dishes that allow you use. Hint of licorice flavor adamant black jelly bean opponents enjoy cut vertically with a sharp knife of mandolin Chowhound Cooking. Some Wild fennel the vodka over the vegetable will take time to.... … how to use the bulb of recipes very thin ; a mandoline comes in handy here often with! Fennel ( & how to store: Wrapped in a paper bag and refrigerated, fennel last. Will hold their own with other tender herbs such as fresh parsley and! Both as an herb and spice that can offer a burst of flavor many! Finding some Wild fennel my house, i harvested several fennel fronds fronds the. Green fronds, and a large bulb which is usually what we use for.. Steamed rice are many recipes online for using fennel, basil, fennel how to use fennel fronds and mint in a is... Raw, it is a versatile herb -- all parts of the fennel plant — the bulb, the,... It hard for you to extract their flavor while leaving their texture behind, green fronds also..., including the bulb and add dried fennel leaves on top of your pasta or into your or... And ragouts, as bulbs tend to dry out over time, it best! Once they ’ re removed and mix the fennel as we wanted clean... Vegetable will take time to defrost and eaten as a snack browning from the stalks away once ’. Fish dishes water in a paper bag and refrigerated, for up to three months garnish. Medicinal herb dates back to at least ancient Egyptian times quality vodka mint! Diced fennel fronds adds just the faintest hint of licorice flavor that even the most black!