🔕 🔔
Loading…

My Basket ()

All questions

How to use fennel fronds?

I just bought some lovely fennel at the farmer's market. The bulbs are going into a Thanksgiving salad along with a tablespoon of the frond leaves for color, but I never know what to do the rest - the long green frond parts. My impression is that the fronds have a much stronger anise flavor than the bulbs. Any suggestions so that I don't end up tossing them as usual?

asked by lloreen almost 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 1216 views
84e04bee 8fc8 4bdc 8199 701c1af83294  image
added almost 3 years ago

I snip them with scissors for use as a garnish. If you don't think you'll use them all, I'm sure you could infuse some olive oil with them but I've never actually done that with fennel myself.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Aa6e8268 2564 4ed0 9d71 7684a15e1b04  untitled
Julie Myers

Julie is an Editorial Assistant at Food52.

added almost 3 years ago

I dry them and throw them into tomato sauce and bolognese, as well as salads and stews. They're really adaptable for someone who likes the anise flavor -- drying them will increase their shelf life so you can use them at will!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added almost 3 years ago

Taken in part from a food52 article: Fronds
Chop up the fronds and use them like you would other fresh herbs. They're lovely in a pesto, an egg or potato salad, or as a garnish, like on this soup.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 3 years ago

I like to make a fennel and charred blood orange salad (blow torch baby) and the sprinkle the fronds over. Good with grapefruit too.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7be9269b 4bd3 4776 a58a 1796fcfd4f04  2016 03 22 12 44 46
added almost 3 years ago

Fennel fronds are wildly used in (south) Italian cooking, or to be exact: finocchietto, a wild variety consisting of mostly fronds – since it’s hard to find those outside Italy, finding an extra frond-y fennel always feels like a jackpot to me :)
Anyways: searching for finocchietto will give you an idea for its different uses and recipes.
A sicilian classic, and my favourite, is pasta con le sarde, for which there are various recipes on this site (using canned or fresh sardines, with or without tomato, pine nuts and raisins or not, …) For me the only non-negotionable component is the crunchy seasoned breadcrumb topping.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added almost 3 years ago

in addition to pasta con le sarde, fennel - in all forms - is great with fish. try fronds as garnish for tuna or whitefish salad, garnish for baked fish, or layered with fennel bulb and fennel seed in a baked fish.

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.