I recently used fresh fennel in a recipe for the first time. It was spectacular!
However, the recipe called for two bulbs and a tablespoon of the fronds. Is there a recommended method for preserving the remaining fronds and stalks for use in other recipes? Do I dry them and, if so, how does that alter their potency?
Sent by JaniceEditor: Janice, we have this same question. We tend to slice the stalks and use them when we are making a fennel salad, and we often just add in a lot of the fronds, too. Their flavor is so delicate it doesn't seem to make a big difference. But that delicate flavor seems to imply that they wouldn't do well dried.
Readers, what do you do with your fennel tops and fronds?
Related: Virtual CSA Box: Fennel
(Image: Faith Durand)