What Can I Do With Fennel Tops and Fronds? Good Questions

Q: 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 Janice

Editor: 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?

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Related: Virtual CSA Box: Fennel

(Image: Faith Durand)

Comments (13)

If they're in good shape, I put them in water in a vase. Makes a pretty arrangement and the strong splash of green is a nice change from flowers.

I've done two things with them:
1. Infused oil - finely chop the fronds, add finely chopped garlic and warm in olive oil, strain and refrigerate.
2. In foil packets for steaming fish.

The flavour transfer was small, but they didn't go to waste either.

Put them in the poaching water for fish, add them to soup that has whole fennel, sprinkle on top of a grain salad that would be nice with fennel flavor, as a lovely garnish for lighter soups or pistou.....

i dice them up small and use as an herb for things like tacos, soups, etc. as long as you cut the fronds in small pieces, they cook up nicely or add a little anise like flavor to a dish. they also go good in green juices.

I throw them into a bag in the freezer and add them to the mix when making stock. I do the same with the green part of leeks.

Mark Bittman suggests using fennel (or celery) stalks when grilling fish - arrange them on the grill, then put the fish on top. It adds flavor and cuts down on grill cleaning.

And if all else fails, eat them! They're like celery, but with an nice anise flavor. Maybe dip a top in some hummus.

toss 'em into the stock pot.. or fold into a grain based salad with some other fresh herbs (parsley, basil, chives etc..)

Mix them with your salad mix.
Freeze them (makes the flavour even milder) and use them in soups.
mix with goat cheese and stuff into chicken breasts, then bake.
Make a salad dressing with them.

But you have to dry them to grill fish. Green ones will just smoke, and not in a good way.