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
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)