Top 5 Ways to Use Fennel Stalks & Fronds
Most recipes with fennel, like our Shaved Fennel, Roasted Tomato, and Pistachio Salad, focus on the crunchy bulb, leaving us in a lurch when it comes to the leftover stalks and fronds. Fennel tops are tasty too! For these greens not to go to waste, there are five ways — including making a fennel pesto and adding them to your juice — to use fennel stalks and lacy fronds. Here are some favorite ways to use them up.
What To Do With Fennel Stalks & Lacy Fronds?
The stalks also have that signature mild licorice flavor, but are much tougher. To use them raw, I like to chop them very finely to break apart their tough fibers. They also do well if cooked.
1. Add the Leafy Fronds to Salads: Strip the fronds from the stalks and toss them in your next green salad. They’ll add just the faintest hint of licorice to each bite.
3. Use Stalks and Fronds for Cooking Fish: Fennel and fish have been best friends since the dawn of cooking. 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.
4. Juice ‘Em Up: If you have a juicer, you need look no further. You won’t get a lot of juice from the tops (unless you have a lot of fronds!), but what you do get can be mixed with other juiced fruits and vegetables.
What are your favorite ways for using fennel tops?
Related: From the Spice Cupboard: Fennel Seed