What Can I Do With Fennel Tops and Fronds?

Faith Durand
Faith DurandSenior Vice President of Content at AT Media
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning, The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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published Jan 14, 2010
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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?

Next question?

Related: Virtual CSA Box: Fennel

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Ingredient
Vegetables