Finely mince the fronds to use as an aromatic garnish for salads, soups, pasta, and more, or save the fennel stalks and leaves to use … Here are some places to start. To soften the flavor of the bulb, try braising, sautéing, roasting, or grilling it. Fennel can be used in a variety of ways. Place the fennel horizontally on a cutting surface. 1 whole fennel, roughly chopped Pastas, salads roasts and even desserts – here are 50 recipes that use up this versatile veg. Procedure to use fennel leaves (fronds) Fennel leaves are similar to the dill weed but it is more commonly used as … What’s in it? Fennel stalks can take the place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats. It is very aromatic, with a slightly sweet, little-bit-spicy anise flavor. Add them to salad dressing, green salads, potato salads, roasted vegetables, eggs, dips, pasta dishes, juices and smoothies. The fennel bulb is enjoyed raw, where its anise flavor is most pronounced, and cooked for a sweeter, mellower version of itself. I say, "Explore!" Fennel is easy to grow in your garden or in a large pot. Just be sure to mince them finely, as you would dill, to break down their grassy texture. 1. Fennel leaf has a strong aniseed flavour and green, feathery fronds. Fennel is an herb and spice that can offer a burst of flavor to many recipes (not to mention health benefits!) The fronds on the fennel plant are delicate and feathery, which makes them great in salad recipes or as a garnish on meat and fish entrees. Fennel fronds also make a delectable sauce in their own right. Fennel fronds can be added to herb salads where they will hold their own with other tender herbs such as tarragon. Fennel can be used from the bulb to the seeds to the leaves to the stalks. The less appreciated but still fabulous fennel stalks are loaded with the same taste profile as the bulb but are quite fibrous. Fennel fronds can be used like an herb to impart fennel’s licorice notes in raw and cooked dishes. How to Store: Wrapped in a paper bag and refrigerated, fennel can last three to five days. Any green salad will have some extra flavor if you … You can mix chopped fennel fronds into pestos, salsas, stocks, curries, and vinaigrettes for an added hit of freshness. How to Use Fennel. Then I prepared, dried, and vacuum packed them for use … Has fennel crossed your kitchen threshold yet? It’s easy to cut fennel, and since the entire plant can be eaten you won’t have to waste a single bit! However, fennel possesses high water content which means that it can easily freeze in an intensely cold fridge. The bulb itself can be sliced and grilled, roasted, broiled, or braised. Of course, fennel fronds also make a beautiful, feathery garnish for dishes containing fennel. Make Fennel Pesto: As Sara Kate would be quick to point out, any green is pesto waiting to happen. While it may seem intimidating to buy and use fennel, it is a very versatile vegetable. A handful of ingredients and you have a completely delicious and freezer friendly pesto to use wherever you would use a normal pesto 50 fennel recipes for fronds in need. The addition of finely diced fennel fronds dresses up the presentation. It’ll be magic in gin cocktails. I like to add a few fennel fronds into the jar as well. The fronds are the feathery green parts on … This is why preserving it in a fridge is the ideal option. Use it in dishes that also feature citrus, or in any dish that reminds you of spring. You can add the Fennel stalk in various non-veg dishes like meat and fish curries. Jun 14, 2013 - Explore Fennel Friday's board "How To Use Fennel Fronds", followed by 165 people on Pinterest. Chop the fennel fronds and use them as seasoning. I hate putting all that greenery in the compost pile. It has a lovely, light licorice flavor that even the most adamant black jelly bean opponents enjoy. 3. Don’t wash the fennel beforehand, as washing vegetables inevitably damages them. They can still be used in a variety of recipes. But, as bulbs tend to dry out over time, it's best to use them as soon as possible. In salads, especially if the salad contains fennel. It has an incredible crunch thanks to the cucumbers, radishes and apples. Fennel is a versatile herb -- all parts of the plant are edible, including the bulb, seeds and leaves. When it is cool enough to handle, pack it with the fennel and pour the vodka over the vegetable. I say, "Explore!" https://www.pinterest.com/fennelfriday/how-to-use-fennel-fronds Stand the bulb on its root end and slice using a mandoline or very sharp chef's knife. This recipe uses all parts of the fennel plant — the bulb, stems and fronds — to create a delicious infusion. The recipes above are all about using Wild Fennel. Pasta salad. The fennel plant is a biennial, so if you live in milder weather, you probably won’t see flowers and seeds until the second year. Learn how to use fennel for culinary, medicinal and gardening purposes. Oh, and one last thing—fennel and seafood go together like peas in a pod. Log into your account. Pastas, salads roasts and even desserts – here are 50 recipes that use up this versatile veg. It contains vitamin C, iron, calcium and folate, according to Farm Spot. See more ideas about Fennel, Recipes, Cooking. Use canning tongs to remove the jar from the water and place it on a clean tea towel. (Fennel seed is a popular spice but comes from another variety of fennel plant that isn’t grown for its bulb.). discussion from the Chowhound Home Cooking, Fennel food community. Boil fennel stalks in water for 10-15 minutes to create a perfumed poaching liquid for fish or chicken. Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. If the fronds are still attached to the bulb, they should be bright green with no signs of wilting. Try grilling or sauteing the bulb and add dried fennel leaves to your salads, stews and fish dishes. Puree them with oil and add a healthy squeeze of fresh lemon juice. Any other ideas? There are so many ways to use Fennel. For example, substitute finely diced fennel stalks for the celery that is commonly called for in mirepoix, the classic flavor base of sautéed carrot, onion and celery. They’ll add... 2. To prepare a fennel bulb, trim any browning from the bottom and remove the stems and fronds. I love to use herbs and spices in everything from infused water to breakfast sausage since they are full of nutrients and flavor that make any dish healthier and more appealing. Fennel comes into season in fall and is available through early spring. If you have ever wondered just what to do with those fennel fronds, fennel leaves, fennel tops or fennel greens once you have used up the bulb, then this Fennel Fronds Pesto is for you. Stand the bulb on its root end and slice using a … Blanch the Blubs and Freeze Them. This doesn’t mean you have to throw the stalks and fronds away, though. Recipes most often call for the bulb, but don’t toss those tops! Remove the stalk and fronds. Conversely, if you love the taste of licorice, try making your own fennel digestif—this recipe uses both the fronds and the seeds. First of all, you will need to cut or pull off the herbs from the … How to Store: Wrapped in a paper bag and refrigerated, fennel can last three to five days. 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. Fennel leaves are widely used in Greek cooking both as an herb and as a green. Triple-duty if you count that you can use the fronds for garnishing. Choose firm, greenish-white fennel bulbs with no soft or brown spots. How To Use Fennel Make a compound butter that is an excellent topper for fish, grilled chicken, pasta hot out of the pot or steamed rice. Try tossing fennel... 3. Most recipes that call for fennel are referring to the bulb, the swollen bottom end of the plant. Sherri Brooks Vinton. You can also mix them into any simple green salad to give it a little herbal lift. Cut a few of the bright green fronds from the … 2. Since Wild Fennel (like the kind in my backyard) does not have a bulb, you need to find ways to use the stalk, fronds and flowers. Choose firm, greenish-white fennel bulbs with no soft or brown spots. [1] X Research source Slices of the bulb can also be pickled and eaten as a snack. Use fennel fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley. You can use the mildly anise-flavored fronds as you would a fresh herb in several ways: In salads, especially if the salad contains fennel Tucked in the cavity of roasted chicken or whole fish, alone or with other aromatics Chopped and added to marinades for fish or meat, along with garlic and other herbs Younger stalks can be finely chopped to break down their tough texture and used in place of other vegetables. Toss them into the roasting pan when … Using a sharp chef's knife, like the Farberware 8-Inch Chef Knife ($16, Target), carefully cut about 1 inch above the fennel bulb to remove the stalks. If you're an aniseed fan, fennel has that natural sweet flavour that works in many different dishes, and can be used from its seed to its bulb to its fronds and even its pollen. Use Stalks and Fronds for Cooking Fish: Fennel and fish have been best friends since the dawn of cooking. Fennel Frond Pesto requires just a handful of ingredients you will likely have on hand, and you end up with a great freezer friendly pesto to use wherever you would use a normal pesto. How to Cut Fennel (& How to Use It!) Finely mince the fronds to use as an aromatic garnish for salads, soups, pasta, and more, or save the fennel stalks and leaves to use in homemade vegetable broth. Transfer the blend to a sheet of waxed paper and form into a log. This will make it hard for you to use the fennel at your earliest, as the vegetable will take time to defrost. Sausage, corn, potatoes and bivalves at your next green salad will have some extra flavor as.! Or so a fennel-infused syrup them in your next clambake ( discard before serving ) it. To handle, pack it with the same taste profile as the bulb is delicious raw in,. As an herb and as a garnish, or braised your next clambake ( discard before serving ) most. And hot sauce own with other tender herbs such as tarragon in,... 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