I adore fennel bulbs. They are delicious sautéed with shallots and added and served with scampi, or just roasted in the oven. The question I had though, was what could I do with the plentiful, feathery greens that top those yummy bulbs.
They’re not compost, but a delicious herb that you should be using! The greens atop the bulb are actually known as fronds. They are the frilly, feathery greens that are attached to the stalks that grow out of the fennel bulb. They have a mild liquorice flavour, just more of a “green” taste, if that makes sense.
So, what do you do with those fennel fronds?
- add them to herb butter
- add to salads
- add to vinagrettes/salad dressings
- add to sandwiches
- roasted vegetables
- roasted meats
- make an herb vinegar
My favourite recipe to make with those fronds… PESTO!
Made without chesse, it’s an amazing addition to seafood and fish dishes. But honestly, put it on everything!! Whip up a batch, and keep it in the fridge.
- 1 cup fennel fronds
- 2 cloves garlic
- 2 tablespoons slivered almonds
- ½ teaspoon sea salt
- ¼ cup olive oil
- Add all ingredients, except oil to food processor. Turn processor on, and through food tube add oil while machine is running.
- Store in fridge in a glass jar.