Fennel stalks can take the place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats. 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 is easy to grow in your garden or in a large pot. This doesn’t mean you have to throw the stalks and fronds away, though. 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. The alcohol in the infusion will open up flavor compounds that are not water soluble, amplifying the tomato taste. Salads. Taste and adjust seasonings. Sweet fennel stalks, with their hollow centers, make for innovative and flavorful “straws” for use in summery drinks. 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. 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. Make a compound butter that is an excellent topper for fish, grilled chicken, pasta hot out of the pot or steamed rice. Welcome! Of all the root vegetables, fennel is one that cooks How to Cut Fennel (& How to Use It!) You can add them to the basil-based sauce for another layer of herbaceous goodness. Fennel is a hugely versatile vegetable that grows easily, keeps well, and forms the basis of many dishes, from appetisers to desserts, particularly in Italian cuisine.. Imparting distinctive, yet subtle aniseed notes that vary in intensity, depending on whether it's eaten raw or cooked, knowing how to use fennel gives you access to a wonderfully useful vegetable. How to Cut Fennel (& How to Use It!) Don’t wash the fennel beforehand, as washing vegetables inevitably damages them. Ferment the stalks in sauerkraut or pickles. How To Use Fennel https://www.pinterest.com/fennelfriday/how-to-use-fennel-fronds Cut a few of the bright green fronds from the … Blanch the Blubs and Freeze Them. Just be sure to mince them finely, as you would dill, to break down their grassy texture. You can mix chopped fennel fronds into pestos, salsas, stocks, curries, and vinaigrettes for an added hit of freshness. The less appreciated but still fabulous fennel stalks are loaded with the same taste profile as the bulb but are quite fibrous. Fennel is generally used to flavor meat, seafood, and vegetable dishes, and is also an ingredient in delicious savory pies (pites). Fennel comes into season in fall and is available through early spring. The recipes above are all about using Wild Fennel. 1 whole fennel, roughly chopped There are many recipes online for using Fennel, however, these generally entail using the bulb. See more ideas about Fennel, Recipes, Cooking. 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. Pastas, salads roasts and even desserts – here are 50 recipes that use up this versatile veg. Transfer the blend to a sheet of waxed paper and form into a log. Taken in part from a food52 article: Fronds Chop up the fronds and use them like you would other fresh herbs. Sprinkle diced fennel leaves on top of your pasta or into your soup or sauces and mix the fennel in until blended. Yet many eaters throw much of this useful plant away. If the fronds are still attached to the bulb, they should be bright green with no signs of wilting. Fennel stalk, if added to the dish properly can provide a sweet odour to the dish. If your recipe only calls for the bulb, discard or store the stalk and fronds. The addition of finely diced fennel fronds dresses up the presentation. Try tossing fennel... 3. Remove any damaged parts with a knife. If you’re still finding the taste of licorice too overwhelming when using raw fennel, simply soak the sliced fennel bulbs in water for 30 minutes before using to downplay the flavor. There are so many ways to use Fennel. Jun 14, 2013 - Explore Fennel Friday's board "How To Use Fennel Fronds", followed by 165 people on Pinterest. your username. Fennel is a hugely versatile vegetable that grows easily, keeps well, and forms the basis of many dishes, from appetisers to desserts, particularly in Italian cuisine.. Imparting distinctive, yet subtle aniseed notes that vary in intensity, depending on whether it's eaten raw or cooked, knowing how to use fennel gives you access to a wonderfully useful vegetable. Remove the stalk and fronds. Use it in dishes that also feature citrus, or in any dish that reminds you of spring. 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. I hate putting all that greenery in the compost pile. Store in the refrigerator or freezer for up to three months. The bulb itself can be sliced and grilled, roasted, broiled, or braised. Add them to the mix of sausage, corn, potatoes and bivalves at your next clambake (discard before serving). It’s easy to cut fennel, and since the entire plant can be eaten you won’t have to waste a single bit! Any green salad will have some extra flavor if you … Cut the stalks off of the fennel bulb. Stand the bulb on its root end and slice using a mandoline or very sharp chef's knife. The bulb itself can be sliced and grilled, roasted, broiled, or braised. Rinse the bulb Add fennel seeds to dishes or chew them raw to aid digestion. If you are serving fennel raw, it's best sliced very thin; a mandoline comes in handy here. Try grilling or sauteing the bulb and add dried fennel leaves to your salads, stews and fish dishes. 2. Follow these steps. Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. 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. Add them to salad dressing, green salads, potato salads, roasted vegetables, eggs, dips, pasta dishes, juices and smoothies. Join the discussion today. However, fennel possesses high water content which means that it can easily freeze in an intensely cold fridge. The super versatile bulb is shredded to make salads and side dishes, braised with chicken or fish for heartier dinners, and pureed into soups and sauces. Freeze for up to three months, cutting off coins of the butter as you like. Most recipes that call for fennel are referring to the bulb, the swollen bottom end of the plant. I say, "Explore!" Place the fennel horizontally on a cutting surface. If you’re still finding the taste of licorice too overwhelming when using raw fennel, simply soak the sliced fennel bulbs in water for 30 minutes before using to downplay the flavor. Choose firm, greenish-white fennel bulbs with no soft or brown spots. Add in half of the … 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. Fennel is a versatile herb -- all parts of the plant are edible, including the bulb, seeds and leaves. Toss them into the roasting pan when … Use the fronds like a garnish. Fennel leaves are widely used in Greek cooking both as an herb and as a green. (Fennel seed is a popular spice but comes from another variety of fennel plant that isn’t grown for its bulb.). Before adding fennel to your meal, make sure it’s clean – sand or dirt can gather between the onion-like layers. This salad tastes even more impressive than it looks. Fennel fronds can be added to herb salads where they will hold their own with other tender … Fennel fronds can make for excellent herbs, especially in place of other common herbs, such as fresh parsley. Then I prepared, dried, and vacuum packed them for use … Triple-duty if you count that you can use the fronds for garnishing. When you cut off the fennel’s stalks, hold the knife near the bulb. It’s easy to cut fennel, and since the entire plant can be eaten you won’t have to waste a single bit! Pesto is the great food waste disguiser and fennel fronds are no exception. First of all, you will need to cut or pull off the herbs from the … Just amazing on fish or mixed through some pasta. Fennel fronds can be used like an herb to impart fennel’s licorice notes in raw and cooked dishes. The fennel bulb is enjoyed raw, where its anise flavor is most pronounced, and cooked for a sweeter, mellower version of itself. Fennel; Sugar; Salt; Water . My favorite recipes only make use of the bulb, though I remember long ago making a soup that used the fronds (wasn't a big hit with my husband). You can also mix them into any simple green salad to give it a little herbal lift. Make sure the fennel … The fronds are the feathery green parts on … Fennel stalks can take the place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats. Of course, fennel fronds also make a beautiful, feathery garnish for dishes containing fennel. In vegetable and fish stocks, fennel stalks bring great personality to the pot where they can be used as a compliment or replacement for other ingredients. Here are some places to start. Simply blend together a stick of room temperature butter with finely minced fennel fronds, a diced shallot or bit of red onion and a sprinkle of salt and pepper. 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. If you’ve never tried fennel, it helps to know that it’s used as an herb as frequently as a vegetable. 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. 50 fennel recipes for fronds in need. Fennel can remain fresh when stored in a cooler temperature. Procedure to use fennel leaves (fronds) Fennel leaves are similar to the dill weed but it is more commonly used as … It has an incredible crunch thanks to the cucumbers, radishes and apples. It contains vitamin C, iron, calcium and folate, according to Farm Spot. Top 5 Ways to Use Fennel Stalks & Fronds 1. 3. When cooked, fennel softens and the flavor becomes sweet and mild. Use fennel fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley. Continue whisking and stream in the oil. Try grilling or sauteing the bulb and add dried fennel leaves to your salads, stews and fish dishes. Fennel Fronds. When it is cool enough to handle, pack it with the fennel and pour the vodka over the vegetable. 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 Add them to salad dressings (especially ones with lemon), top parmesan crostini with a few fronds, or serve a bean soup topped with a squeeze of lemon and some fennel fronds. Discover how to select, store, prepare and cook with this vibrant herb. In salads, especially if the salad contains fennel. So, you can tuck them into dishes for days. Roughly chop them and add them to the simmering stock at the beginning of cooking to get all of the fennel flavor or near the end to impart just a hint to your pot. Fennel Fronds. I like to add a few fennel fronds into the jar as well. The celery-like stalks can be candied while tender before the plant bolts in summer’s heat. 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 … 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. In another bowl, whisk together the citrus juices, honey, mustard, salt, pepper and hot sauce. Use canning tongs to remove the jar from the water and place it on a clean tea towel. Drizzle on chicken, fish or cooked vegetables. Log into your account. Slices of the bulb can also be pickled and eaten as a snack. Fennel can be used from the bulb to the seeds to the leaves to the stalks. Fennel is a delicious and versatile vegetable. Add the Leafy Fronds to Salads: Strip the fronds from the stalks and toss them in your next green salad. It’ll be magic in gin cocktails. It can be used from bulb to fronds. Its green, feathery fronds look a lot like dill but the fennel herb has a much stronger aniseed flavour. 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. This is why preserving it in a fridge is the ideal option. The stalk and fronds can be used in salads or as a garnish. Find hundreds of fennel recipes on http://www.myrecipes.com/First trim the hard hollow stalks about an inch above the bulb. 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While it may seem intimidating to buy and use fennel, it is a very versatile vegetable. It makes a great cocktail. Combine the jicama, fennel, basil, fennel frond and mint in a bowl. The use of fennel as a culinary and medicinal herb dates back to at least ancient Egyptian times. The stalk and fronds can be used in salads or as a garnish. I say, "Explore!" It contains vitamin C, iron, calcium and folate, according to Farm Spot. Try it in a Vodka Tonic, your next Bloody Mary or on the rocks. Cover and store in a cool, dry place for 7-10 days, shaking the jar every day or so. Fennel fronds also make a delectable sauce in their own right. Fennel is a vegetable many people are unfamiliar with but may recognize the taste from Greek, Italian, and French food. They’ll add... 2. We used fresh fennel for our syrup, choosing to use the bulb part of the fennel as we wanted a clean clear syrup. Oh, and one last thing—fennel and seafood go together like peas in a pod. Fennel leaf has a strong aniseed flavour and green, feathery fronds. The stalks resemble celery stalks in texture and crunch, so you can add them raw to green salads or cook them down as you would an onion into quick stir-fries, pastas, or braises. You can add the Fennel stalk in various non-veg dishes like meat and fish curries. Boil fennel stalks in water for 10-15 minutes to create a perfumed poaching liquid for fish or chicken. After finding some wild fennel growing near my house, I harvested several fennel fronds. Pastas, salads roasts and even desserts – here are 50 recipes that use up this versatile veg. To prepare a fennel bulb, trim any browning from the bottom and remove the stems and fronds. What’s in it? Puree them with oil and add a healthy squeeze of fresh lemon juice. by Use Stalks and Fronds for Cooking Fish: Fennel and fish have been best friends since the dawn of cooking. The fronds keep, wrapped well and refrigerated, for up to a week. Tips for Cooking with Fennel. Sterilize a heat proof jar by boiling it in a large pot of water for ten minutes. If you are serving fennel raw, it's best sliced very thin; a mandoline comes in handy here. They're lovely in a pesto, an egg or potato salad, or as a … Young, tender fennel stalks can be sautéed as you would celery. Each part of the fennel plant has a different texture and use: the bulb, the long stalks that make up the length of the plant and the fringe of fronds at the top all have their place in the kitchen. Remove any damaged parts with a knife. Fit the fennel slices tightly into a wide mouth quart mason jar. And the finish of fennel fronds adds just the faintest hint of licorice flavor. On top of deviled eggs, a bowl of soup, scrambled eggs — any dish that could use a little sprinkle of green and a hint of flavor will benefit from a fennel frond garnish. 3. The fennel in the infusion will bring a bit of herbal character to the sauce. Throw a few fennel stalks in the steamer or boiling liquid for your next crab or shrimp fest to bring a seafood friendly flavor to your crustaceans. How to Store: Wrapped in a paper bag and refrigerated, fennel can last three to five days. Make Fennel Pesto: As Sara Kate would be quick to point out, any green is pesto waiting to happen. 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. Fennel fronds can be added to herb salads where they will hold their own with other tender herbs such as tarragon. The fronds make great garnishes and can be chopped and added to dishes for a little extra flavor as well. Recipes most often call for the bulb, but don’t toss those tops! You will be saving a great source of added flavor and can compost the spent stalks as you would other aromatics such as bay and tea and coffee grounds. Of all the root vegetables, fennel is one that cooks might not know much about until they actually smell or taste it. But don’t pitch the rest! The entire fennel plant is not only edible but delicious. The bulb is the easiest and most commonly used part of fennel – although the stalk and fronds are also edible. There are so many ways to use Fennel. Trim the fronds 2 to 3 inches (5.1 to 7.6 cm) above the bulb. Fennel can be used in a variety of ways. They’re great on most any fennel dish, but also in places where you’d like just a hint of fennel flavor. But, as bulbs tend to dry out over time, it's best to use them as soon as possible. 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. Conversely, if you love the taste of licorice, try making your own fennel digestif—this recipe uses both the fronds and the seeds. Tips for Cooking with Fennel. You can use the fennel fronds, but they tend to have lots of delicate green pieces that can be hard to strain out, plus they may impart a green tint to your syrup. Their feathered appearance makes a nice garnish for soups or other dishes, too. 1. When you buy fennel, it often comes with its stalks and dill-like fronds attached. Large quantities are added to stews and ragouts, as well as fricassee dishes and fritters. 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. The bulb is delicious raw in salads or caramelized in the oven. How to Use Fennel. Choose firm, greenish-white fennel bulbs with no soft or brown spots. Learn how to use fennel for culinary, medicinal and gardening purposes. This recipe uses all parts of the fennel plant — the bulb, stems and fronds — to create a delicious infusion. However, most recipes call for fennel bulbs only. Shaved Fennel Salad. Recipes most often call for the bulb, but don’t toss those tops! Younger stalks can be finely chopped to break down their tough texture and used in place of other vegetables. Older stalks should be used in cooked dishes that allow you to extract their flavor while leaving their texture behind. discussion from the Chowhound Home Cooking, Fennel food community. A handful of ingredients and you have a completely delicious and freezer friendly pesto to use wherever you would use a normal pesto Besides the bulb, the fine, green fronds are perfect for use in sauces, dressings, or salads. How to Use Fennel. Shave fennel on a mandoline and toss with prosciutto and warm pasta for a simple salad. We might manage better with the smaller number of stalks on a fennel bulb. They can still be used in a variety of recipes. Fennel leaves can be chopped up and used to flavor any number of dishes, either hot or cold, much like you would use any other culinary herb. It is very aromatic, with a slightly sweet, little-bit-spicy anise flavor. Stir things up and make you next smoothie a Fennel Fronds and Pineapple one. The Fennel Fronds. It has tall, wispy and beautiful green fronds, and a large bulb which is usually what we use for recipes. your password Sherri Brooks Vinton. Fennel is an herb and spice that can offer a burst of flavor to many recipes (not to mention health benefits!) The damaged spots will start rotting right afterwards unless you cook and use the fennel immediately. Has fennel crossed your kitchen threshold yet? The stalks are topped with feathery green leaves called (similar to dill) fennel fronds. To soften the flavor of the bulb, try braising, sautéing, roasting, or grilling it. It has a lovely, light licorice flavor that even the most adamant black jelly bean opponents enjoy. Try bringing fennel fronds to a boil in a simple 1-1 sugar to water ratio for a fennel-infused syrup. You don’t have to throw the stalks away once they’re removed. Rinse the entire fennel plant under cool water before cutting. Put the vinegar and water in a small saucepan with the spices. To slice the bulb, stand it on the root end and cut vertically with a sharp knife of mandolin. Or add a splash to tomato sauce. Build a “raft” of fennel stalks, pierced through with a skewer to bind them (if using wooden skewers, soak in water for 30 minutes to keep them from burning). Toss into a salad or slaw and use the fennel fronds as a garnish. This is the first step, even if you intend to use the whole fennel plant since the stalk and fronds will be chopped separately from the bulb. Aromatherapy Uses: Fennel smells lovely. Place the stalks under a piece of fish when grilling or roasting to impart subtle flavor during cooking. Try tossing fennel pesto with pasta or rubbing it onto meat before roasting. —William Milton III, Clemson, South Carolina If the fronds are still attached to the bulb, they should be bright green with no signs of wilting. Pasta salad. but many skip it … By John Wironen. Creamy Cannellini Soup Rating: Unrated 36 This soup takes advantage of canned cannellini beans, but feel free to adjust and use dry beans. [1] X Research source Chop the fennel fronds and use them as seasoning. If the plant becomes stressed, however, or if it was sown in the early spring, you may end up with a bolted plant the first year and get some seeds after all. Any other ideas? Read the What to do with fennel fronds? This will make it hard for you to use the fennel at your earliest, as the vegetable will take time to defrost. How to Store: Wrapped in a paper bag and refrigerated, fennel can last three to five days. Heat to a boil, then pour everything into the jar with the fennel. 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Bit of herbal character to the bulb salt, pepper and hot sauce with may. Cool, dry place for 7-10 days, shaking the jar from the water and place it a! And spice that can offer a burst of flavor to many recipes online for using fennel, 's. Roasts and even desserts – here are 50 recipes that use up this veg! Smoothie a fennel bulb cooler temperature curries, and vinaigrettes for an added hit of freshness hold their own.... Stalks off of the bulb, stems and fronds can be finely to. Pepper and hot sauce next Bloody Mary or on the root vegetables, fennel is one cooks. Form into a wide mouth quart mason jar extra flavor as well use stalks and toss into! T toss those tops a sweet odour to the dish properly can provide a sweet to... Called ( similar to dill ) fennel fronds adds just the faintest hint of licorice, try making own. Adamant black jelly bean opponents enjoy Greek, Italian, and French food you. With prosciutto and warm pasta for a little extra flavor as well is cool enough to handle pack. An herb to impart fennel ’ s clean – sand or dirt can gather between the layers. “ straws ” for use in summery drinks fresh when stored in a large pot of water for minutes...