How to Use Fennel
The Fronds of Delicacy
Licorice-like · Sweet · Fresh · Light
FORMS
- Fresh fennel offers a delightful brightness to all the S's: salads, sandwiches, sauces, soups, stews, stocks, and seafood.
- Dried fronds are uncommon because their core flavor gets completely lost in the drying process.
- Bulb: The fresh, raw bulb offers a milder flavor with a satisfying, celery-like crunch. But when cooked, it caramelizes like onions into something remarkable.
STORAGE
- Fresh: Keep fronds in a glass of water in the fridge, covered loosely, and use within 2–3 days.
- Dried: It's best to avoid this form completely if you come across it, since fennel fronds should really only be enjoyed fresh. They lose nearly all of their dill-like fresh aroma when frozen or dried.
- Bulb: Store fresh bulbs in the refrigerator, loosely wrapped, for up to 5 days.
PREPARATION
- Chopping & Slicing: If your goal is to sprinkle the fresh herb over a dish or mix it into other ingredients, bunch the fronds with one hand (above) and chop them with a sharp knife. If you're garnishing, simply break the sprigs into smaller segments with your hands. This is great for finishing salmon, shellfish, soups, potatoes, and falafel (below) with an enticing aroma. The bulb can be thinly sliced for salads or roughly chopped for stews and sautés.
- Infusing: Use whole sprigs with the stems intact to infuse fish broths, brines, or liqueurs.
COOKING
- Caramelizing the Bulb: The natural nutty, sweet, caramel notes of the bulb are greatly amplified with heat. Quarter the bulbs and roast, grill, sauté, or braise them until aromatic and light brown. You now have a delicious seasoning for savory dishes as well as fruity desserts.
- Pairing: Widely loved in the Mediterranean, fennel fronds are critical to many Italian pastas and baked fish dishes in France. They also pair beautifully with apples, citrus, and figs, and can cut through the richness of fatty meats.
