Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

What to Do with Fennel Stalks & Fronds

Fine Cooking Issue 90
Photos: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

When you buy fennel, it often comes with its stalks and dill-like fronds attached. However, most recipes call for fennel bulbs only. This doesn’t mean you have to throw the stalks and fronds away, though.

I like to add fennel stalks to a vegetable broth, especially if I plan to use the broth in a fennel dish—they lend quite a bit of anise flavor. The stalks also freeze well in plastic bags for later use.

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
  • Added to chunky vegetable soups during the last minutes of simmering
  • As a bed for roasting swordfish or halibut fillets (both fronds and stalks)


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks