Storage: Remove fronds from the bulb before storage. Store both in storage bags to minimize dehydration. Like dill, fennel fronds degrade quickly in the presence of moisture, so adding a paper towel to the frond bag will absorb condensation. Fennel fronds can be dried or frozen (see Dill).
Uses: Fennel can be used raw in salads or crudites for a fresh, zingy crunch. Cooking mellows the anise flavor. Fennel pairs well with oranges, fish, tomatoes and olives.
- Baked Sweet Fennel with Parmesan Crust
- Braised Fennel with Diced Vegetables
- Cucumber and Fennel with Orange-Mint Dressing
- Fast Sauté of Fennel and Mushrooms
- Fennel and Celery Soup
- Fennel, Orange and Parsley
- Green Beans and Fennel Ragout
- Linguine with Fennel and Tuna
- Zuppa di Ceci e Finocchio alla Sarda (Sardinian Chickpea and Fennel Soup)