Fennel greens echo the subtle anise-like flavor of the bulbs. The stalks are often tough and fibrous, but lend good flavor when used as a bed for roasting fish. The tender wispy green fronds can be chopped finely and used in dishes (try adding them to a green salad). They keep well in the crisper drawer of the fridge.

Use finely chopped fronds in potato salad with finely diced onion and a dressing of olive oil, salt and pepper to taste, and lemon juice, recommends Cristina. Diana tosses chopped fronds with potatoes before roasting; she also tosses 1-inch sections of the stalks with olive oil, salt, and pepper, and roasts until tender.

venera smashes the fronds in a mortar and pestle with garlic, salt, and olive oil to make a pesto that’s delicious smeared on salmon.

You can infuse olive oil with fennel fronds (plus any combination of lemon peel, black pepper, onion, and fennel seed); heat the olive oil over very low heat, “and keep it looooooow,” explains pitu. Then use it to make a dish of roasted fish on a bed of onions and sliced fennel bulb, painting some oil on each layer.

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