Fennel Frond

Fennel fronds are the feathery, dill-like green leaves that grow atop the fennel plant. They taste mildly sweet with anise notes and have a tender, wispy texture that brightens dishes when used fresh. Use them to garnish seafood and salads, blend into herb sauces or pesto, or fold into dressings and compound butter. Often found attached to bulbs or sold as loose sprigs.\n\nFennel originated around the Mediterranean, where both bulb and greens feature in Italian and Greek cooking. It is now cultivated widely in temperate regions; fronds are trimmed during harvest of bulb fennel and used fresh in home and restaurant kitchens.