Fennel Fronds
Estimated Inventory, lb : 0
Description/Taste
Fennel Fronds are the small, delicate, and frilly leaves that grow along tall stalks and can vary in size, depending on the variety and maturity, typically averaging forty centimeters in length. The dark green, thread-like leaves have a light, lacy texture with a feathery and airy appearance, and are attached to crunchy, thick stalks. Fennel Fronds are crisp with a balanced sweet and bitter taste. The leaves have a mild, anise-like flavor with green, vegetal undertones.
Seasons/Availability
Fennel Fronds are available year-round.
Current Facts
Fennel Fronds, botanically classified as Foeniculum vulgare, are the aromatic, feathery leaves of a stalk-like plant that can reach up to two meters in height and belongs to the Apiaceae family along with carrots and parsley. There are two main cultivated varieties of fennel and one wild variety that are entirely edible. Sweet fennel is predominately cultivated for its seeds while Florence fennel is cultivated for its bulb, but both varieties have edible fronds that are often unused and discarded. Recently Fennel fronds have increased in popularity as consumers are becoming conscious about the environment and are joining the zero-waste movement. Social media has also contributed to the frond’s popularity as recipes, photos, and information involving the fronds are being shared instantaneously, encouraging consumers to eat the fronds. Fennel Fronds are favored for their light, licorice taste and are used as a subtle flavoring in savory culinary dishes.
Nutritional Value
Fennel Fronds contain some vitamin C, potassium, manganese, fiber, and iron. They also contain an aromatic compound known as anethole, which is what gives the leaf its aniseed flavor.
Applications
Fennel Fronds are best suited for garnishing dishes or adding at the end of cooking preparations as their delicate nature cannot withstand prolonged periods of heat. The fronds have a licorice flavor similar to the bulb and stalks, but the leaves are lighter and more forgiving when used in dishes. Fennel Fronds can be removed from the stalks, lightly torn, and added as a topping to specialty pizzas, pasta, sandwiches, in salads, and on top of roasted meats. They can also be blended into smoothies with pineapple, brewed into a tea with fresh mint, used to flavor olive oil and vinaigrettes, or minced into pesto, sauces, curries, and dips. In addition to dressings, Fennel Fronds complement the flavor of seafood, especially salmon, and can be garnished over cooked meats, sprinkled into omelets, or stirred into stuffing. The leaves can also be used to flavor soups, stews, and casseroles, and can be frozen for extended use. Fennel fronds pair well with blueberries, apricots, beets, kohlrabi, rainbow chard, cucumber, tomatoes, seafood such as fish, crab, octopus, and shrimp, walnuts, lemon juice, feta, and wild rice. The leaves should be used immediately for best flavor and can last 1-2 days when wrapped in plastic and stored in the refrigerator.
Ethnic/Cultural Info
Fennel Fronds are a favorite flavoring used in Europe and Asia and are valued for their delicate texture. They are especially favored in Italy where they are popularly used in everyday cooking. Once believed to provide strength to the Roman armies, Fennel Fronds are used to flavor salads, pasta, Italian sausages, and sopressa, which is a type of salami. They are also often paired with artichokes in the dish known as tegame di carciofi e finocchi, where the fronds are tossed with garlic, lemon juice, and parsley. Fennel Fronds are also used in India, soaked in hot water to make herbal teas or tossed with cooked vegetables for a light, added flavor.
Geography/History
Fennel is native to the Mediterranean and select areas of Southern Europe and has been growing wild since ancient times. The plants have become naturalized along shorelines, in pastures, fields, sea cliffs, and along riverbanks and were spread to Northern Europe in the 1300s and into Asia and Africa. Fennel was also introduced to the New World via Spanish missionaries and was spread throughout California and into the New England colonies. Today Fennel Fronds are found at farmers markets and specialty grocers in Europe, China, India, Pakistan, Egypt, Indonesia, Australia, Canada, the United States, and Argentina.
Recipe Ideas
Recipes that include Fennel Fronds. One
is easiest, three is harder.| The Humble Radish |
|
Fennel Frond Falafel |
| Whole Food Bellies |
|
Fragrant Fennel Fronds Pesto |
| Kale and Caramel |
|
Roasted Fennel & Spring Greens Soup |
