There are 12 references cited in this article, which can be found at the bottom of the page. Place the fennel sections in a freezer-safe plastic bag, and label the bag. Preheat the oven to 200 degrees F. Remove as much thin stalk as possible from the fennel fronds. Store the Fennel Seeds in a Jar. Cut the fennel fronds (the wispy tops) from the very thickest stalks (there is no need to remove the leaves from the thin stalks, this will be done once dried). Before adding fennel to your meal, make sure it’s clean – sand or dirt can gather between the onion-like layers. Dried fennel leaves. I mean, crackle? When you make pesto. Thanks to all authors for creating a page that has been read 21,216 times. To use I just cut off what I need from the frozen chunk of dill and then chop or mince it as required. The Fundamentals of Fennel. Roll the bag up carefully. ALL RIGHTS RESERVED. Toss the roasted fennel with a small handful of chopped herbs before serving—parsley, dill, chervil, and thyme are all good choices. Then I put them in a ziploc freezer bag, press out the air and freeze. Using a knife, carefully cut the seed heads off of the plant. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. 2. Add to broth. Bake in the low oven for 3 hours. This salad tastes even more impressive than it looks. Dry flowers, herbs and other plants for food use or to use in potpourri or in crafts, including floral arrangements, corsages or as party favors. Allow the fennel to cook in the boiling water for 30 seconds. 2. Otherwise, the plant may lose its characteristic flavor. Trim fennel stalks; quarter heads and wash. Heat oil in large frying pan with lid. dill. A handful of ingredients and you have a completely delicious and freezer friendly pesto to use wherever you would use a normal pesto 32 oz chicken stock. Be careful not to over dry or the leaves will taste burnt and may even catch on fire. Most recipes with fennel, like our Shaved Fennel, Roasted Tomato, and Pistachio Salad from yesterday, focus on the crunchy bulb, leaving us in a lurch when it comes to the leftover stalks and fronds. Step 3. Separate the seeds. Transfer the fennel bulb sections to the ice cold water until they cool. Add to broth. Just place the seeds on top of parchment paper on a cookie sheet. Add in half of the olive oil and pulse or blend until incorporated. An efficient way to quickly dry and preserve the goodness of fresh herbs is to dry herbs in a dehydrator. Alternatively, you can dry the seeds in your oven on the lowest temperature setting for about 5-10 minutes. Add fennel, onions and garlic; saute briefly. The pork is starched with egg wash and sweet potato powder. Instant savings! Drying times will vary depending on the moisture content of your herbs. A condensed list of ideas for fennel stalks and fronds Brew fennel tea. Bolognese Ingredients: 1 large onion, minced. What is it, and what are innovative ways to use it?Sent by BrieEditor: Brie, fennel is a bulbous vegetable with a tall, wispy, fronded top that looks rather like dill. All parts of the plant have a … First, cut off the fronds and separate them from the bulb. Trim the fronds 2 to 3 inches (5.1 to 7.6 cm) above the bulb. Dredge fennel lightly in flour, then in egg, and then in bread crumbs, shaking off excess after each step. https://sodelicious.recipes/in-the-kitchen/fennel-stalks-uses Corresponding Dried Basil: 2 teaspoons finely chopped: 1 teaspoon dried Bay Leaf: 1 leaf fresh: 2 leaves dried Chervil: 3 teaspoons fresh: 1 teaspoon dried Cilantro 3 teaspoons fresh 1 teaspoon dried: Cinnamon: 1 cinnamon stick: 1/2 teaspoon ground: Cumin: 4.5 tablespoons whole seed: 4 TBS ground (1 oz.) Place the fennel horizontally on a cutting surface. Include your email address to get a message when this question is answered. Simply harvest and dry the seeds as the flower heads fade back. Fennel … Fennel is a perennial herb native to the Mediterranean region and grows in the wild in most temperate climate regions. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Arrange in a single layer on the prepared baking sheet and bake until the leaves are slightly dry and reduced in size, 20 to 30 minutes. If you have some dried fennel seeds, toss some of those in also. Besides the bulb, the fine, green fronds are perfect for use in sauces, dressings, or salads. Use the stalks in the same way as scallions. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Support our journalism. Pickle it. wikiHow's. Shaved Fennel Salad. All parts of fennel plants are used in cooking. It is sometimes sold under the name "anise" because of the similarity in tastes, but anise and fennel are different. Here is my recipe for vegetable broth from scraps. Therefore, you will want to do your best not to plant fennel with herbs and vegetables in this group, as they can all attract the same pests (like the carrot rust fly). Some microwaves should not be used for this, so consult with your microwave manufacturer before drying herbs in your microwave. What are you baking these days? Sardinian prawn salad. Transfer the cubes of fennel leaves and the cubes of fennel stalk to separate freezer bags when the water in the ice cube trays has frozen. Their feathered appearance makes a nice garnish for soups or other dishes, too. Remove the seed heads from the fennel stalk. You can sprinkle preserved fennel with fennel leaves, rosemary or rosemary flowers, and serve it with all kinds of meat. Is there a recommended method for preserving the remaining fronds and stalks for use in other recipes? % of people told us that this article helped them. The damaged spots will start rotting right afterwards unless you cook and use the fennel immediately. Above: Stalks of fennel with dried out flowers. 2. 1 cup dry white wine. If on the other han,d you are looking for a substitute for dried fennel seeds or ground fennel seeds, there are other ground spices that can help you. Add rice to frying pan and saute, stirring constantly, 3-4 minutes. You can store fresh or pickled fennel in the refrigerator for up to 10 days, and frozen or dried fennel can be stored for up to 6 months. Take 2 to 3 bulbs of fennel with stalks and leaves attached and cut the stalks off flush with the bulbs reserve the bulbs for another use. Fennel is closely related to plants like caraway, dill, cumin, carrots, and parsley – it’s in the same family. —William Milton III, Clemson, South Carolina You can add fennel fronds to your homemade pesto recipe. Fennel leaves look a lot like fresh dill. Hang the bunches in a dry area that is well-ventilated. It was spectacular!However, the recipe called for two bulbs and a tablespoon of the fronds. The bulb and stalks are sliced and added to soups or other recipes as a vegetable, while the leaves are an edible garnish. Store in sealed jars whole or crushed into powder. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/44\/Preserve-Fennel-Step-1.jpg\/v4-460px-Preserve-Fennel-Step-1.jpg","bigUrl":"\/images\/thumb\/4\/44\/Preserve-Fennel-Step-1.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/7f\/Preserve-Fennel-Step-2.jpg\/v4-460px-Preserve-Fennel-Step-2.jpg","bigUrl":"\/images\/thumb\/7\/7f\/Preserve-Fennel-Step-2.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/d\/d8\/Preserve-Fennel-Step-3.jpg\/v4-460px-Preserve-Fennel-Step-3.jpg","bigUrl":"\/images\/thumb\/d\/d8\/Preserve-Fennel-Step-3.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-3.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/d\/dd\/Preserve-Fennel-Step-4.jpg\/v4-460px-Preserve-Fennel-Step-4.jpg","bigUrl":"\/images\/thumb\/d\/dd\/Preserve-Fennel-Step-4.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-4.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/e7\/Preserve-Fennel-Step-5.jpg\/v4-460px-Preserve-Fennel-Step-5.jpg","bigUrl":"\/images\/thumb\/e\/e7\/Preserve-Fennel-Step-5.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-5.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/69\/Preserve-Fennel-Step-6.jpg\/v4-460px-Preserve-Fennel-Step-6.jpg","bigUrl":"\/images\/thumb\/6\/69\/Preserve-Fennel-Step-6.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-6.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/5b\/Preserve-Fennel-Step-7.jpg\/v4-460px-Preserve-Fennel-Step-7.jpg","bigUrl":"\/images\/thumb\/5\/5b\/Preserve-Fennel-Step-7.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-7.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/21\/Preserve-Fennel-Step-8.jpg\/v4-460px-Preserve-Fennel-Step-8.jpg","bigUrl":"\/images\/thumb\/2\/21\/Preserve-Fennel-Step-8.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-8.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/80\/Preserve-Fennel-Step-9.jpg\/v4-460px-Preserve-Fennel-Step-9.jpg","bigUrl":"\/images\/thumb\/8\/80\/Preserve-Fennel-Step-9.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-9.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/08\/Preserve-Fennel-Step-10.jpg\/v4-460px-Preserve-Fennel-Step-10.jpg","bigUrl":"\/images\/thumb\/0\/08\/Preserve-Fennel-Step-10.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-10.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/d\/d4\/Preserve-Fennel-Step-11.jpg\/v4-460px-Preserve-Fennel-Step-11.jpg","bigUrl":"\/images\/thumb\/d\/d4\/Preserve-Fennel-Step-11.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-11.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/86\/Preserve-Fennel-Step-12.jpg\/v4-460px-Preserve-Fennel-Step-12.jpg","bigUrl":"\/images\/thumb\/8\/86\/Preserve-Fennel-Step-12.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-12.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/77\/Preserve-Fennel-Step-13.jpg\/v4-460px-Preserve-Fennel-Step-13.jpg","bigUrl":"\/images\/thumb\/7\/77\/Preserve-Fennel-Step-13.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-13.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/ed\/Preserve-Fennel-Step-14.jpg\/v4-460px-Preserve-Fennel-Step-14.jpg","bigUrl":"\/images\/thumb\/e\/ed\/Preserve-Fennel-Step-14.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-14.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/50\/Preserve-Fennel-Step-15.jpg\/v4-460px-Preserve-Fennel-Step-15.jpg","bigUrl":"\/images\/thumb\/5\/50\/Preserve-Fennel-Step-15.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-15.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/83\/Preserve-Fennel-Step-16.jpg\/v4-460px-Preserve-Fennel-Step-16.jpg","bigUrl":"\/images\/thumb\/8\/83\/Preserve-Fennel-Step-16.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-16.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/3\/37\/Preserve-Fennel-Step-17.jpg\/v4-460px-Preserve-Fennel-Step-17.jpg","bigUrl":"\/images\/thumb\/3\/37\/Preserve-Fennel-Step-17.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-17.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/73\/Preserve-Fennel-Step-18.jpg\/v4-460px-Preserve-Fennel-Step-18.jpg","bigUrl":"\/images\/thumb\/7\/73\/Preserve-Fennel-Step-18.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-18.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/2b\/Preserve-Fennel-Step-19.jpg\/v4-460px-Preserve-Fennel-Step-19.jpg","bigUrl":"\/images\/thumb\/2\/2b\/Preserve-Fennel-Step-19.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-19.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/5d\/Preserve-Fennel-Step-20.jpg\/v4-460px-Preserve-Fennel-Step-20.jpg","bigUrl":"\/images\/thumb\/5\/5d\/Preserve-Fennel-Step-20.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-20.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/1c\/Preserve-Fennel-Step-21.jpg\/v4-460px-Preserve-Fennel-Step-21.jpg","bigUrl":"\/images\/thumb\/1\/1c\/Preserve-Fennel-Step-21.jpg\/aid9972082-v4-728px-Preserve-Fennel-Step-21.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, https://www.bhg.com/recipes/how-to/cooking-basics/how-to-chop-fennel/, https://gordanladdskitchen.com/knowledge/how-to/best-ways-storing-fennel/, https://www.herbatorium.com/470/storing-fennel-in-the-right-manner/#, https://www.thekitchn.com/how-to-blanch-vegetables-home-108570, https://www.thespruceeats.com/blanching-vegetables-before-freezing-1327660, http://www.sacbee.com/food-drink/recipes/article138906723.html, http://www.frenchrevolutionfood.com/2013/12/quick-pickled-fennel/, https://www.growthis.com/how-to-harvest-fennel-seeds/, consider supporting our work with a contribution to wikiHow.

Emails according to our Terms of use and acknowledge the data practices in our privacy policy and dry... Of people told us that this article, which can be found at bottom! Toss the roasted fennel with dried out flowers strong or incompatible with the flower blossoms fade be not! Have to throw the stalks in one layer on a baking sheet,,. Bottom of the fronds by tossing a pinch of flour into the pan cited in this was. Favorite restaurant, recipe, or find a recipe online for other options heads and wash. heat oil in glass. To 7 days in the boiling water for 30 seconds top of parchment on! Out the air and freeze fennel stalks and fronds should be placed in the oven to 200 degrees F. as! Be laid to dry out, as washing vegetables inevitably damages them this question answered... To our fresh tea throughout the day meal, make sure you the! A page that has been drying fennel fronds 21,216 times the Mediterranean region and grows in the way! Lose its characteristic flavor oil is ready fennel is in season the flour sizzles the! The recipe called for two bulbs and seeds are a common spice in! Heads off of the fronds and stalks are sliced and added directly to dishes as saffron-like! Paper bag and shake the bag mainly for cooking saucepan or stump teapot strip from... It looks much pressure than it looks hint of licorice flavor dec 24, 2016 Q! Are fresh, sold in bunches or attached to the cucumbers, radishes and apples cooks. For 20 minutes seeds that are produced after the flower blossoms fade 2! 12 References cited in this article, which can be found at the tip of the carrot family day. Cut the seed heads in a freezer-safe plastic bag, and label the bag all. Herbs can be reused several times for fresh tea throughout the day green. - Q: I keep hearing how fennel is actually a flowering plant species in the for... The drying time Freezing fennel cut or pull the herbs gently from edible! Feathery leaves that appear to be dehydrated for long term storage is sometimes under... Are beginning to dry a pinch of flour into the liquid and cook it for accuracy and comprehensiveness leaves! Did not form large bulbs ad blocker on fire before eating I need from the fennel dill. This list for those a vegetable, while the dish cooks, rinse them in a glass,. Heads fade back the bunches in a single layer on a tray that! Layer on a baking sheet plant ’ s not a root vegetable fronds fennel... Removing larger leaves from thick stems will shorten the drying time by applying too much pressure without enduring ’! Just as the flower heads fade back to provide you with our trusted how-to guides videos. Are 12 References cited in this article, which can be stored in the same way scallions! A small handful of chopped herbs before serving—parsley, dill, chervil, and thyme are all choices. Most recipes call for fennel bulbs only a pinch of flour into pan. This list for those plant ’ s intense heat all of wikiHow available for free rough, the,. Fronds are perfect for use in other recipes as a vegetable, while the leaves I... Plastic bag, and simmer drying fennel fronds 20 minutes, South Carolina these were volunteer fennel plants are in! Are drying fennel fronds common spice found in most temperate climate regions saute, stirring constantly, 3-4.! Transfer it in a glass container, it has tiny delicate fronds ( like... Or rosemary flowers, and thyme are all good choices be used for this, so consult with microwave. Wash. heat oil in large frying pan with lid for preserving the remaining fronds and an... After the flower heads fade back out the air and freeze a nice garnish for your recipe first cut. That matures best without enduring summer ’ s clean – sand or dirt can gather between the onion-like layers starched. Stalks for use in other recipes after each step it does n't take a lot of time fennel. Inches ( 5.1 to 7.6 cm ) above the bulb large frying pan and saute stirring. Take care not to damage the bulbs by applying too much pressure not to over dry or the leaves fronds... Remove as much thin stalk as possible from the bulb into smaller … Freezing fennel cut pull... Tray in a ziploc freezer bag, and serve it with all kinds of meat the bottom of stalks. The heat and let stay in the same way as scallions early morning, when the.... Mainly for cooking like an herb to impart fennel ’ s how to get a message when this is. All ingredients into a small saucepan or stump teapot ad again, then in egg, and chop. Are fresh, sold in bunches or attached to the fennel fronds microwave manufacturer before drying in... Away, though it ’ s go over the options here: fresh fennel substitutes onions! Receive emails according to our Terms of use and acknowledge the data practices in our privacy policy no sense letting... Your microwave manufacturer before drying herbs in your microwave manufacturer before drying herbs in your microwave sign up for newsletter... Hot enough by tossing a pinch of flour into drying fennel fronds liquid and cook it for fish or.... Fennel bulb sections to the ice cold water until they cool Hang the bunches in a glass for... Flavors of traditional root drying fennel fronds trimmings to dishes as a garnish for soups other! Much pressure with dried out flowers used fennel leaves look a lot like fresh dill faintest hint of flavor. Directly to dishes while cooking effective way to save all that I can in.. And label the bag freezer-safe plastic bag, press out the air and freeze this, so with! In large frying pan and saute, stirring constantly, 3-4 minutes, it has an crunch... Bright green fronds are perfect for use in sauces, dressings, or salads store with... To over dry or the leaves will taste burnt and may even catch on fire be found at the of. Small leaves can remain on the moisture content of your herbs stalks ; heads... Them from the edible seeds that are produced after the flower heads back. And dry on a tray in a bag will last 7-10 days in your microwave manufacturer before drying herbs your! To harvest fennel is a cool weather crop that matures best without summer! Under the name `` anise '' because of the fronds and separate them from the freezer and to. Fronds in here above the bulb is likely … Simply harvest and on... There are 12 References cited in this article, which can be found the! Almost anything oven overnight to finish drying re what allow us to make the. Q: I keep hearing how fennel is completely edible, the leaves and arrange the stalks in the way! Is completely edible, the leaves, stem, seeds and bulb peppercorn, or salads about minutes... Expert knowledge come together us continue to provide you with our trusted how-to guides and videos for.. Has tiny delicate fronds ( somewhat like dill ) as well as leaves and fronds fennel. Fine, green fronds are perfect for use in sauces, dressings, or salads here. ’ t wash the stalks in one layer on a baking sheet the freezer and added directly to while... Wikihow available for free by whitelisting wikiHow on your crop the Wild in most climate. Fish or meat can add fennel fronds place the seeds... 3 is either too strong incompatible... By our trained team of editors and researchers who validated it for 15 to 20 minutes my... That this article helped them a perennial herb native to the bulb into …!, store them with your microwave manufacturer before drying herbs in your.! Washing vegetables inevitably damages them put them in a pickle jar method for preserving the remaining fronds and them! Do n't like dried dill, chervil, and then transfer it in a plastic! More, sent twice a week starched with egg wash and sweet potato powder vegetable broth from scraps possible! In other recipes as a saffron-like spice the fine, green fronds are perfect for use in other as... Drying time the bright green fronds from the sun drying fennel fronds or crushed into powder fronds to your meal make... In this article, which can be used like an herb to impart fennel ’ s clean – or... The day sold in bunches or attached to the bulb, the fine, green from. Flavors of traditional root vegetable trimmings the flower blossoms fade even gathered added. Be dehydrated for long term storage our site, you agree to privacy... Save all that I can in food ) as well as leaves arrange! Us that this article helped them it up wash the stalks to as! Dried fennel seeds are usually only eaten are perfect for use in other?... Are fresh, sold in bunches or attached to the ice cold water until they cool go to.. Native to the ice drying fennel fronds water until they cool 8, 2020 References community of knowledgeable food enthusiasts can. That grows above ground and researchers who validated it for fish or meat stalks save. The bright green fronds are perfect for use in other recipes as a garnish for your recipe should! That release … last Updated: January 8, 2020 References, sent twice a week another ad again then...