Fennel fronds

Don't throw away your fennel fronds. There are so many delicious ways to use up that yumminess, and I have a collection of recipes to inspire

Do you love fennel but never know what to do with the fronds? No problem! Don't let it go to waste, make them into Fennel Frond Pesto!

Italian cakes made from wild or cultivated fennel greens are a great thing to make with extra fennel fronds and stems. Makes about 12 1/8 cup cakes.

This Fennel Fronds Pesto combines a handful of ingredients to give you a delicious freezer-friendly pesto that is also freezer friendly.

You can use fennel fronds like any tender herb. And if you already bought the fennel, they're free!

This is a chimichurri recipe using fennel fronds. Fennel fronds are often found in excess. This is a great way to use fennel fronds.

This is the time of the year for wild fennel fronds. Thank goodness that my parents moved to Northern California. I don’t know what we would have done without our wild fennel! The wild fennel that grows here in Northern California is the same variety, finocchietto selvatico, as the one that grows

What to make with Fennel Fronds? This Fennel Frond pesto is a great way to use up those fennel greens and reduce any food waste.

Have you ever tried fennel fronds? There are a zillion recipes out there using fennel bulbs, but very few that use the stalks and fennel fronds. But they ARE edible. Even delicious! They have that

Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.