20 Flavorful Fennel Frond Recipes Deliciously Creative

Don’t toss those fragrant fennel fronds—they’re the secret to adding fresh, herbal flair to your meals! Whether you’re whipping up a quick weeknight dinner or a showstopping seasonal dish, these 20 creative recipes will transform those feathery greens into something truly delicious. From vibrant pestos to cozy soups, get ready to fall in love with fennel fronds all over again. Let’s dive in!

Fennel Frond Pesto Pasta

Don’t toss those feathery fennel fronds—blend them into a bright, herbaceous pesto that transforms simple pasta into something special.

Ingredients

• 8 oz dried pasta (like spaghetti or linguine)
• 1 cup packed fennel fronds (stems removed)
• 1/3 cup grated Parmesan cheese
• 1/4 cup toasted walnuts
• 1 small garlic clove, minced
• 1/2 tsp lemon zest
• 1 tbsp lemon juice
• 1/3 cup extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, pulse fennel fronds, Parmesan, walnuts, garlic, lemon zest, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper in a food processor until finely chopped.
3. With the processor running, slowly drizzle in olive oil until the pesto is smooth but still slightly textured.
4. Toss hot pasta with the pesto, adding reserved pasta water 1 tbsp at a time until the sauce coats the noodles evenly.

The anise-like sweetness of the fronds pairs perfectly with the nutty walnuts and sharp Parmesan—it’s a pesto you won’t find in a jar!

Tip: For extra depth, add a pinch of red pepper flakes to the pesto before blending.

Roasted Salmon with Fennel Frond Salsa

This vibrant dish pairs buttery salmon with a bright, herb-packed salsa—perfect for a quick yet impressive weeknight dinner.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 1 cup finely chopped fennel fronds (from 1 bulb)
• ¼ cup chopped fresh parsley
• 2 tbsp lemon juice
• 2 tbsp extra-virgin olive oil
• 1 small shallot, minced
• ½ tsp honey

Instructions:

1. Roast the salmon: Preheat oven to 425°F. Place salmon on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil and season with ½ tsp salt and ½ tsp black pepper. Roast for 12–14 minutes until just opaque.
2. Make the salsa: While salmon cooks, combine fennel fronds, parsley, lemon juice, 2 tbsp extra-virgin olive oil, shallot, honey, and remaining ½ tsp salt in a bowl. Toss gently.
3. Serve: Spoon salsa over warm salmon fillets.

The salsa’s citrusy crunch and anise-like freshness cut through the rich salmon beautifully—no fancy techniques required!

Tip: For extra texture, add 2 tbsp toasted chopped almonds to the salsa.

Creamy Fennel Frond Soup

Don’t toss those feathery fennel fronds—this silky soup transforms them into a vibrant, herbaceous bowl of comfort.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 large fennel bulb (fronds reserved), chopped
• 4 cups low-sodium vegetable broth
• 1 cup packed fennel fronds (stems removed), plus extra for garnish
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a pot over medium heat. Add the onion and sauté for 3 minutes until translucent. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
2. Add the chopped fennel bulb and cook for 5 minutes, stirring occasionally, until slightly softened.
3. Pour in 4 cups vegetable broth and bring to a simmer. Cook for 15 minutes until the fennel is tender.
4. Stir in 1 cup fennel fronds and simmer for 2 minutes. Remove from heat and blend until smooth using an immersion blender (or carefully transfer to a countertop blender).
5. Return the soup to low heat. Stir in 1/2 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Warm gently for 2 minutes (do not boil).

The magic here? Blending the fronds right into the broth gives this soup a fresh, almost pesto-like depth—no cream-heavy roux required.

Tip: For extra richness, swirl in a spoonful of crème fraîche and top with toasted fennel seeds.

Fennel Frond and Citrus Salad

Bright, crisp, and refreshing, this salad turns leftover fennel fronds into a vibrant dish with a citrusy punch—perfect for balancing rich meals.

Ingredients:

• 1 large fennel bulb, thinly sliced (fronds reserved)
• 2 oranges, segmented (reserve juice from ½ orange)
• 1 grapefruit, segmented
• ¼ cup thinly sliced red onion
• ¼ cup chopped fennel fronds
• 3 tbsp extra-virgin olive oil
• 1 tbsp honey
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup toasted pistachios, roughly chopped

Instructions:

1. In a large bowl, combine the sliced fennel, orange segments, grapefruit segments, red onion, and chopped fennel fronds.
2. In a small jar, whisk together the reserved orange juice, olive oil, honey, salt, and black pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Sprinkle with toasted pistachios just before serving.

The magic here is in the balance: the anise-like fronds and sharp citrus play off each other, while the pistachios add a buttery crunch. It’s a salad that feels special without fuss.

Tip: For extra zing, add a pinch of red pepper flakes to the dressing!

Grilled Chicken with Fennel Frond Chimichurri

Bright, herbaceous chimichurri made with fennel fronds takes grilled chicken from simple to spectacular—perfect for a summer cookout or weeknight dinner with flair.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 cup packed fennel fronds (from 1 large bulb), finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp red wine vinegar
• 1 small garlic clove, minced
• 1/4 tsp red pepper flakes

Instructions:

1. Prep the chicken: Rub chicken with 1 tbsp olive oil and season with 1/2 tsp salt and black pepper. Let sit at room temperature for 15 minutes.
2. Make the chimichurri: In a bowl, combine fennel fronds, parsley, red wine vinegar, garlic, red pepper flakes, remaining 3 tbsp olive oil, and 1/2 tsp salt. Stir well and set aside.
3. Grill the chicken: Heat grill to medium-high (400°F). Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F and grill marks appear.
4. Serve: Slice chicken and drizzle generously with chimichurri. Serve extra sauce on the side.

The anise-like brightness of the fennel fronds cuts through the smoky chicken beautifully, while the garlic and red pepper flakes add just the right kick. Tip: For extra flavor, marinate the chicken in half the chimichurri for up to 1 hour before grilling.

Fennel Frond and Potato Gratin

This creamy, herb-kissed gratin turns humble potatoes and fennel fronds into a showstopping side dish with layers of delicate anise flavor.

Ingredients

• 1 1/2 lbs Yukon Gold potatoes, thinly sliced (1/8-inch)
• 1 cup finely chopped fennel fronds (frilly green tops only)
• 1 1/2 cups heavy cream
• 3/4 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp unsalted butter (for greasing)

Instructions

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with butter.
2. In a bowl, whisk together heavy cream, Parmesan, garlic, 1 tsp salt, and 1/2 tsp pepper.
3. Layer half the potatoes in the dish, sprinkle with 1/2 cup fennel fronds, then pour half the cream mixture over top. Repeat layers with remaining potatoes, 1/2 cup fennel fronds, and cream.
4. Bake uncovered for 50-55 minutes until bubbly and golden brown on top. Let rest 10 minutes before serving.

The fennel fronds soften into a whisper of licorice flavor that plays beautifully against the rich cream and nutty Parmesan—no one will guess how simple it is!

Tip: For extra crispness, broil for 2-3 minutes at the end (watch closely!).

Fennel Frond Infused Olive Oil

Bright, herbaceous, and subtly sweet, this infused oil is a fantastic way to use up leftover fennel fronds—it’s like capturing summer in a bottle!

Ingredients:

• 1 cup fresh fennel fronds (lightly packed, stems trimmed)
• 1 cup extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp cracked black pepper
• 1 small garlic clove, thinly sliced (optional)

Instructions:

1. Rinse the fennel fronds and pat them completely dry with a towel—any moisture can cause spoilage.
2. In a small saucepan, combine the fennel fronds, 1 cup olive oil, 1 tsp kosher salt, ½ tsp black pepper, and garlic (if using). Heat over low heat for 10 minutes, stirring occasionally, until the oil is just warm (about 120°F—no bubbling!).
3. Remove from heat and let cool to room temperature. Pour the mixture (fronds and all) into a clean glass jar, seal, and refrigerate for 24 hours to steep.
4. Strain through a fine-mesh sieve into a bottle, discarding the solids. Store in the fridge for up to 2 weeks.

The oil’s delicate anise flavor shines in dressings or drizzled over grilled fish—but our favorite trick? Brushing it onto crusty bread before toasting for an instant flavor upgrade.

Tip: For a floral twist, add a strip of lemon zest to the infusion!

Fennel Frond and Lemon Risotto

Bright, herby, and just a little creamy, this risotto turns fennel fronds—the feathery tops you usually toss—into a vibrant star.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup finely chopped fennel fronds (packed)
• Zest and juice of 1 large lemon (about 2 tbsp juice)
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/3 cup grated Parmesan cheese

Instructions:

1. Heat the vegetable broth in a saucepan over low heat; keep warm.
2. In a large skillet, melt the butter and olive oil over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in the Arborio rice and toast for 1 minute.
3. Pour in the white wine and simmer, stirring, until mostly absorbed, about 2 minutes. Add 1/2 cup of warm broth and stir until absorbed. Repeat, adding broth 1/2 cup at a time and stirring frequently, until rice is al dente (about 20 minutes total).
4. Stir in the fennel fronds, lemon zest, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute, then remove from heat. Fold in the Parmesan cheese. Taste and adjust salt if needed.

The lemon and fennel fronds give this risotto a fresh, almost floral lift—perfect for when you want something rich but not heavy.

Tip: Save the fennel stalks! They add great crunch to salads or slaws.

Fennel Frond and Avocado Toast

Bright, herby fennel fronds take avocado toast to the next level—think creamy meets crisp with a subtle licorice kick.

Ingredients:

• 2 slices sourdough bread, toasted
• 1 ripe avocado, pitted and peeled
• 2 tbsp chopped fresh fennel fronds
• 1 tbsp lemon juice
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp extra-virgin olive oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a small bowl, mash the avocado with the lemon juice, 1/8 tsp salt, and 1/8 tsp black pepper until slightly chunky or smooth, as preferred.
2. Divide the mashed avocado evenly between the toasted sourdough slices, spreading it to the edges.
3. Scatter the chopped fennel fronds over the avocado, then drizzle each slice with 1/2 tbsp olive oil.
4. Sprinkle with the remaining 1/8 tsp salt, 1/8 tsp black pepper, and red pepper flakes (if using).

The fennel fronds add a delicate crunch and fresh aroma that makes this toast feel restaurant-worthy in under 10 minutes.

Tip: For extra texture, top with a sprinkle of toasted sesame seeds or crumbled feta.

Fennel Frond and Herb Butter

This vibrant, aromatic butter is the secret to elevating grilled fish, roasted veggies, or a crusty loaf of bread—it’s fresh, fragrant, and ready in minutes.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup finely chopped fennel fronds (tender green tops only)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tsp lemon zest
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a medium bowl, combine the softened butter, 1/4 cup fennel fronds, 2 tbsp parsley, 1 tbsp chives, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp pepper.
2. Mix vigorously with a fork or silicone spatula until all ingredients are fully incorporated and the butter is fluffy, about 2 minutes.
3. Scrape onto a sheet of parchment paper, roll into a log, and twist the ends to seal. Chill for at least 30 minutes to firm up (or use immediately for a softer spread).

The subtle anise note from the fennel fronds plays beautifully with the bright citrus and herbs—it’s like spring in butter form!

Tip: Freeze slices of the log for up to 3 months; toss a pat onto hot pasta or steamed corn for instant flavor.

Fennel Frond and Tomato Bruschetta

This bright, herbaceous bruschetta turns fennel fronds—the feathery tops often tossed aside—into a star ingredient, pairing them with juicy tomatoes for a fresh twist on the classic.

Ingredients:

• 1 baguette, sliced into ½-inch thick pieces
• 3 tbsp extra-virgin olive oil, divided
• 2 cups diced ripe tomatoes (about 3 medium)
• ½ cup finely chopped fennel fronds (from 1 bulb)
• 1 small garlic clove, minced
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Toast the bread: Preheat oven to 375°F. Brush both sides of baguette slices with 2 tbsp olive oil. Arrange on a baking sheet and bake for 10–12 minutes until crisp and golden at the edges.
2. Mix the topping: In a bowl, combine tomatoes, fennel fronds, garlic, lemon juice, remaining 1 tbsp olive oil, salt, and black pepper. Let sit for 5 minutes to meld flavors.
3. Assemble: Spoon the tomato mixture generously over toasted bread. Serve immediately.

The anise-like zing of fennel fronds cuts through the sweetness of tomatoes, making this bruschetta unexpectedly addictive. Perfect for using up those garden extras!

Tip: For extra depth, rub the toasted bread lightly with a halved garlic clove before topping.

Fennel Frond and Shrimp Stir-Fry

This bright, aromatic stir-fry turns overlooked fennel fronds into the star of the dish, pairing them with plump shrimp for a quick weeknight meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup chopped fennel fronds (tender leaves and stems)
• 1 medium fennel bulb, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add shrimp and cook for 2 minutes per side until pink but not fully opaque. Transfer to a plate.
2. In the same skillet, add sliced fennel bulb and cook for 3 minutes, stirring occasionally, until slightly softened.
3. Stir in 3 cloves minced garlic, 1 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 30 seconds until fragrant.
4. Return shrimp to the skillet along with 1 cup chopped fennel fronds and 1 tbsp lemon juice. Toss everything together for 1 minute until the fronds wilt and shrimp are fully cooked.

The licorice-like sweetness of the fennel fronds balances the heat from the pepper flakes, while the shrimp stays juicy thanks to the quick cook time.

Tip: Save the fennel stalks for stocks or blend them into herb sauces—they pack just as much flavor as the bulb!

Fennel Frond and Cucumber Gazpacho

This chilled soup is a refreshing summer stunner, blending the delicate anise flavor of fennel fronds with crisp cucumber for a light, vibrant bite.

Ingredients:

• 2 large cucumbers, peeled and roughly chopped (about 3 cups)
• 1 cup packed fennel fronds (from 1 large fennel bulb), plus extra for garnish
• 1/2 cup plain Greek yogurt
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• 2 tbsp lemon juice
• 1 small garlic clove, minced
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp sugar
• Ice water (up to 1/2 cup, as needed)

Instructions:

1. In a blender, combine cucumbers, fennel fronds, Greek yogurt, 1/4 cup olive oil, lemon juice, garlic, 1 tsp salt, 1/2 tsp pepper, and 1/4 tsp sugar. Blend until smooth, about 1 minute.
2. With the blender running, slowly add ice water, 1 tbsp at a time, until the soup reaches a pourable but slightly thick consistency (about 1/4–1/2 cup total).
3. Chill for at least 2 hours (or up to overnight) to let flavors meld. Taste and adjust seasoning with more salt or lemon if needed.
4. Serve cold, drizzled with olive oil and topped with reserved fennel fronds.

The magic here? Blending the often-discarded fennel fronds transforms them into a fragrant, garden-fresh base—no cooking required.

Tip: For a creamier texture, substitute avocado for half the cucumber. It adds richness without overpowering the fennel.

Fennel Frond and Goat Cheese Tart

This elegant yet easy tart lets fennel fronds shine, pairing their delicate anise flavor with creamy goat cheese for a dish that’s as pretty as it is tasty.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 cup fennel fronds, finely chopped (reserve a few fronds for garnish)
• 4 oz goat cheese, softened
• 1/4 cup heavy cream
• 1 large egg
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp honey (for drizzling)

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry on a parchment-lined baking sheet, trimming edges to form a neat rectangle. Prick all over with a fork.
2. In a bowl, whisk together the goat cheese, heavy cream, egg, olive oil, salt, and pepper until smooth. Fold in the chopped fennel fronds.
3. Spread the mixture evenly over the pastry, leaving a 1-inch border. Bake for 20–25 minutes until the edges are puffed and golden.
4. Drizzle with honey and garnish with reserved fennel fronds. Slice and serve warm.

The honey’s sweetness balances the tangy goat cheese, while the fronds add a fresh, herbal crunch—perfect for a brunch showstopper or light dinner.

Tip: For extra texture, sprinkle toasted pine nuts over the tart before baking.

Fennel Frond and Carrot Slaw

This bright, crunchy slaw turns fennel fronds—the feathery greens often tossed aside—into the star of the show, paired with sweet carrots and a zesty lemon dressing.

Ingredients:

• 2 cups thinly sliced fennel fronds (from about 1 large bulb)
• 2 cups shredded carrots (about 2 medium)
• 1/4 cup thinly sliced red onion
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a large bowl, combine fennel fronds, carrots, and red onion.
2. In a small jar, whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.
3. Pour dressing over the slaw and toss gently to coat. Let sit for 10 minutes to soften slightly.

The fronds add a delicate herbal note that balances the carrots’ sweetness—no mayo required for this refreshing side. Tip: For extra crunch, add 1/4 cup toasted sunflower seeds just before serving.

Fennel Frond and Garlic Roasted Vegetables

These roasted veggies get a fragrant upgrade from fresh fennel fronds and garlic—simple but packed with flavor.

Ingredients:

• 1 lb mixed vegetables (carrots, bell peppers, zucchini, and red onion), chopped into 1-inch pieces
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 cup chopped fresh fennel fronds
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. In a large bowl, toss the vegetables with 3 tbsp olive oil, 3 minced garlic cloves, 1/4 cup fennel fronds, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes (if using) until evenly coated.
3. Spread in a single layer on the prepared sheet. Roast for 25–30 minutes, stirring once halfway, until tender and caramelized at the edges.

The fennel fronds add a subtle herbal brightness that balances the deep roasted garlic—no one will guess how effortless this side is!

Tip: Save leftover fennel stalks for stocks or blend fronds into pesto.

Fennel Frond and White Bean Stew

This cozy Fennel Frond and White Bean Stew is a clever way to use up those feathery fennel tops, turning them into a fragrant, hearty dish that feels like a hug in a bowl.

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp fennel seeds
• 1/2 tsp red pepper flakes
• 1 cup chopped fennel fronds (packed)
• 2 (15-oz) cans white beans, drained and rinsed
• 2 cups vegetable broth
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

1. Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in 3 garlic cloves, 1 tsp fennel seeds, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Add the fennel fronds and cook for 2 minutes, stirring frequently, until wilted.
3. Pour in the vegetable broth and scrape up any browned bits. Add the white beans, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 15 minutes, stirring occasionally.
4. Remove from heat and stir in 1 tbsp lemon juice. Taste and adjust seasoning if needed.

The fennel fronds add a subtle anise brightness, while the white beans make this stew satisfyingly creamy without any dairy. Serve with crusty bread to soak up every last drop.

Tip: For extra depth, add a Parmesan rind while simmering—just fish it out before serving!

Fennel Frond and Mint Tea

This soothing herbal tea is a brilliant way to use up leftover fennel fronds, blending their delicate anise flavor with fresh mint for a light, refreshing sip.

Ingredients:

• 1 cup loosely packed fresh fennel fronds (tender stems and leaves)
• 1/2 cup fresh mint leaves
• 4 cups water
• 1 tbsp honey (optional)
• 1 lemon, thinly sliced (for serving)

Instructions:

1. In a small saucepan, bring water to a gentle boil over medium-high heat.
2. Add fennel fronds and mint leaves, reduce heat to low, and simmer uncovered for 5 minutes to infuse.
3. Remove from heat, cover, and let steep for another 5 minutes for deeper flavor.
4. Strain into mugs, stirring in 1 tbsp honey (if using) until dissolved. Serve with a lemon slice.

The subtle licorice notes from the fennel fronds pair magically with the bright mint—no fancy tea bags required! Tip: For an iced version, chill the strained tea and serve over crushed ice with extra mint sprigs.

Fennel Frond and Quinoa Salad

This bright, herb-packed salad turns leftover fennel fronds into something special, with nutty quinoa and a lemony dressing that ties it all together.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups loosely packed fennel fronds, finely chopped (from about 1 large bulb)
• 1/2 cup chopped toasted walnuts
• 1/4 cup crumbled feta cheese
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Cook quinoa according to package instructions. Fluff with a fork and let cool to room temperature.
2. In a large bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
3. Add cooled quinoa, fennel fronds, and walnuts to the bowl. Toss gently to coat.
4. Sprinkle feta cheese over the top and toss once more just before serving.

The fronds add a delicate anise flavor without overpowering, while the toasted walnuts give every bite a satisfying crunch.

Tip: Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, to deepen their flavor.

Fennel Frond and Smoked Salmon Canapés

These elegant little bites balance the bright, herbal punch of fennel fronds with rich smoked salmon—perfect for impressing guests without fuss.

Ingredients:

• 1 cup sour cream
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp finely grated lemon zest
• 1/4 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup finely chopped fennel fronds (tender green parts only)
• 16 small slices baguette (about 1/2-inch thick), lightly toasted
• 4 oz thinly sliced smoked salmon, cut into 16 pieces
• 1 tbsp extra-virgin olive oil

Instructions:

1. In a small bowl, stir together the sour cream, lemon juice, lemon zest, kosher salt, and black pepper until smooth. Fold in the chopped fennel fronds.
2. Spread about 1 tbsp of the herbed sour cream mixture onto each toasted baguette slice.
3. Top each canapé with a folded piece of smoked salmon. Drizzle lightly with extra-virgin olive oil.

The fennel fronds add a fresh, almost licorice-like brightness that cuts through the smokiness of the salmon—a combo that feels fancy but comes together in minutes.

Tip: For extra crunch, toast the baguette slices in a 375°F oven for 5–7 minutes before assembling.

Conclusion

With so many delicious ways to use fennel fronds, we hope this list inspires you to get creative in the kitchen! Whether you’re roasting, blending, or garnishing, these recipes turn an often-overlooked ingredient into something truly special. Try a few, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest for fellow home cooks to enjoy. Happy cooking!