May We Recommend: Fennel Leaves | The Jewish Week | Food & Wine

May We Recommend: Fennel Leaves

Fennel Salad (Akiva Miller)

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Editor's note: We are pleased to introduce a new semi-monthly column, May We Recommend, which features tips, kitchen hacks, and product recommendations. Is there something you'd like us to write about? Let us know at food@jewishweek.org

Fennel bulbs are delicious roasted or sliced into salads, but if you throw away the fronds and leaves you are missing out. Some people use fennel leaves as a garnish or chopped like a herb, but fennel fronds and leaves make a flavorful and crunchy addition to your vegetable salads like other salad greens. 

Another favorite option is to combine fennel leaves with watermelon and crumbled feta cheese for a refreshing and sweet summer salad.

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