Can You Eat Green Fennel?

Yes, fennel greens are edible. You only need to know a few things to use it properly. You can find out which ones here.

Almost all of the fresh fennel is edible

Admittedly, fennel is not for everyone. This is due to the intense aroma, which ranges from sweet to tart to aniseed. The essential oils are responsible for this.

But if you think the vegetables are edible, you can look forward to the healthy ingredients. Minerals, calcium, magnesium, vitamin A and vitamin C are contained not only in the tuber, but also in the green fennel.

Use the fennel greens in the kitchen

Again and again, the fresh fennel greens are disposed of in the organic waste when the tuber is being prepared. It doesn’t have to be – because it’s not only edible, but also tasty.

Use it similar to parsley. Wash it thoroughly, cut off the woody parts and chop the rest. Use it to garnish and season delicate fish, meat and salad dishes . It also tastes good with vegetables made from cauliflower and kohlrabi.

However, you should use it sparingly. Because if the dosage is excessive, the aroma of the fennel green quickly dominates the taste of the other ingredients.

To keep the fresh greens edible for a long time, keep them in the vegetable compartment of your refrigerator. After washing, it is best to pack it in a sealable plastic container or in cling film. It must be used up after three days at the latest. After that, the fine leaves begin to become limp and wither, and they clearly lose their aroma and flavor.

Even if you have a large amount of fennel greens left over, there is no need to throw them away. Freeze it or preserve it in oil.

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Written by Danielle Moore

So you landed on my profile. Come on in! I am an award-winning chef, recipe developer, and content creator, with a degree in social media management and personal nutrition. My passion is creating original content, including cookbooks, recipes, food styling, campaigns, and creative bits to help brands and entrepreneurs find their unique voice and visual style. My background in the food industry allows me to be able to create original and innovative recipes.

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