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The good stuff
The delicate leaves at the top of the fennel bulb are packed with phytochemicals, which are chemicals that plants produce to protect against disease. Two of the main phytochemicals in fennel fronds are quercetin, which has been known to stifle the growth of tumours, and myricetin, which some studies suggest can reduce the risk of prostate cancer.
How to eat?
Similar to the bulb, the fennel fronds have a slight anise or liquorice flavor and are a lovely addition to salads or sprinkled on top of soup. You can also blend with olive oil and toasted almonds to create a delicious pesto.