How to Cook With Fennel Leaves
Fennel leaves are widely used as cooking ingredient in many of the culinary traditions of the world both as an herb and as a green.
The fennel leaves have a crisp texture and is packed with a fresh, fragrant and anise-like flavor and is widely used in Mediterranean cuisine, both raw and cooked. It is commonly used to enhance the flavor of various types of meat, seafood, and vegetable dishes. Fennel leaves also form an important ingredient in delicious savory pies (pites).
Cooking with fennel seed is easy. First, you wash the fennel leaves under cold running water and then pat it dry. Next you chop the fennel leaves and use it in different types of side dishes, salads, pastas, stews and ragouts, as well as fricassee dishes and fritters, vegetable dishes such as artichoke dishes in Greece and risottos.
If you want to garnish a dish with fennel leaves just mince the reserve fennel leaves on the cutting board and sprinkle it over the cooked food. Fennel leaves may also be blanched or marinated, or cooked in risotto according to the need of the recipe.