Fennel stalks and fronds can be used in a variety of ways to add flavor and nutrition to your meals. Here are some ideas from the search results:

• Add to salads: Strip the fronds from the stalks and toss them in your next green salad.

• Use in cooking: Younger stalks can be finely chopped to break down their tough texture and used in place of other vegetables. Older stalks should be used in cooked dishes that allow you to extract their flavor while leaving their texture behind.

• Cook with fish: Lay a few stalks and fronds alongside fish when grilling, poaching, or steaming to infuse the fish with sweet fennel flavor.

• Make tea: Steep the fronds in hot water to make fennel tea. If you have some dried fennel seeds, toss some of those in also.

• Make stock: Stick the stalks and fronds in the freezer and save them for the next time you make vegetable or chicken stock.

• Make fennel cakes: Simmer a big pile of fennel greens until tender, chop them up, mix with a little egg, breadcrumb, and parmesan, make them into little cakes, and fry them up.

• Use as a garnish: Add fronds to salad dressing, green salads, potato salads, roasted vegetables, eggs, dips, pasta dishes, and juices.

• Juice them: If you have a juicer, you can mix the juice from the tops with other juiced fruits and vegetables.

• Make fennel mirepoix: Substitute finely diced fennel stalks for the celery in a mirepoix.

• Grill them: Grill or roast the stalks.

• Make fennel pesto: Use the fronds to make fennel pesto.

Overall, fennel stalks and fronds are versatile and can be used in many different ways to add flavor and nutrition to your meals.