— Diane Kirschner

Yes. I actually love using fennel sprigs and stalks. Um, I will typically use them on, uh, you know, as either a garnish or sometimes in the summer I'll put them on a grill and get them kind of blackened up a little bit as a garnish as well. Um, but these stalks, sometimes I'll put them into just little fine, uh, you know, slivers or into rings and roast them, so they're just like a nice little crispy onion to put on things as well. In fact, I had a friend just make a salad this weekend with that, uh, with the, uh, the young garlic and, uh, fennel that he just roasted, um, on a sheet pan and put it on the top of a salad with beets and, um, kohl Robbie and a bunch of other wonderful things. And it tasted great and it was like, uh, kinda like those fried onions, you know, from, uh, Thanksgiving time, but it was using fennel, uh, stalks instead. It turned out wonderfully. So lots of different things to be able to use with both of those. The fennel sprigs, you know, um, sometimes it's a, a little bit more for show, but also you can use them, um, you know, and cut them up to be able to get some flavor out 'em as well.