1.   Add chopped fennel fronds, ground fennel seed, red pepper flakes, and salt to taste.

2.   Chervil, parsley, mint, cilantro, dill, basil, fennel fronds can all be picked into small sprigs for garnish.

3.   Drain any excess vinegar from the beets, then toss them with the walnuts, fennel slices, fennel fronds, walnut oil and plenty of salt and pepper.

4.   Garnish with the chopped fennel fronds.

5.   If you wish, garnish with coarsely chopped fresh fennel fronds or chives.

6.   This springtime couscous from Tunisia steams plenty of flavorful dill and fennel fronds along with the swelling grains.

7.   Top with a salmon fillet, and garnish with a sprig of fennel frond.