frond

We gather to prepare ourselves to bid a frond farewell to Los Angeles’ palm trees.

Leafy greens and herbs: arugula, spinach, beet greens, mustard greens, radish tops, kale, dandelion, nasturtiums, fennel fronds, nettles, lovage, microgreens.

Add fennel, shallot, a touch of honey, bright lemon and a blend of tarragon and fennel fronds, and it becomes the perfect Greek-Italian mash-up to welcome spring.

After the rich and hearty stews of winter, I am craving lighter textures and brighter flavors, and everything I see — little green peas, thin spiky asparagus, feathery fronds of fennel — I want.

Use it in desserts, like a unique fruit cocktail with pernod, fennel fronds and tarragon for a layered anise flavor.