They're obviously fingers.) Set those aside for later.
If you'd like to leave the fennel in wedges (best when serving as part of a roasted vegetable platter), leave a bit of the core to hold the leaves together.
If you'd like to separate it (best when adding to pastas, salads, etc.), remove the entire core.
Repeat with the other 3 quarters.
To roast, I spread the leaves out on a baking sheet and drizzle with oil. You can also grill or saute them. They're also lovely served raw with a dip on a crudite platter.
What to Do with Fennel Fronds
To make fennel tea: Simply place them in a large pot and cover with cold water. Bring to a simmer for 5 minutes, and then turn off heat and let steep, covered, for at least an hour. Drain and you have fresh fennel tea, which is lovely hot or can be chilled and stored in the refrigerator for up to a week.
(You can also add fresh mint leaves for a lovely mint-fennel tea!)
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