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Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
Small amounts of the onion family are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
Dill is generally well tolerated in small amounts on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid dill, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Lightly coat a 9×13-inch baking dish with olive oil.
Melt the butter in a small saucepan over medium-low heat. Add the diced fennel and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Stir in the grated ginger and cook until fragrant, about 1 minute. Remove from heat and stir in the parsley, chives, and dill.
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