Foeniculum vulgare

This tall, hard, proud perennial plant indigenous to the Mediterranean area, and today naturalized in many areas of the world, is one of the oldest cultivated plants.

The Romans ate fennel as a vegetable, the Chinese and Indians valued fennel as a spice and digestive aid. Today in India, fennel water is used to help relieve colic for babies.

Green fennel is a tall erect plant with numerous small leaves. All parts of the fennel plant are edible, the root is no longer eaten, however the leaves, stems and fruit (seeds) are used as a spice. Fennel's aniseed character comes from anathol, the component of its essential oils that is most concentrated in its seeds.

The stems have a mild flavor that persists even when dried. The seeds have a stronger aroma than the leaves and a bittersweet taste in the mouth. Frying the seeds in a pan before use brings out the sweetness. The color of the seeds varies from light brown to green-yellow, while the latter are of better quality. It is best to keep the seeds and crush them if necessary.
The leaves, only young leaves, are used in the kitchen, they have a milder taste and it is best to use them freshly picked.

FLAVOR

The whole plant has a warm anise-sweet root aroma. The taste is similar: pleasantly fresh, slightly sweet with a hint of camphor. Fennel seed is less spicy than dill seed, but more pungent than aniseed.

USED ARE young leaves, flowers, pollen, stems, seeds, powder.

PURCHASE AND STORAGE

In a plastic bag in the fridge, the leaves will last 2-3 days. The fresh stems can be tied into bundles and hung to dry, then they can be kept in a well-closed container for up to 6 months. The seeds will last at least two years in a well-sealed container.

USE IN COOKING

In spring, fennel gives a fresh, lively note to salads and sauces. Fennel can also be used as a base when baking fattier fish.

Sicilians used it abundantly with pasta with sardines, in Provence the whole fish is baked on a bed of fresh or dry fennel stalks, which give the fish a special aroma.

Fennel seeds can be used for pickling, soups and breads – try mixing fennel seeds with black cumin to spice up bread as they do in Iraq. Greeks combine the leaves or seeds, feta cheese and olives to make a richly seasoned bread.

Fennel seeds are one of the pillars of the five spice spice mix, which is often used in China when preparing meat and chicken.

Bengal in northeast India also has its own five spice blend, panch phoron, with fennel as one of the ingredients. This mixture is used in the preparation of vegetables, chickpeas and lentils. Elsewhere in India, fennel appears in garam masala mixture, in spicy sauces with vegetables or lamb, and in some sweet dishes.

Indians also eat fennel in sugar after meals as a breath freshener and digestive aid.

ESSENTIAL FOR five spice, panch phoron, garam masala.

IT IS GOOD WITH beans, beetroot, cabbage, cucumbers, duck, fish and seafood, leek, lentils, pork, potatoes, rice and tomatoes.

COMBINED WELL WITH cinnamon, cumin, mint, black cumin, parsley, Szechuan pepper, thyme.