Cut the stalks from the top of the bulb, then remove any tough outer layers. I have used fennel pollen in many dishes. So I was in a Orinetal Market and saw ground fennel and bought some to try. Lemon halves and fennel wedges are scattered around a whole chicken to let their flavors mingle as they roast. The fronds have been trimmed so it fits into the plastic container. It doesn't take a lot of time for fennel to dry out, as the parts you want are quite delicate. Taste and adjust seasonings. But after cooking it, there is no flavor benefit. Fennel Tea …fragrant and delicious. Hi all I love fennel and 2 of my and my families favorite dishes are Porketta And Fennel Pasta, First one is real easy, You take a rolled pork roast make a paste of garlic butter and fennel seed spread all over your pork and cook it like any other roast Its heavenly. This addictive vegetable combo is a fresh take on one of my mother's standard wintertime... Pear 'n' Fennel Pork. If the fronds are still attached to the bulb, they should be bright green with no signs of wilting. It is inexpensive to grown from seed or small plant from garden shop. I love fennel….it grows wild behind my house. Salad ingredients includes goat cheese, arugula, fennel, horseradish, potatoes and balsamic vinegar. High summer is a busy time if you are into fennel because the plant is setting seeds and is in full flower. I did something similar with my 10 year old daughter. Discover how to store, prepare and cook with fennel seeds. How to Store: Wrapped in a paper bag and refrigerated, fennel can last three to five days. They are a powerful highlight in any dish, and unlike the dried seeds, they won’t get stuck in your teeth. Of course, fennel fronds also make a beautiful, feathery garnish for dishes containing fennel. What Are Fennel Seeds and How Do You Cook with Them? On the whole, the foods that restaurants deliver to the consumer use basically the same ingredients that a home cook would use. Labneh Dip with Caramelized Onions and Fennel, Crisp Grilled Salmon with Fennel-Olive Relish, Shaved Fennel, Zucchini, and Celery Salad, Caramelized Fennel, Celery, and Sardine Pasta, Roast Pork with Fennel, Chiles, and Olives, Farro Salad with Fennel, Golden Raisins, and Radicchio, Broiled Striped Bass With Tomatoes and Fennel, Shaved Radish, Fennel, and Parmesan Salad, Seared Scallops with Shaved Fennel, Cucumber, and Grapefruit, Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts, Baked Trout with Broccoli, Apple, and Fennel Slaw, Brown-Rice Cakes with Sauteed Fennel, Broccoli Rabe, and Ricotta, Orange, Fennel, and Olive Salad with Red Pepper Flakes. But I’m very excited about trying it out! Save my name, email, and website in this browser for the next time I comment. Chicken, shallots, and wedges of fennel and apple are seasoned with sage and cider vinegar. – RG. Pour hot pasta into the sauce and toss to coat. Anyone else want to try it and see if they can figure out some reliable proportions? This aromatic vegetable is equally delicious raw or cooked and can be added to salads, side dishes, or main courses. – RG. My fennel plants give me material all year–I never cut to the ground, but just above. Sliced fennel, orange segments, and Nicoise olives are tossed in a spicy lemon dressing. So, being a curious person, I bought it and am now searching the web for recipes to use it! Cooked, fennel turns mellow and the flesh softens; it is wonderful alongside fish or chicken or tossed with pasta. Thanks for the great info!!! The plant has feathery leaves, which are used as a herb and it also produces yellow flowers, which when they die, seeds form in clumps, and are collected once they have ripened and hardened. Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory, not sweet. In the past year I have been trying some new and different produce (for me). Hi Janice, great ideas for using fennel, thanks. Fennel pollen. – RG. If you have ever wondered just what to do with those fennel fronds, fennel leaves, fennel tops or fennel greens once you have used up the bulb, then this lush Fennel Fronds Pesto is for you. Neither of which I’ve tried. I’ve never cooked with fresh fennel but I love to try anything new. You can also swap out the fennel for cucumber or celery, or try using all three -- you can't go wrong! Thanks for sharing. They will last for up to two years. – RG. Anise has a stronger, sharper licorice flavor compared to fennel. Why won’t real grated Parmesan work? I love it. Fennel leaves are widely used in Greek cooking both as an herb and as a green. Like the fennel bulb, they have a sweet, licorice-like flavor that can lend an earthy, sweet taste to dishes, and they pair especially well with seafood and pork. (For more fennel inspiration, check out What is Fennel and How Can I Use It?) To grind, either crush in a pestle and mortar, put in a sealed food bag and bash with a rolling pin, or whizz to a powder in a clean coffee grinder. If wish for stronger fennel taste add some seeds. – RG. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. Bryan Gardner, Credit: I’ll be trying it tonight with pork chops- thank you for the recipes and ideas! It is a perennial plant, so leave root in ground for next year, and the bulbs should be larger. Unfortunately, I left the restaurant industry late last year to pursue a career in the oilfield, but I still get on RG every time I have an internet connection, and take every chance I can to pay around in a kitchen! Off the heat, stir in the Parmesan, a bit at a time until it is all melted. Whole fennel seeds are sold in the dried spices section of most supermarkets. My question is; I only used the bulb and I was wondering if I could freeze the stalks and fronds to use later. Fennel is generally used to flavor meat, seafood, and vegetable dishes, and is also an ingredient in delicious savory pies (pites). Lemon and Parmesan tie all the flavors together. Not to be confused with herb anise, which is grown for its seeds which are sold as a seasoning. I make a purée w the whole bulb and some fennel seeds which I toast in a dry pan first. Thanks for this wonderful information. Use to flavour fish, meat and vegetable dishes, as well as breads and chutneys. I slow boil the whole fennel, except the seeds, strain and enjoy. Sound good Gina. Now slice away the core right at the bottom of the bulb. Fresh parsley may work well here too. Raw, fennel is cool and crunchy. 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