For these
fennel recipes
it's recommended to use the stems, leaves, flowers and seeds of this plant. Fresh fennel leaves are added to
salads
,
vegetable dishes
and fish, as well as to
sauces
. Common fennel as a seasoning is excellent for
pork dishes
. Whole leaves of this plant are used when baking meat, chicken or fish in the oven.
In Mediterranean cuisine, fennel stalks are blanched, chilled and used as a side dish. In Italy fennel is pickled. In
Indian cuisine
, fennel is often added while cooking
lamb dishes
. If you lightly toast the fennel seeds in a dry skillet before use, they'll turn sweeter and more fragrant.
Fennel flowers, when we make preserves at home for the winter, are used to enhance the aroma of marinades when pickling cucumbers, tomatoes, zucchini, eggplant and other vegetables. In the food industry this spice is used in making sausages and wieners, as well as for canning fish.
Fennel fruits have found use in baking bread and confectionery. Ground fennel seeds are used to make a vegetable oil that's then successfully used in confectionery production. In various forms fennel can be added to
desserts
and sweet dishes. The ground seeds of this spice are also used to sprinkle over meat roasted on a spit. In powder form, fennel flavors tea. This spice is also used to flavor spirits.
To bring out the aroma of fresh or dried herbs, pour boiling water over them for a few seconds before use, then drain the water. Fennel should be stored in glass or earthenware containers.
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