Foeniculum vulgare

Origin: Southern Mediterranean

Flavour: Fresh, mild liquorice/anise.

Uses: Baked goods, stew, soup, salad, European cuisine, Middle Eastern cuisine, Asian cuisine, tea, picked dishes.

Dishes: Roasted fennel soup, vegetable casserole with fennel, braised fennel, finoccio al forno (fennel gratin), saunf mukhwas (candied fennel fruit or seed), fennel taralli, fennel sausage, Mediterranean fish stew, skogaholmslimpa (Swedish limpa–bread), Persian jewelled rice, fig and fennel chutney, lamb kabuli, mutton rogan josh, Chinese five spice chicken, fennel risotto, blood orange and fennel salad.

Compliments: Bay leaf, oregano, thyme, basil, chives, sage, parsley, tarragon, cilantro, celery seed, anise, mustard seed.

Substitutes for Fennel: Fennel seed, caraway, dill, cumin, star anise/anise seed, onion, leek.

Add fresh flavours with hints of liquorice to your sweet and savoury recipes with Fennel Seed. I really like how it delicately compliments other herbs and spices in stews, sauces and casseroles.
It is a Jem’s Favourite ingredient that I like to keep in my pantry because of the fresh fragrance and flavour that it brings to so many dishes. If you enjoy the fennel and fennel seed, what is your favourite recipe? If you haven’t tried fennel or fennel seed, venture out and try something new. It’s really good!