These powerful-flavored fennel seeds ideally complement vegetable soup, delicate white fish, tomato salad, or grilled meat. They also pair well with poultry accompanied by a creamy sauce and chanterelle mushrooms or a fresh goat cheese toast. Definitely worth trying on a charcuterie toast or mashed vegetables. Surprisingly delightful on homemade sautéed potatoes! Preferably crush them roughly in a mortar to retain all their flavors. Fennel is best added towards the end of cooking.
When crushed or ground, they release an intense fragrance reminiscent of anise and licorice. Their flavor is both sweet and slightly bitter, making them versatile in many cuisines around the world.
Fennel, scientifically known as Foeniculum vulgare, is an herbaceous plant in the Apiaceae family, native to the Mediterranean regions of Europe and Western Asia. This hardy plant is characterized by its feathery leaves and hollow stems, topped with small umbrella-like yellow flowers. Fennel is often grown for its aromatic leaves, seeds, and edible bulbils.
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