Comments on: Fennel & How to Use It

By: Sarge

Sarge — Sun, 13 May 2012 13:43:05 +0000

While reading this article, I got a great idea for the use of fennel, which I’m going to try as soon as what we’re growing matures enough to be harvested! A fennel and saffron risotto with either crab meat or shrimp, with a rosemary roasted chicken and a salad my girlfriend introduced me to - spring salad mix with a hot bacon vinaigrette consisting of imperial sugar, table salt, apple cider vinaigrette, and of course chopped bacon.

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! (if only safety regulations would allow to do that while on the job…the food out in the Gulf leaves much to be desired)

By: Janet

Janet — Thu, 19 Apr 2012 17:25:35 +0000

Yes it is expensive, and therefore I do not waste a speck. I use it in my salads, start at the fronds and chopping a little a day arrive at and thru the bulb, so I get several salads out of one. I’m trying out growing some, plan to harvest some fronds as they grow. I have tried some wild fennel fronds and the flavor is stronger, haven’t been able to dig up a bulb.

By: Sally

Sally — Wed, 21 Mar 2012 00:56:27 +0000

I’m going to try it fresh/raw in salad with Napa cabbage, bok choy, green onions and the almond/ramen mix garnished with black sesame seeds. I wish I knew if it would taste good with diced dried apricots. I’ll try some to see. Thanks for the great info!!! And thanks for all of the comments!

By: nancy

nancy — Sat, 17 Mar 2012 01:07:10 +0000

Can I use raw fennel (root stalk and leaves) with other vegetables to make fresh juice?

Good question. I’m not sure but according to The Juice Nut at http://www.thejuicenut.com/fennel_juice_the_juice_nut.aspx , the entire plant can be used. Check out her site for more tips on juicing fennel. - RG

By: Bill

Bill — Fri, 02 Mar 2012 15:58:37 +0000

COOKED, GROUND Fennel SEED Flavor Loss

I and members of my family have long been fans of fennel. However, I’m wondering if anyone else has had a similar experience with GROUND fennel SEED.
When adding ground fennel seed to dishes, it has a pungent aroma before cooking. But after cooking it, there is no flavor benefit. It seems to me that ground fennel seed is much like fresh basil, that if cooked too long, or at too high of a temperature, it loses all it’s flavor, and is worthless.
I’ve purchased ground fennel seed from various suppliers, I’ve ground fennel seed myself, I’ve stored it at room temperature, I’ve stored it in the freezer. The results are the same. (Cooking with whole or slightly crushed fennel seed works well - the flavor stands up).
RG: Have you had any experience with this? And if so, would there be a similar cooking experience with ground anise or fennel pollen? Neither of which I’ve tried.