I have an abundance of handsome bronze fennel. Now, what to do with it please? ;D
I was looking up fennel in my herb book yesterday as I'd just got some to a decent size. It says cook with fish (fat lot of good for me - veggie!) Seeds can be used in baking or by themselves (and are good for digestion). You can also eat the stalk, but it didn't say how. Basically the whole plant is edible!
My guniea pigs would take care of it for you! ;D
try these:
Spring and Summer Mesclun
Start with salad leaves, such as: Oakleaf, Frissee, Red Salad Bowl, Lollo Rosso, or whatever takes your fancy. To these lettuces, add Mizuna (Japanese Mustard Greens), French Sorrel, Flat Leafed Parsley, young Bronze Fennel, Leaf Celery, Purple and Italian Basil and finally, a few baby Spinach leaves. Variations do-able on the above to suit taste. Wash all carefully in plain water. Dry well. For the dressing you will need:Â -
* Half the juice of a lemon (or the equivalent amount of your favourite wine vinegar, such as raspberry)
* 1 teaspoon dry English mustard powder.
* A pinch of salt Freshly ground black pepper to taste (I like loads)
* 3 tablespoons of your favourite good quality olive oil, or if you prefer a milder taste use almond or walnut oil.
Now mix all the ingredients together, until thoroughly blended. Dress salad. serve on its own with fresh crusty bread, or as a side salad with fish or chicken.
Also, unhelpful quote: Leaves used with soups and fish, pork, sauces and salads, medicinal.
Plus: The leaves and seeds may be dried. The leaves may also be frozen. A dish called fettucine Gamberi: fettucine (duh!) in a parmesan cream sauce with garlic, fennel leaves, parsley, scallops, shrimp, capers and fresh tomatoes. Fennel has an anise or licorice flavor, and can be used to flavor cheeses, vegetables and some pastries in addition to seafood.
Handy if you can freeze it successfuy, as the leaves are quite strong, so you don't uses many at once
This might be of help, though I suspect it will mostly be using bulb fennel.
http://homecooking.about.com/library/archive/blv10.htm
Bulb fennel cut into wedges and braised in a little chicken stock and olive oil. Delicious.
Any left-overs freeze well.
Sprigs of ferns can be laid on top of fish and baked in foil. or covered in cling-film and microwaved. (Make sure there is a hole for a steam vent)
Beryl.
My second sowing of bulb (florence) fennel has all run to seed. Looks pretty, but I want that nice swollen base! Third sowing under way.
Bronze fennel is looking stunning, and huge! Completely swamped a row of nearby carrots. Will make some fennel oil, have been using it in my salads, and might make some fennel jelly to use when cooking fish, like a glaze.
Thanks for the ideas everyone.