Fennel Seed

Fennel Seeds

fennel brings out the sweetness in foods

Here we have another plant that is both a herb and a spice. Fennel Seed is a spice with a fresh, anise aroma, while the fronds (leaves) and the bulb are the herb. I covered the Herb in my book Herbs In the kitchen, which is available from kindle.

For those that have not yet gotten the Herb book, I will include a little history of Fennel. It’s history can be traced beck to ancient Rome where it was a symbol of prosperity and good health. Both the herb and the spice were documented in the cuisine by Pliny the Elder, who was one of the earliest culinary authors. In 490 BC the Ancient Greeks fought the Persians in a famous battle near the city of Marathon. It is said that the battleground was actually a field of fennel and the word for fennel is derived for the Greek word for “marathon”. Greek myths states that the stalk passed knowledge from the gods to men. Saint Hildegard of Bingen (1098-1179) a modern day abbess/herbalist/writer and philosopher of her time, considered fennel an all purpose herb. She recommended it for everything from an upset stomach to a cure for bad breath.

Fennel seeds contain many minerals and vitamins: vitamin C as well as B3, plus fiber, manganese, potassium, magnesium, calcium, and  iron. Fennel has expectorant properties, making it an excellent cure for cough. It is popularly used as a weight-loss supplement because of its appetite-suppressant properties. It can make you fell full longer, however as with any spice or herb it should only be considered  for medical use after a consultation with you doctor.

If you eat sweet Italian sausage you will recognize fennel seeds as one of the main flavoring ingredients. A lot of bakers add fennel seed to multi-grain recipes. One recipe I have calls for taking fennel seeds, poppy seeds, caraway seeds and sesame seeds, blending them into a paste using a coffee grinder and adding them to the dough. Then toss in a few whole seeds for texture and appearance. Perhaps some on the top of the loaf as well. My friend Amy Young Miller is a baker of breads par excellence. You can find a wonderful bread recipe by visiting her blog at http://vomitingchicken.com look for the blog post Increase the happiness in your home today: bake bread!

Sometimes fennel seeds are contused with anise seed, however fennel is milder and less sweet and fragrant than anise. Anise is stronger and used to make licorice among other things.

Fennel seeds can be used both whole and ground in cooking. They should be purchased whole and ground as needed. Even when using the whole, you should bruise the seeds to release the aroma. I use a very small mortar and pestle that I picked up in Mexico, but you can use a rolling pin just as well.

Store the seeds in a dark area away from the sunlight in an airtight glass container. Try to use the seeds within 6 months.

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Eat Healthy, Laugh Often and Enjoy Life~

Healthy Food choices

 

 

 

 

CHEF WILLIAM Color

Eat Healthy, Laugh Often and Enjoy Life~

Healthy Food choices

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7 Responses to Fennel Seed

  1. Amy
    Twitter:
    says:

    Jeepers,
    You had me at fennel! I grow this herb in my garden every year, because it is one of my very favorite tastes of all. I love every type: the bulbed variety, and the varieties that you grow just for the ferny leaves and the tasty seeds! But how sweet of you, Chef, to mention li’l ole moi (and my website!) in your post. I’m honored. I’d love the bread recipe you mentioned . . . can we look forward to that in a future post?

    • Chef William says:

      I will b posting that recipe and a few more over the next couple of weeks. I have a question
      for you. Do you have a Squidoo lens yet? They are a lot of fun, but also more work to post
      because they require a lot of pictures. I try to create a recipe about every four days that
      has step by step pictures from start to finish.
      Chef William recently posted..Fennel SeedMy Profile

  2. Caro Ness
    Twitter:
    says:

    Another tremendous blog, William. It seems that Pliny knew a thing or two about this versatile herb!
    Caro Ness recently posted..Roy A AckermanMy Profile

  3. I love the taste of fennel and associate the smell with my Italian grandmother’s kitchen.
    Carolina HeartStrings recently posted..ROASTED VEGGIESMy Profile

  4. Ok, to say we are mildly obsessed by fennel in this house is an understatement. We love it. I use the seeds in curries and rubs for meat for roasting or BBQing and the bulbs in salad and soups and as a trivet to place my roasted pork belly on :)
    Anita-Clare Field recently posted..Meat Free Monday – Vegetarian Scotch EggsMy Profile

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