Sweet Wild Edge ~ Fennel seed carries soft licorice, citrus, a dry, sweet aroma, and a light pepper note ~ almost like a softer, nuttier Anise. A light and fragrant seasoning, Fennel has become part of many dishes, from mild soups to veggies, and goes notably well with seafood.
Native to the Mediterranean region, Fennel has long been part of European and western Asian food traditions, later becoming familiar in kitchens far beyond its original range. Historically, Fennel has popped up in breads, sauces, soups, and fasting-day meals. In medieval times, people frequently used the leaves, flowers, and seeds, while its natural affinity for fish made it especially useful during periods when meat was avoided.
Toast Fennel seed briefly in a dry skillet over medium-low heat until fragrant, then dump it onto a plate before it darkens. Leave it whole for aromatic sparks, lightly crush it with a mortar and pestle for quicker release, or grind it in a spice grinder for even seasoning throughout dishes like sausage ~ Fennel always adds a bit of unpredictable sweetness.
