Fennel flowers and seeds – Uses and recipes

In July and August, you can find the wilderness where the most wonderful ingredients grow in nearby parks, or even the roadside gardens for free!

The ingredients I’m talking about are Wild fennel – What you see in the supermarket is not the big light bulb, it is called Florence fennel. This is not an ingredient for sale in the store, but I have seen wild fennel flowers for sale in Polish stores from June to August, so it is worth a visit. You can buy “Fennel Pollen”, This is a dry version from a professional spice supplier, but it is very expensive, so make the most of the fresh supply.

This is an ingredient containing the compound “mene” used to make anise drink such as Pastis and Pernod. It’s a flavor that contains – you either like it or you hate it.

What it looks like

It has an umbilical shape – like a little umbrella. This plant tends to plant itself, so I will find random tall stems with yellow flowers on it. These flowers are great, small and strong streets, sometimes called “the spice of the angels.” When the flowers disappear, you will have fresh green fennel seeds. You can dry the flowers and seeds at the same time or fresh. I also pickled the seeds.

While it is fun to separate the seeds and flowers from the stems, it is worth pursuing the taste. Sit down, bend over on Netflix or podcast, and get started working.

Today, I picked the fennel seeds, flooded them with water, and freeze them in plastic bags. I used them in bread and seasoned basmati rice.

Fennel seeds are used as Respiratory fresh agent At the end of a meal.

How do I use it

On the potato salad:

Potato salad and fennel flowers

Use fennel flowers and leaves to replace dill

course Picnic, side, appetizer

Keywords Fennel flowers, fennel pollen, potato salad

Serve 4

raw material

1 Kilogram Salad potatoes, such as Charlotte. Peel or not wear.
50 g Salted butter
300 ML Creme Fraiche,,,,, Whole fat
sea salt
White pepper
Big A small amount Fennel flowers or 2 TSP fennel powder

instruct

Boil the potatoes in salted water for 20 minutes or until tender. Don’t overdo it, because they will collapse.
Drain, butter them and let them cool until you can easily touch them.
Then mix them with plenty of cream, sea salt and white pepper. Pick the small flowers from the fennel stems and mix them together as well. Save some decorations.

exist Kimchi Soup:

One of my best recipes this year was inspired by a trip to Krakow, Kimchi soup.

Kimchi Soup

To do this, go to your local Polish store to buy lactose-fermented cucumber dill pickles, which are often sold in the refrigerator section. These pickles were not pickled with vinegar.I tend to start soup the day before because I like them to “ripen” overnight. So I added sour cream before Friday and then before serving on Saturday, then added water and more kimchi to make it bigger and served on Sunday.

course Lunch, soup, appetizers

Keywords Black bean soup, kimchi soup, polished kimchi soup, vegetarian soup

raw material

5 Spoon Vegetable or olive oil
2 Leek, white part, chopped
5 clove Garlic, chopped
1 Get out, top and tail, peel, chop
2 Carrots, top, tail, peeled, chopped
2 Sticks of celery, chopped
5 All spices are complete
5 Juniper berries
3 Spoon Vegetable soup powder
1.5 Lift More or less water
5 Medium potatoes, peeled, chopped
250 g Sour lactic acid fermented pickles, cut into thin slices
900 ML sour cream

instruct

Heat oil in large reserve pots
Add leeks on medium heat and fry until golden brown, then add garlic, European detached, carrots, celery, all spices, juniper
Add the vegetables and stir for a few minutes
Then add potatoes. Cook for 15 to 20 minutes until cooked.
Add pickles
Just before adding sour cream.
Garnish with flat parsley, dill, more pickles or wild fennel flowers.

On salmon or smoked salmon:

The fennel flavor of fennel is the perfect addition to fish.

I sprinkle the flowers on the barbecue salmon

When I make fish papillote, sprinkle some in the packaging

Used as a seasoning when curing salmon or when smoked salmon.

How to Heal and Smoke Salmon

You can cure salmon, which is basically wide reims and go to smoke. In order to smoke, you will need some sort of smoker. I use a large green egg, which is a ceramic barbecue with lid, and a small smoking device like Pro Q Smoker Place it inside.When the weather is cool, there are only smoke fish. Otherwise the calories in summer will cook salmon. This is cold smoking, so you don’t want it.If you smoke, please do not scale the fish. You need thicker skin to smoke.

course Appetizer, main course, pescetrian

Keywords Fish, home solidification, home smoking, how to heal and smoke salmon

Serve 15

raw material

2 side High quality salmon, fix, bones, cut off fat.
3 cup Concentrated salt, such as salt or kosher salt
3 cup Butter Cake Candy
3 cup Mix your choice of herbs and or fennel flowers

instruct

Mix salt and sugar.
Cover the bottom of the dish long enough to arrange the salmon with half the sugar/salt mixture.
Chopping all the fresh herbs I have in my food processor (mainly dragon dragon, some basil, dill, thyme and parsley).
Sprinkle half of the herbs onto the salt/sugar mixture in the dish.
Place the fillets, skin side on the salt/sugar mixture.
Cover the top of the filet with herbal mixture and salt/sugar mixture.
Place another dish on top and weigh it (in cans or jars)
Stay in the refrigerator for 12 hours.
After 12 hours, remove the weighted plate.
Scrape the salt/sugar/herb mixture to one side and drain some from the liquid
Flip the filetree (you will now notice they are stiff) and cover the exposed side with the reserved herb/sugar/salt mixture.
Change the weighted plate and go for another 12 hours.
After 24 hours of treatment (although I left my 48 hours, so I thought if you did it a little longer), remove the filetel and wash off the mixture.
Dry with a non-fluffy tea towel.

Smoking:

The idea behind cold smoking is that your flame is burning with very small flames and never very hot. If it’s too hot, it cooks the salmon, you want to avoid. It’s much easier if you have a luxurious smoking cabinet. Follow the instructions included with the equipment.With Pro-Q, it’s like a wire mesh maze where you fill the wood of your choice with a tea lamp underneath it burning the wood chips under a low fire. Pro-Q is a cheaper way to smoke at home.Maybe a little blow. Sometimes you’ve lit the chips and a few hours later you go check it out and it’s gone/burned, which means your fish won’t smoke. I found that making sure the chips were backbone (I put it on top of the AGA for half an hour) and the ground was very good, meaning it would be better. I also track a line with my fingertips to guide the flame of the candle. I used a slightly taller tea lamp to reach the wood chips. Look for the small smoke flow of the barbecue lid.The Pro Q device lasts about six hours. Depending on the smoky smell of the fish you want, you may have to do it for at least 2 times (if not 3 hours) for six hours.

Pickled fennel seeds:

I made a simple pickle for fennel seeds and used it for bread or crispy bread.

Pickled fennel seeds

Keywords Pickled fennel seeds

raw material

1 Sea Leaves
1 cup White wine vinegar
2 Spoon Kosher salt
2 Spoon sugar
1/4 cup Fennel seeds

instruct

Bring bay leaves, vinegar, salt, sugar and 1 cup water to a small pot to boil, stirring to dissolve the salt and sugar.
Add the seeds to the pickling liquid and bring to a boil. Reduce heat and cook on low heat until tender (they should easily produce between the anterior teeth), 30-45 minutes. Let the seeds cool in the liquid; transfer to sealed container, lid and chill.
Store the pickled seeds in liquid in the refrigerator for up to 3 months.