SC - Re: A fennel question
BalthazarBlack at aol.com
BalthazarBlack at aol.com
Fri Jul 21 11:04:01 PDT 2000
In a message dated 7/21/00 10:09:40 AM Pacific Daylight Time,
olwentheodd at hotmail.com writes:
> As I recall, when the heads of bushy stuff is chopped off, it is called
> fennel root when merchanted. If they leave the bushy stuff on it is
> referred to as anise (which is actually the seed but the bushy stuff can
be
> dried and stored and used in place of the seed or as tea or flavoring for
> rock candy, etc
If anise is labeled as fennel, then it is simply mislabeled. Fennel root
looks very much like a fat, white celery....with very fine, dark green fronds
at the top (like a fern). The fine leaves are just as usable as the stalk or
bulb, and all have the classical licorice flavor. Anise does not have the
thick white bulb, and I have actually rarely seen it sold fresh at market.
Aniseseed is generally available everywhere in spice jars. The two seeds
differ from each other, as well. Fennel seed is a little more "spicy", and
has a richer licorice taste than anise. The seed is also bigger.
Balthazar of Blackmoor
In the mornin' I go walking, 'cause it helps the hurtin' soften. I've seen a
lot of places, 'cause I miss her very often.
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