[Sca-cooks] Fresh fennel

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Mon Nov 20 06:55:09 PST 2006

On Nov 20, 2006, at 9:41 AM, Sue Clemenger wrote:

> It reminds me of celery, Stefan, but with an alien touch to it.   
> The upper
> ends of the stalks are definitely frond-y, kind of like fresh dill  
> weed.
> I'm not overly fond of the flavor, but I've used it a few times as  
> a finely
> chopped ingredient in something like a vegetarian lasagna, so I can
> definitely see using it in other things if one liked the flavor.  I  
> suspect
> that if I used it as often as Cordelia, I'd probably try drying the  
> frond
> bits thoroughly, and then crumbling them and saving them for future  
> use as
> an herb/flavoring (like dill weed).  Not sure how much flavor it
> would/wouldn't have in the dried form, but I can imagine that it  
> would be
> pleasant in herb breads, or in some chicken or fish dishes, or as a  
> garnish.
> --Maire

FWIW, dried fennel stalks and fronds (albeit wild, generally)  are a  
classic French seasoning for fish dishes... it ain't bouillabaisse  
without it.


"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04

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