by Laura Waters, Snowdon House Gourmet & Gifts –
What incredible weather we have been enjoying. I recently travelled to the Phillipines and experienced 35° to 38° weather with extreme humidity. I had a lovely visit and enjoyed myself but I’m convinced now more than ever that we live in paradise. It really and truly does not get much better than this.
My perennial herbs are back up and my bronze fennel is taking over part of my garden. A bit of a bonus, but a curse for any gardener. It is important now that I keep watch and dig the extra seedlings up or it could truly take over my garden.
The fennel fronds, seeds and bulb are edible. Fennel is a herb that has a light anise flavour. It is easy to grow and is a relative to the parsley family. Nothing has to go to waste with this plant!
I have been clipping the fronds and placing them in vases with my spring flowers. They are lacey like a fern and have a delicious licorice scent. Fennel fronds can be used fresh tossed in a salad to add a unique flavour.
I am also dehydrating them so I may use them later in the year as a flavouring for soups or stews or dip mixes. Although, the fronds dried so well in the dehydrator that they appear to be pressed and may end up in my greeting cards!
The fennel bulb can be sautéed and used as a side dish, or cut it in pieces and use it instead of a cracker to serve an hors d’oeuvre, ceviche or with pickled herring. The seeds can be candied, or dried and used for flavouring throughout the year.
It is an excellent herb of choice when paired with fish, mussels and clams when grilling. Here is a lovely recipe for grilled salmon with fennel dressing.
2 salmon fillets (about 7oz total)
1 tsp fennel seed
¼ cup butter, melted
1 tbsp chopped red onion
¼ cup dried Italian or Greek seasoning
¼ cup water
1 large fennel bulb (with fronds still attached), sliced thinly
2 tsp fennel fronds, diced
2 tsp lemon verbena vinegar
salt and pepper to taste.
Preheat oven to broil. Toast fennel seeds for about 1 to 2 minutes. Transfer the seeds to a bowl and mix with the melted butter, chopped onion, seasoning and diced fennel fronds. Season with salt and pepper.
In a saucepan with the butter add the sliced fennel bulb and ¼ cup water. Cover and cook until fennel is almost tender, about 6 to 8 minutes. Then uncover it and sautée for 2 more minutes until it turns golden.
While the fennel bulb is cooking, start the salmon. Season the salmon with salt and pepper and squeeze fresh lemon juice on the fillets. Place silicone sheet on baking tray, oil it and place salmon fillet on top. Pour the butter/fennel/seed sauce onto the salmon and place in oven. It will only take 7-9 minutes so watch it very closely.
Serve with a fresh salad risotto, quinoa or rice.
