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Fennel is one of the oldest cultivated plants and was held sacred by Anglo-Saxons for its power against evil. Every part of this amazing plant, from the seeds to the root, is edible and delicious. Fennel is related to anise, but is much milder. Both fennel and anise are in the carrot family. The Italians have always appreciated and utilized fennel in side dishes, salads, breads, cookies, cakes, pastas, risottos, sausages and meatballs. Many Indian and Middle Eastern cultures use fennel seed prominently in their cuisines. Most Americans, however, seem to be unfamiliar or appreciate the versatility of Fennel.
You’ll see invasive wild fennel along most of the highways in central California (see photo above-on the left side). This wild fennel, or "freeway fennel," is very woody and has no bulbous root like its Mediterranean cousin, which is found in most supermarkets. You can use wild fennel as a bed to grill fish, or use its pollen from the golden flower heads to flavor fish or vegetables. To get the pollen, you simply cover the flower head with a paper bag, and tap it a couple times and catch the pollen in the bag.
The stems on most of the fennel found at American markets is usually too tough to eat, but if you have fresh young stems they can be chopped and added to salads. The leaves look similar to Dill and can chopped for salads, sauces, or soups.
The bulbous base of Fennel can be sliced or grated raw and added to salads or sandwiches. Trim off the bottom and tough stems on top. It’s great thinly sliced and dressed with a simple vinaigrette. The bulb can also be braised, sautéed, or fried. Mr. Peacock is quite fond of Fennel Gratin, but only serves it on special occasions because it’s so rich. You can make it with a béchamel sauce or just cream.
Mr. Peacock even uses fennel toothpaste. It’s mild anise flavor is a nice alternative to the harshness of some mint flavored toothpastes.
Fennel is mainly known as a culinary herb, but also has several medicinal uses, including as a remedy for flatulence. Indians frequently offer candy coated fennel seeds, or mukhwas, after meals to aid digestion (see photo above). I like to serve them sprinkled on ice cream after spicy dinners.
Mr. Peacock's Ice Cream with Fennel CandiesI love the creaminess of the vanilla ice cream contrasting with the sweet, crunchy mild anise flavor of the fennel candies. They're like candy sprinkles for adults.
• Good quality vanilla ice cream
• Fennel Candy—very inexpensive and available at Indian Markets or online here.
Pour the candies into a small dish with a spoon. Let everyone sprinkle the candy on their ice cream to their taste—I like a heaping spoonful!
If you’re not familiar with fennel, please try it! Buy a bulb or two today at your supermarket and add some to your salad or make Fennel Gratin for you sweetie on Valentine’s Day. It’ll also keep away the evil spirits on this Friday the 13th. What’s your favorite way to eat fennel?
My favorite recipe from the cookbook Herbcraft (see Monday's posting) is an unusual bar cookie made with rosemary—the herb symbolic of friendship and remembrance. These lumpy, bumpy bar cookies will fill your kitchen with the delicious scent of rosemary while they’re baking. Plus, they’re super easy to make. You can adjust the amount of rosemary to your taste—and of course, using fresh Rosemary is the best. I’m not a big fan of the taste of Rosemary myself, because it can be very overpowering—but for some reason I like the "evergreen" taste it adds to these chewy bar cookies.
Rosemary Squares- adapted from Herbcraft2 eggs
1 cup brown sugar
2 teaspoons vanilla
1 cup flour (I used whole wheat pastry flour)
½ teaspoon salt
1 teaspoon baking powder
½ dried powered rosemary (I used 2 teaspoons of finely minced fresh rosemary)
2/3 cup pecans or sunflower seeds or pumpkin seeds (I lightly toast them in a cast iron skillet and let them cool first)
1 cup raisins or currents or candied fruit
Beat eggs vigorously (I used an electric mixer to get them really fluffy). Add sugar gradually, then vanilla and the flour that has been sifted with salt and baking powder and into which you have stirred the rosemary (if you use fresh rosemary add it to the egg and sugar mixture). Fold in nuts and raisins. Bake in 8 x 8 inch pan which has been buttered and dusted with flour. Bake at 350 degrees for about 30 minutes and test with a toothpick (I bake them a few minutes longer, because I like the edges a little crispy). Remove from pan while warm (otherwise these cookies will want to stick to the pan), cool and cut into bars (squares or rectangles). It makes about 16 bar cookies.
Make a batch of Rosemary Squares this weekend for yourself or for a friend! These cookies are yummy with a big tall glass of milk or hot cup of Cambric Tea. Herbcraft has other unique recipes and a compendium of myths and information on herbs, and of course the charming illustrations by Win Ng. You can buy a copy of the book Herbcraft here for only a penny (yes, it's only 1 cent, plus shipping). Happy weekend!
Cookbooks are another obsession of mine. One of my favorite series of cookbooks is the “craft” collection by Violet Schafer, sometimes co-authored by her hubby Charles, which include: Herbcraft (1971), Wokcraft (1973), Eggcraft (1974), Breadcraft (1974), and Teacraft (1975). Besides recipes, the authors include myths and folklore associated with the topic of each book. What makes these books really charming is the illustrations by the late San Francisco artist, Win Ng. His delicate drawings have clever details that make the cookbooks come to life. Mr. Ng illustrated four of the “craft” books. Barney Wan, the art director of British Vogue (in the late 1960's), illustrated Breadcraft, which has a different vibe than the rest of the series. Here's a few samples of Mr. Ng's illustrations.
This beautifully stylized teacup with Lotus flowers is from Teacraft. These teacups would look handsome, framed and hung on a wall in in some cozy nook at your home.
I love the dreaminess of this enchanted teacup from Teacraft.
This whimsical fairy tale teapot is also from Teacraft. The fishing "prince" frog makes me giggle.
This adorable lion and owl (and detail shot) is the illustration for chervil, from Herbcraft.
Also from Herbcraft, this representation of Adam and Eve is for balm.
This giant potted jungle is the illustration introducing the section “Herban Renewal” in Herbcraft, which I think is the best book in the series. You can buy a copy of Herbcraft or Teacraft here or here for only a penny—that's the bargain of the day!
Fennel is one of the oldest cultivated plants and was held sacred by Anglo-Saxons for its power against evil. Every part of this amazing plant, from the seeds to the root, is edible and delicious. Fennel is related to anise, but is much milder. Both fennel and anise are in the carrot family. The Italians have always appreciated and utilized fennel in side dishes, salads, breads, cookies, cakes, pastas, risottos, sausages and meatballs. Many Indian and Middle Eastern cultures use fennel seed prominently in their cuisines. Most Americans, however, seem to be unfamiliar or appreciate the versatility of Fennel.
You’ll see invasive wild fennel along most of the highways in central California (see photo above-on the left side). This wild fennel, or "freeway fennel," is very woody and has no bulbous root like its Mediterranean cousin, which is found in most supermarkets. You can use wild fennel as a bed to grill fish, or use its pollen from the golden flower heads to flavor fish or vegetables. To get the pollen, you simply cover the flower head with a paper bag, and tap it a couple times and catch the pollen in the bag.
The stems on most of the fennel found at American markets is usually too tough to eat, but if you have fresh young stems they can be chopped and added to salads. The leaves look similar to Dill and can chopped for salads, sauces, or soups.
The bulbous base of Fennel can be sliced or grated raw and added to salads or sandwiches. Trim off the bottom and tough stems on top. It’s great thinly sliced and dressed with a simple vinaigrette. The bulb can also be braised, sautéed, or fried. Mr. Peacock is quite fond of Fennel Gratin, but only serves it on special occasions because it’s so rich. You can make it with a béchamel sauce or just cream.
Mr. Peacock even uses fennel toothpaste. It’s mild anise flavor is a nice alternative to the harshness of some mint flavored toothpastes.
Fennel is mainly known as a culinary herb, but also has several medicinal uses, including as a remedy for flatulence. Indians frequently offer candy coated fennel seeds, or mukhwas, after meals to aid digestion (see photo above). I like to serve them sprinkled on ice cream after spicy dinners.
• Good quality vanilla ice cream
