Key Takeaways:
- Wild fennel is a versatile and edible weed that can be found in rough, coastal settings and other areas with poor soil.
- The plant has a distinctive anise and liquorice flavor and can be used in a variety of dishes, from salads and soups to pasta and desserts.
- Wild fennel is an invasive species, and harvesting it can help control its population.
- When foraging for wild fennel, avoid areas that may have been sprayed with pesticides or weed killers, and wash the plant thoroughly before using it.
- Wild fennel can be used in a range of dishes, including pickled fennel, simple syrup, pesto, compound butter, green oil, pasta, fritters, and dumplings.
Introduction to Wild Fennel
Wild fennel is a beautiful plant that is easy to spot once you know what to look for. It has a distinctive appearance, with billowy feathered fronds and a sweet, liquorice-like fragrance. As the seasons change, the plant acquires brilliant firework-like sprays of yellow, which eventually dry into a more skeletal and gloomy-looking structure. Wild fennel can be found in rough, coastal settings, as well as in other areas with poor soil, such as roadsides, wild gardens, and waste areas. However, it’s essential to avoid foraging in areas that may have been sprayed with pesticides or weed killers, or places close to polluted areas like busy roads.
Identifying and Harvesting Wild Fennel
When identifying wild fennel, look for the plant’s distinctive anise and liquorice flavor and aroma. The plant’s fronds, stalks, pollen, and seeds are all edible and can be used in a variety of dishes. To harvest wild fennel, simply cut or pull the plant from the ground, making sure to avoid damaging the roots. It’s also essential to wash the plant thoroughly before using it to remove any dirt, debris, or potential pollutants. When using the green parts of the plant, make sure to give everything a generous wash (or two) before using.
Using Wild Fennel in the Kitchen
Wild fennel is a versatile ingredient that can be used in a range of dishes, from simple salads and soups to more complex pasta and dessert recipes. One of the easiest ways to use wild fennel is as a garnish, adding a sprinkle of chopped fronds to salads, soups, and other dishes. Wild fennel can also be pickled, made into a simple syrup, or used to make pesto, compound butter, and green oil. For example, you can make a delicious pickled fennel by stuffing bite-sized bits of the plant into a sterilized jar, alongside your choice of mustard seeds, peppercorns, fennel seeds, coriander seeds, and bay leaves, and topping with a slightly cooled, stovetop-simmered mix of 1 cup of white vinegar, half a cup of water, and a quarter cup of sugar.
Wild Fennel Recipes
There are many ways to use wild fennel in the kitchen, and the plant’s versatility makes it a great addition to a range of dishes. Some ideas for using wild fennel include making a simple syrup by combining two cups of water and one cup of sugar, mixing over a low heat until the sugar dissolves, and then adding half a cup of fennel fronds. You can also make a delicious pesto by blending the fronds with walnuts, cashews, roasted pumpkin seeds or sunflower seeds, olive oil, parmesan, salt, and pepper. Additionally, you can make a compound butter by mixing softened butter with chopped fennel fronds, and other ingredients such as garlic, citrus zest, or honey. For a more elaborate dish, you can make a pasta recipe using wild fennel, such as pasta con le sarde, which combines spaghetti, sardines, anchovies, pine nuts, sultanas, and wild fennel.
Advanced Wild Fennel Recipes
For more experienced cooks, wild fennel can be used to make a range of more complex dishes, such as fritters, dumplings, and finocchietto, an Italian fennel digestif. To make fritters, combine a cup each of chopped fennel fronds and chopped onion with a cup of flour, one teaspoon of baking powder, and salt and pepper, and then fry in hot oil until golden. To make dumplings, finely chop both the fronds and stalks of the fennel into your favorite filling, and then encase in a dumpling wrapper. Finocchietto can be made by steeping dried fennel flowers and seeds in alcohol, and then mixing with a sugar syrup. These recipes showcase the plant’s versatility and potential for use in a wide range of dishes.
The Umbel and Pollen
As summer progresses, wild fennel plants produce cheery yellow umbels, which are a sign of the plant’s magical pollen. The pollen is edible and has a slightly sweeter, citrusy flavor than the rest of the plant. It can be collected by shaking the umbels into a bag or container, or by storing the whole flower in a bag and waiting for the pollen to fall off. The pollen can be used as a garnish, adding a burst of flavor and color to dishes such as mashed potatoes, pork, and baked cheese. It can also be used to make sweet treats, such as cakes, biscuits, and ice cream. Additionally, the pollen can be used to make a delicious vodka sour, or as a topping for popcorn.
Conclusion
Wild fennel is a versatile and delicious ingredient that can add a new dimension to a range of dishes. With its distinctive anise and liquorice flavor, it’s a great addition to salads, soups, pasta, and desserts. Whether you’re a seasoned forager or just starting out, wild fennel is a great plant to get to know, and its many uses make it a valuable addition to any kitchen. By following the tips and recipes outlined in this article, you can start using wild fennel in your cooking and enjoy the many benefits it has to offer.