Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
What to do with all of those fennel stalks & fronds once you've eaten the bulb? Candy the stalks, salt the fronds.
This cabbage and fennel condiment is flavored with green onion, garlic, ginger, chile and fennel seed. Spicy, sour, salty kimchi in under 45 minutes.
On dehydrating food from the garden, and saving seeds.
A quick fennel relish that is all licorice and slightly sweet tanginess. It's good on hot dogs and even better on grilled fish.
This sauce absolutely sings of late summer with intense flavors of tomato and a slight sweetness lent by the roasted fennel.
At his Beard House dinner, Jonathan Bennett slathered this delicious butter on trout. We love it on grilled bread for a decidedly autumnal appetizer.
A perfect way to use the fronds from your fennel. Pesto made with sunflower seeds is great for those who can't have pine nuts!
Tavernita's Ryan Poli poaches the fennel in olive oil and fragrant spices, brings the mixture to a simmer, then turns the heat off. A last-minute addition of red wine vinegar brings an acidic element to the licorice-flavored vegetable.
Follow along as I conquer (almost) humidity control in a fermented and dried sausage I love, finocchiona.
Beets + fennel = heaven in a jar. And it's safe for water-bath canning, too.