:
you're reading...
Ingredients, Living Joyfully, Old Food Matters Site Recipe, Photo by Ganga, Tips, Vegetarian

Ingredients: A Note on Florence Fennel and Green Sweet Fennel. From The Archives.

A Note on Florence Fennel and Sweet Green Fennel

Fennel, Florence

Florence fennel is the variety of fennel with a swollen, crunchy base and it is this bulbous part that is prized in the kitchen for salads, deep fried, gratineed etc. All parts of the plant can be eaten, and in some areas of France the flowers are used to refine the taste of pickled capers, cucumbers and olives. When growing, it likes full sun and well drained soil that has been manured, and likes a lot of moisture while growing.

Fennel, Green

This sweet fennel is not Florence Fennel, the plant that produces those wonderful bulbs, but it does produce leaves and seeds that can be used in cooking. Sprinkle the green leaves over your potato salad with home made mayo, and over those vegetables that you are cooking on the BBQ. Chopped finely they can be mixed with olives, capers and pickled cucumbers.

You will often find green fennel growing wild by the roadside.

From the A Note on Series

You might also like:

Enhanced by Zemanta
About these ads

About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

Discussion

6 thoughts on “Ingredients: A Note on Florence Fennel and Green Sweet Fennel. From The Archives.

  1. Excellent…thanks for sharing this information and links!

    Posted by The Editors of Garden Variety | 27 January, 2014, 00:47

Trackbacks/Pingbacks

  1. Pingback: Spices: A Note on Fennel Seeds. From The Archives. | Heat in The Kitchen - 30 January, 2014

  2. Pingback: Spices: A Note on Five Spice Powder. From The Archives | Heat in The Kitchen - 4 February, 2014

  3. Pingback: Spices: A Note on Galangal (Greater Galangal, Thai Ginger). From The Archives. | Heat in The Kitchen - 5 February, 2014

  4. Pingback: Cooking Last Month (January) – Did you Catch Them All? | A Life (Time) of Cooking - 15 February, 2014

  5. Pingback: Cooking Last Month (January) – Did you Catch Them All? | Heat in The Kitchen - 20 February, 2014

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Most Popoular Posts

Recently: Smashed Chickpeas with Broccoli and Dukkah

Recently: Smashed Chickpeas with Broccoli and Dukkah

Recently: Early Winter – What to Cook

Recently: Early Winter - What to Cook

Mid Winter Cooking: A Note on Pickling Lemons and Limes

Mid Winter Cooking: A Note on Pickling Lemons and Limes

Mid Winter Cooking: Aloo Gobi (Indian Cauli and Potatoes)

Mid Winter Cooking: Aloo Gobi (Indian Cauli and Potatoes)

Mid Winter Cooking: Anise Baked Pears and Apples

Mid Winter Cooking: Anise Baked Pears and Apples

Mid Winter Cooking: Arai Puli Kuzhambu (Mildly Sour “Soup”)

Mid Winter Cooking: Arai Puli Kuzhambu (Mildly Sour “Soup”)

Mid Summer Cooking: A Plate of Cauliflower – Simple Elegance

Mid Summer Cooking: A Plate of Cauliflower - Simple Elegance

Mid Summer Cooking: Baked Apricots with Honey and Orange

Mid Summer Cooking: Baked Apricots with Honey and Orange

Mid Summer Cooking: Baked Peppers for Summer

Mid Summer Cooking: Baked Peppers for Summer

Mid Summer Cooking: A Wicked Tamarind and Lime Dressing and a Betel Leaf Salad

Mid Summer Cooking: A Wicked Tamarind and Lime Dressing and a Betel Leaf Salad
Follow

Get every new post delivered to your Inbox.

Join 3,596 other followers

%d bloggers like this: