Fennel can have a strong licorice flavor, so it’s best to use it sparingly for those unfamiliar with it. It can be cooked similarly to onions and is often paired with citrus. Caramelizing fennel can reduce the licorice flavor. Different fennel plants have different textures and flavor potency. Poor growing conditions can cause tough fennel, which may require longer cooking times.
One of the most important things to remember when cooking fennel is that it can impart a strong licorice flavor to the dish. Some people don’t like licorice, so when cooking fennel for a group with unfamiliar tastes, it’s best to use fennel carefully and sparingly. In many ways, cooking fennel can be similar to cooking shallots and onions, as it tends to caramelize similarly when sautéed or grilled. The flavor of fennel can be compared to star anise, a common dried herb, but fennel tends to have a less potent licorice flavor than star anise. Fennel is a green herb with yellow flowers, and the entire plant, including the flowers and fronds as well as the seeds and stem, can be used when cooking.
Paired with a tart flavor, fennel almost always appears alongside citrus ingredients such as orange juice or lemon zest. Fennel, sometimes called sweet anise, can be eaten raw, as in a salad or as part of a hot dish. It is commonly used with meats such as fish, pork and chicken. The sausages often contain licorice notes from the fennel in the recipe. Using fennel in broth to flavor the base is also popular, especially when making chicken broth.
Cooking fennel can be somewhat similar to cooking an onion. Like an onion, when fennel is roasted or sautéed, the sugar in it caramelises. When sugar is heated until it turns brown, it is called caramelization. Caramelized fennel has a sweeter flavor with a lighter, more temperate licorice aroma than raw fennel. Because caramelization makes the licorice element in the fennel flavor less potent, this can be a good technique to use when preparing it for guests who are unfamiliar with fennel.
Good cooks handle this potent and flavorful herb with care, because even a slight excess of fennel can overwhelm a dish, especially if the rest of the flavors in the dish are light. Different fennel plants have different textures and levels of flavor potency, so it’s important to examine and taste your fennel before deciding how much to use. If you are unsure whether guests dine like fennel, it may be best to include fennel in a sauce served on or with the plate and not directly on the plate. This allows diners to decide if they want fennel flavored sauce on their food.
Difficult growing conditions or poorly balanced soil can cause inconsistencies in fennel plants. When the soil is deficient in nutrients or the plant is waterlogged, normally tender green fennel stems can become woody and tough. These differences in foliage texture may prompt a change in the fennel cooking process. Particularly tough hits may require steaming preparation or longer cooking times to make them tender enough to enjoy.
Protect your devices with Threat Protection by NordVPN
