Fennel Seed
Fennel seed is the spice produced from the tiny fruits of the fennel plant (Foeniculum vulgare), a perennial herb in the parsley family.
REGION OF ORIGIN
Fennel was born on the shores of the Mediterranean, spanning Southern Europe, North Africa, and the Middle East. This region's mild winters and dry summers allowed fennel's wild ancestors to flourish.
PART & COLOR
Like the other “seed” spices in the parsley family (anise, caraway, coriander, cumin, and dill seed), fennel “seeds” are actually tiny, oval fruits (called schizocarps). They begin bright green and ripen toward brown on the plant, so the spice can be anything in this range, depending on the harvest time.
PRODUCTION
Fennel is a fast-growing perennial that is typically sown in the spring. The plant can bolt quickly in hot weather, causing it to focus on flowering and fruiting, so the late summer is ideal for fennel "seed" and pollen harvest. The fruits can be harvested green for the brightest anise flavor or left to ripen to a rich brown for a fuller spice. In either case, they must be harvested before they split open. The entire flower head is cut and hung upside down to dry, and the fruits are threshed.
FLAVOR & AROMA
The dominant note of fennel seed is akin to anise or licorice, but it’s softer, with hints of citrus, pine, and mint. It's more pungent than the fresh fronds due to its higher concentration of essential oils.
On the tongue, the initial taste is primarily sweet, but soon a pervasive warmth unfolds, accompanied by a touch of zest and gentle pepper. The aftertaste leaves a pleasantly warm and slightly bitter impression on the palate. Overall, fennel seeds have a complex, calming profile. To maximize their flavor, lightly toast them in a dry skillet until the aroma intensifies, then grind them with a mortar and pestle or electric spice grinder.
CULINARY USES
The licorice notes of fennel seeds go famously well with sweet baked goods like cookies and cakes, but they can do much more. In Italian cuisine, they're characteristic of sausages and also appear in meatballs, breads, and marinades. In India, they add depth to curries, vegetable dishes, and lentil stews.
They also shine in pickling as they complement the tangy flavors of vinegar and vegetables; simply add them whole to pickling brines for cucumbers, beets, carrots, and the like. Fennel seeds are also a great infuser. They do wonders for syrup, honey, and ice cream. You can also steep them in hot water to make a soothing beverage to aid digestion, while chewing a few after a meal can freshen the breath.
