It is possible to freeze wild fennel either raw or cooked to have it available all year round.
The tender leaves and stems of wild fennel are suitable for numerous uses in the kitchen.
Wild fennel
Wild fennel grows spontaneously in the Mediterranean area.
The wild fennel plant is hardy, characterized by an upright branched stem with fleshy stems from which slender, thin, bright green leaves that resemble capillaries emerge.
It develops in uncultivated fields, at wall edges, and along paths.
It’s harvested in spring, the period when the leaves are tender.
If you can’t find wild fennel, you can use fennel fronds.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 1 bunch wild fennel
- water
Suggested Tools
- 1 Knife
- 1 Cutting Board
- 1 Colander
- 1 Tea Towel
- 1 Pot
Preparation
Clean the wild fennel by selecting and cutting tips, leaves, and the most tender part of the stem.
Wash it thoroughly.
Transfer the wild fennel to a colander.
Let it drain well.It must be well-dried
Wrap the wild fennel in a tea towel and let it dry thoroughly.
When it is well-dried, separate the sprigs and cut the stems into pieces.You can store your raw wild fennel in the freezer divided into small, convenient portions consisting of stems + sprigs inside suitable bags or wrapped in food wrap.
Clean the wild fennel by selecting and cutting tips, leaves, and the most tender part of the stem.
Wash it thoroughly.
In a pot, bring water to a boil.
Add the wild fennel and blanch for 2-3 minutes.Transfer the blanched wild fennel to a colander and cool it under running water.
Let it drain well.
Wrap it in a kitchen towel and let it dry thoroughly for a couple of hours.
When it is well-dried, separate the sprigs and cut the stems into pieces. You can store your blanched wild fennel in the freezer divided into small, convenient portions consisting of stems + sprigs inside suitable bags or wrapped in food wrap.
Storage
Fresh and tender leaves are harvested in spring.
Why freeze wild fennel?
To have it available all year round.
Using wild fennel leaves in cooking
Use the wild fennel leaves in the preparation of:
• soup or pasta and chickpeas;
• soup or pasta and fava beans;
• soup or pasta and peas;
• fava beans and fava bean puree;
• fava beans and pea puree;
• omelette;
• pasta with sardines;
• meat, fish, and vegetable meatballs;
• sauces, dressings, and condiments.
Preferably consume within 12 months.
FAQ (Frequently Asked Questions)
When is wild fennel harvested?
Fresh and tender leaves are harvested in spring.
Where can wild fennel be found?
Wild fennel grows spontaneously in the Mediterranean area.
It develops in uncultivated fields, at wall edges, and along paths.How do you thaw frozen wild fennel?
There is no need to thaw frozen wild fennel.
I use my frozen wild fennel straight from the freezer.How to substitute wild fennel
If you can’t find wild fennel, you can use fennel fronds.
