You can store wild fennel raw or blanched in the freezer to have it available all year round.
Wild Fennel
Wild fennel grows spontaneously in the Mediterranean area.
It is a rustic plant, with an upright and branched stem, feathery and thin leaves of bright green color that resemble capillaries.
It develops in uncultivated fields, along walls, and paths.
It is harvested in spring, a period when the leaves are more tender.
However, it is possible to find wild fennel in supermarkets or specialized retailers, already cleaned and ready to use, at different times of the year.
Wild fennel is rich in fiber.
The tender leaves and stems of wild fennel can be used in a variety of culinary applications.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Boiling
- Cuisine: Italian Regional
- Region: Sicily
Ingredients
- 1 bunch wild fennel
- water (if you plan to blanch it)
Suggested Tools
- Knife
- Chopping Board
Preparation
Clean the wild fennel by selecting tops, leaves, and the most tender part of the stem.
Wash it thoroughly under running water.
You can store wild fennel raw or blanched in the freezer to have it available all year round.
Dividing it into small portions makes it easier to use and reduces waste.
Transfer it to a colander and let it drain well.
Wrap it in a towel and let it dry completely.
It must be very dry.When it’s completely dry, separate the tufts and cut the stems into pieces.
You can store raw wild fennel in the freezer, divided into small and convenient portions of stems + tufts, in suitable bags or wrapped in plastic wrap.
Bring water to a boil in a pot.
Add the wild fennel and blanch for 2-3 minutes.Transfer it to a colander, cool it under a stream of running water, and let it drain well.
Wrap it in a towel and let it dry completely.
It must be very dry.When it’s completely dry, separate the tufts and cut the stems into pieces.
You can store blanched wild fennel in the freezer, divided into small and convenient portions of stems + tufts, in suitable bags or wrapped in plastic wrap.
Wild fennel is a natural flavor enhancer:
– it has an intense and recognizable aroma;
– only a small amount is needed.How to use wild fennel in cooking
– to flavor legumes, soups, and stews;
– for preparing sauces and gravies, dressings and ragù based on vegetables, legumes, meat, and fish.In Sicily, wild fennel is an ingredient in many traditional recipes
– pasta with sardines;
– wild fennel omelet;
– legumes;
– macco of legumes;
– meat or fish patties.Browse through many recipes available on the blog by clicking the following link: wild fennel.
Storage, Tips, and Variations
Wild fennel, raw or blanched, keeps in the freezer for up to 12 months.
Label the portions with the freezing date.
It is not necessary to thaw it.
You can use the frozen wild fennel or just let it soften slightly in the fridge or at room temperature.
FAQ (Questions and Answers)
How to substitute wild fennel
If the recipe calls for wild fennel and you can’t find it, you can use fennel fronds.
More delicate, it gives a similar aromatic note.
