How to freeze wild fennel | raw or blanched.
Wild fennel can be frozen raw or blanched so you can have it available all year round.
Wild fennel
Wild fennel grows spontaneously in the Mediterranean area.
It is a hardy plant with an upright, branched stem and fine, threadlike bright green leaves that look like capillaries.
It develops in uncultivated fields, along walls and paths.
It is harvested in spring, when the leaves are more tender.
However, you can also find wild fennel at the supermarket or from specialized retailers, already cleaned and ready to use, at different times of the year.
Wild fennel is rich in fiber.
The leaves and tender stems of wild fennel lend themselves to numerous uses in the kitchen.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 3 Minutes
- Cooking methods: Boiling
- Cuisine: Regional Italian
- Region: Sicily
Ingredients
- 1 bunch wild fennel
- water (if you intend to blanch it)
Suggested tools
- Knife
- Cutting board
Preparation
Clean the wild fennel by selecting the tops, leaves and the most tender part of the stem.
Wash it thoroughly under running water.
Wild fennel can be frozen raw or blanched so you can 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 kitchen towel and let it dry completely.
It must be very dry to avoid ice formation during freezing.
When it is well dried, 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 and tufts, inside suitable bags or wrapped in cling film.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 kitchen towel and let it dry completely.
It must be very dry to avoid ice formation during freezing.
When it is well dried, 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 and tufts, inside suitable bags or wrapped in cling film.
Wild fennel is a natural flavor enhancer:
– it has an intense and recognizable aroma;
– only a small quantity is needed.How to use wild fennel in cooking
– to flavor legumes, soups and broths;
– for the preparation of sauces and dressings, condiments and ragù based on vegetables, legumes, meat and fish.In Sicily wild fennel is an ingredient in many typical recipes:
– pasta with sardines;
– wild fennel omelette;
– legumes;
– bean puree (macco);
– meat or fish meatballs.
Browse the recipes on the blog.
Storage, tips and variations
Storage
Wild fennel, raw or blanched, can be stored in the freezer for up to 12 months while retaining its aroma and scent.
Tips and variations
Arrange the wild fennel inside suitable bags or wrapped in cling film in a thin layer so that the pieces freeze separately and not in a block.
Seal the bags or cling film well, removing as much air as possible.
Label the portions with the freezing date.
It is not necessary to thaw it.
You can use the frozen wild fennel directly or let it soften briefly in the refrigerator or at room temperature.
FAQ – Questions and Answers
How to substitute wild fennel
If the recipe calls for wild fennel and you cannot find it, you can use fennel fronds.
More delicate, they give a similar aromatic note.
