Fennel seeds

Fennel seed is a fragrant spice with a gently sweet, aniseed-like flavour and a warm, spiced undertone. The seeds are widely used in Mediterranean and Indian cuisines and add character to bread, sausage, vegetable dishes, fish and sauces.

Latin name: Foeniculum vulgare
Origin: Mediterranean region
Plant family: Apiaceae (carrot family)
Height: around 60–200 cm
Flowering period: summer to early autumn
Lifespan: perennial (often short-lived)

Description

Fennel seeds are the dried fruits of fennel, an aromatic umbellifer with fine, thread-like leaves and yellow flower umbels. The seeds are green-brown and lightly ridged. Unlike star anise, fennel seed is milder and fresher, with a clear fennel/aniseed note that pairs beautifully with citrus, tomato and oily fish. In the kitchen, you will find both whole seeds and ground fennel; whole seeds generally retain their aroma better.

In the kitchen

Briefly toast fennel seed in a dry pan to release its fragrant oils; the flavour then becomes rounder and slightly nuttier. Use the seeds whole in sauces, stews and marinades, or lightly crush them in a mortar for more aroma. Ground fennel seed is useful in rubs and doughs, but use it with care so that it does not become too dominant.

Fennel seed pairs particularly well with fish and seafood, such as salmon, sardines and shellfish, with pork, and with vegetables such as carrot, pumpkin, aubergine and cabbage. It is also classic in Italian sausage, tomato sauces and in bread and crackers. Fennel seed combines beautifully with garlic, lemon, black pepper, chilli, coriander seed, cumin and rosemary.

Storage & quality

Store fennel seed in an airtight container in a dark, dry place. Whole seeds usually stay aromatic longer than ground fennel. Fresh seeds smell bright and sweetly spiced; if the aroma is flat or dusty, they have often been in the cupboard for too long. Preferably toast only the amount you need straight away, as the aroma fades more quickly after heating.