Dried fennel stalks can even be added to wood chips for smoking on the barbecue. And fennel flowers have been used as a ...

“Fennel is a remarkably versatile ingredient,” says Held. ... Fennel pollen, which is extracted from the flowers and then dried, has anise flavors with honeyed citrus undertones.

1. Pair Blooms With Seeds. These seeded crackers taste like the best kind of health food — that is, the kind you can’t stop eating. A great way to explore how far flowers can go in the kitchen ...

Fennel is a friend of mine. I've grown it every year I've been a gardener, and, much to my amazement when I first moved west, the plant grows wild all over California. It's a weed. A delicious ...

And if you have never eaten fresh fennel, then you have likely encountered its “seeds,” which are actually the fruit born when the blossoms are allowed to mature that are then dried. Fennel ...

Wild fennel, Foeniculum vulgare, doesn't form the bulging bulb characteristic of commercial fennel. Instead, the useful parts are the thin, tender, sweet spring shoots, which become thicker and ...

1 tablespoon dried fennel seeds, crushed. ... Fresh fennel blossoms or sprigs, for garnish. Proceed as for rose petal sorbet, substituting fennel leaves and seeds for the rose petals.

Fennel pollen is complex, and that’s what makes it so great. At first taste, it’s reminiscent of the fennel seed: anisey and earthy. But then it transforms into a citrusy, sweet finish.

Grind benne seeds, chamomile blossoms, fennel seeds, and cocoa using a mortar and pestle or spice grinder until blossoms are roughly broken up and evenly incorporated. Set aside. Preheat a gas or ...

The dried flowers are fragile but handled carefully will last about a year. Jane Cush’s garden, ‘Millgate’ is one of five private gardens open as part of the Southern Highlands Botanic ...

Ingredients. 1 ½ cups (75 g) crusty bread, torn; ½ cup (50 g) walnuts, coarsely chopped; ¼ cup (20 g) Parmesan cheese, freshly grated, plus more for serving ...