What is the seed of fennel?

Technically, the seeds of fennel are not seeds at all, but in fact the fruits of the plants sweet fennel, the herb that cultivated for culinary use for thousands of years. However, most chefs call the fruit of the "seeds" because they are small and are usually sold in dry form that looks exactly like the seed. There are many culinary uses for fennel seed, especially in Mediterranean and Indian cuisine. Many fennel seed shops, usually dry and whole. It can also be easily grown in any garden in a slight zone, although fennel is tending to take over, so the plant should be supported by care. One cultivar, Florence Fennel or Finocchio, is grown for use as vegetables. It creates a large bulb and thick stems that can be cooked as root vegetables. Sweet fennel, on the other hand, is Bulbs Fennel, which produces green queues and fruits and is used as a herb rather than vegetables.

bitchNel is usually grown as an annual, because it is not done well in the cold. The plant smells like anise or liquorice and has grim leaves of leaves with umbrelas of bright yellow flowers. The seeds are usually allowed to dry on the plant, which is gently shaken through dishes or clothing to release the seeds as soon as they ripen. After harvesting the seeds are selected and then packed. They can be eaten or used to start new fennel seedlings.

In Italian cuisine, fennel seed is often used in pasta sauces, for an anise -like explosion. It is well paired with a range of sauce ingredients and is usually used whole and toasted, so it will be intensely tasty. Indian and Asian meals also require fennel, all the ground. Egypt and some North African countries incorporate the seed of fennel into Their cuisine as well.

Since the seed of fennel looks and smells a lot like an anise seed, many chefs use them interchangeably. It is good to clearly mark both spices to avoid confusion, because the anise is more pungent. KroI was helped by digestion while not. As with many spices, fennel best in an airtight container in a cold dry place and should not be exposed to light. Generally, fennel seeds lose their strength after six months to a year, although toasts can be revived part of their taste.