Fennel

Parts used in cooking

Dried spice fruits, commonly called seeds.

How to use in cooking

Whole spices retain aroma differently from ready-ground powder. If the recipe calls for it, gently crush a small portion just before preparation. Do not arbitrarily increase amounts or replace seeds with oil. Strain out hard fragments; without a recipe, follow the food product’s package directions.

Flavour pairings

Apple · Orange · Pear

These are flavour ideas for recipes, not therapeutic guidance. Start with one addition in a blend to preserve the character of the main ingredient. Dried fruit adds sweetness and a fuller aroma.

How to store

Keep the dried product in a labelled, airtight container away from moisture, light and heat. Store fresh ingredients according to their label. Check the date and smell; discard anything mouldy, damp or with an unusual odour. Do not mix a new batch with old leftovers.

Before using a plant

Choose only food-grade ingredients of confirmed origin. The name, species and plant part matter. Neither an illustration nor photo identification confirms edibility. For allergies, pregnancy, breastfeeding or medication, consult a professional about herb selection.

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