German Fennel Salad Recipe – Mutti's Fenchelsalat Rezept (2024)

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German Fennel Salad Recipe – Mutti's Fenchelsalat Rezept? ›

Fennel Fronds Are Delicious! Stop Throwing Them Out!

Fennel Fronds Are Delicious! Stop Throwing Them Out!

There's a reason old-school steakhouses serve their crudités on a bed of ice: it makes them crisp. Sliced fennel or radishes soaked in ice water get significantly crispier—you can even store them overnight in a bowl of ice water in the fridge to use in salad the next day.

Fennel has a very mild anise or licorice flavor that can be enhanced or sweetened depending on how it is cooked (or not cooked). When diced and sauteed with onions as one of the first steps when making a soup or stew, fennel becomes very sweet.

Shaved fennel, thin zucchini coins, arugula, dill, nuts, and feta are tossed with fresh lemon juice, olive oil, and salt. That's it, really. Dead simple. I use this mandoline to make feathery whispers of fennel, but if a knife is what you've got, that'll work too.

Technically speaking, all parts of the plant are edible, but most people will find the stalks too tough and fibrous to eat. The leaves can be chopped and used to flavor salads, dressings, marinades and sauces. They tend to have a slightly more citrusy flavor than the base. The base (or bulb) is delicious raw or cooked.

Its high price point is due to the complexity of harvesting the spice. Fennel pollen comes from the fennel bulb, specifically its flower blossoms. Fennel, however, isn't the easiest crop to farm, with experts facing difficulties in cultivating the plant. As such, the best place to find fennel is in the wild.

Healthy saunf tea is a decoction of fennel seeds and hot water, allowed to steep for 10 minutes. It is a perfect digestive cleanser, very effective in relieving constipation. Fennel, which is commonly had after meals to improve digestion, is aromatic and has a carminative effect in the intestine.

Pregnancy: Fennel is possibly unsafe to use when pregnant. Regularly using fennel has been linked to preterm birth. Breast-feeding: Fennel is possibly unsafe. There are some reports of breast-feeding infants with damage to their nervous systems after they were exposed to herbal tea containing fennel through breastmilk.

When it comes to flavour matches, with fennel you're spoilt for choice. Thanks to its subtle aniseed taste, it's so good with seafood – whether that's stuffed into whole fish, shaved into an accompanying side salad, or tossed through a pasta dish. But it's also delicious with chicken or pork, particularly sausages.

Can you eat raw fennel? ›

Every part of it is edible, from the bulb to the flowers, and it can be eaten raw or cooked. Though the stalks and leaves are edible, fennel recipes most often call for the bulb. When raw, it has a crisp texture similar to celery and a fresh licorice flavor.

Though often overlooked by home cooks, this versatile ingredient is beloved by chefs for its pleasantly sweet, fresh flavor and mild aromatic character.

To prepare the fennel, first slice the stalks and fronds away from the top. Use the fronds to sprinkle over the salad before serving. Give the bulb a wash with cold water, dry it and lie the bulb on one of its wider sides. Carefully slice it in half from the top (where the stalks were) to the base.

For example, Italians often eat fennel raw at the end of a meal, saying it helps with digestion and cleansing. If you do a quick search, you'll find that Fennel Bulbs are an impressive source of dietary fiber, which we all know is amazing for digestion and gut health!

Adding them to your diet may improve heart health, reduce inflammation, suppress appetite, and even provide anticancer effects. To reap the benefits of fennel and its seeds, try incorporating raw fennel bulb into your salads or using the seeds to flavor soups, broths, baked goods, and fish dishes.

The entire fennel plant is not only edible but delicious. Each part of the fennel plant has a different texture and use: the bulb, the long stalks that make up the length of the plant and the fringe of fronds at the top all have their place in the kitchen.

Dill is the eponymous ingredient in dill pickles: cucumbers preserved in salty brine and/or vinegar. Fennel is a bulbous vegetable with a tall, wispy, fronded top that looks rather like dill. The fronds can be used in salads, but the main attraction of fennel is the bulb itself.

Fennel is a vegetable (botanical name Foeniculum vulgare). The parts of the plant that are eaten are the engrossed stems of the plant, the frondy leaves and the seeds (used as a spice).

It's all edible, but the white part of the bulb and the ferny tops are the easiest to use. To prepare fennel, cut where the green stalks meet the white bulb, trim the root end, then cut the bulb in half from top to bottom.