One of the mainstays in The Backyard Pharmacy at Maison Bleue has been the fennel. Originally one small planting in a recycled metal bin has grown into many and its ‘cut and come again’ nature has been a surprise and source of inspiration. Fennel is an excellent example of food as medicine, with the liquorice/aniseed tasting feathery leaf, bulb, seeds and flowers all useful as digestives particularly, assisting indigestion, gas and colicky intestinal spasm. The bulb has endless uses in cooking and salads and is a wonderful way to add an interesting flavour to many dishes. It goes well with anything from fish to nashis to cheese.
Seeing the flowers on my plant reminded me of my success last Xmas using the tiny flavour-bombs that make up the flower head in a savoury jelly for a very special appetizer.
Carrot and fennel jellies
2 small sliced carrots
1 small piece of ginger (size of thumbnail) sliced
boiled for 10 minutes in 1 cup water
Remove ginger slices and puree and squeeze through muslin cloth. Add 2 dissolved gelatin leaves. Pour into small glasses to 75% full and cool.
2 heads of fennel flowers at budburst stage
Snip each individual seed head from each flowerette. Warm 2/3 cup sweetish white wine (or apple juice). Add flower buds (otherwise known as flavour- bombs). Add 1 dissolved gelatin leaf. Pour carefully onto carrot jellies. Cool.
