French Recipes, Podcast Episodes and France Travel Tips!
Fennel Soup
Another favorite recipe for both the herb and vegetable version of fennel is fennel soup. If I can’t get fennel herb I use the sprigs of the fennel vegetable and if I can’t get the bulb of the fennel vegetable I use potato to replace that.
Here’s my recipe for fennel soup.
Braised Fennel
Fennel seeds are an essential spice in French cuisine, particularly in traditional recipes like sausages, fish stews, and bread. These aromatic seeds offer a warm and slightly sweet taste, enhancing the complexity of flavors in various dishes.
Bouillabaisse is an iconic Provençal fish stew that incorporates fennel as a key ingredient. The fennel's subtle anise flavor beautifully complements the seafood, resulting in a rich and fragrant broth.
One of my favorite uses for fennel in French cooking is braised fennel, a simple dish that’s the perfect side dish for any meal.
Here’s my recipe for braised fennel.
A to Z of French Herbs - Fennel - Fenouil
When is a herb, not a herb but a spice? Actually whilst we are on the subject when is an herb, not only a spice but also a vegetable? When it’s Fennel that’s when. Yep, Fennel is not just an herb but it’s also a spice depending on the variety of vegetables.
Fennel in French is pronounced Fenouil. Fennel came into old English from the old French word fenoil which in turn came from the Latin word faeniculum, a diminutive of faenum, meaning "hay".
Fennel, with its delicate aroma and distinct licorice-like flavor, has been an integral part of French cuisine for centuries. From the kitchens of Michelin-starred restaurants to traditional home cooking, fennel plays a significant role in enhancing the flavors of various French dishes. Let's delve into the origin and history of fennel in France and explore its versatile uses in the country's culinary traditions.