Early fennel seed Florence

biological

Fino is an early-maturing and exquisite fennel variety from the region of Florence. The bulbs are round and thick with a fine anise flavour. Natural location: Fennel is native to the Mediterranean and the Near East. Nowadays, it can also be found in the Arab region and in China. In the kitchen: Fennel provides an aniseed-like flavour and can refine salads and stuffing/fillings, as well as aromatic dips. Thinly sliced, it goes well with a dressing of olive oil and balsamic vinegar with a touch of garlic. The delicate green of the fennel plant can be harvested continuously and is used - like Dill - for refining white sauces or mayonnaise. Fennel seeds are used as seasoning for baking bread, in vegetables and marinades. Fennel has a less intense flavour when it is cooked. Steamed along with onions and some vegetable oil, it makes a nice vegetable side dish for fish and meat. Fennel goes also well with pasta when steamed together with ham dices. For a vegetarian dish it can be gratinated with cream and cheese. Another great combination is fennel together with carrots, Chinese cabbage, ginger and mushrooms prepared as an Asian stir-fried wok vegetable.