Sea Fennel, Aromatic, herbs, asparagus

Category: Tops

Sea Fennel has a number of uses in the culinary field. Working with Sea fennel requires precise dosage due to its concentrated aromas.

Origin: Asia, North America, North Europe, South Europe
Taste / Aroma: Aromatic, herbs, asparagus
Season(s): Spring, Summer, Autumn, Winter, Coquille St Jacques, Herring, Lobster, Mussel, Oyster, Pumpkin
Storage: Cold, 2-7 °C

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Taste

Sea Fennel has a number of uses in the culinary field. Working with Sea fennel requires precise dosage due to its concentrated aromas. When it is blanched, the full asparagus flavour is most evident.

Taste Friends

Sea Fennel has a number of uses in the culinary field. Working with Sea fennel requires precise dosage due to its concentrated aromas. When it is blanched, the full asparagus flavour is most evident. Sea Fennel does well with fatty ingredients and is good in combinations with shellfish. The plant is also said to have a diuretic effect, to cleanse toxins and improve digestion. However, there is no scientific proof for this.

Origin

A plant found from the beaches of the Black Sea to the coast of the North Atlantic ocean. Also found on mediterranean coastlines, but is a protected species under threat of extinction. A plant found from the beaches of the Black Sea to the coast of the North Atlantic ocean. Also found on Mediterranean coastlines, but is a protected species under threat of extinction. Sea Fennel is known to contain about thirty essential oils, such as gamma terpins (found in citrus fruits) sabinenes (found in carrots) beta phellandrenes (anis, sellery, fennel) and methylthymol (Thyme).

Availability

Sea Fennel is year round available and can easily be stored for up to nine days at a temperature of 2-7°C. Produced in a socially responsible culture, Sea Fennel meets the hygienic kitchen standards. The products only need rinsing, since they are grown clean and hygienically.

Specifications

Taste: Sweet, Salty, Sour, Bitter, Umami
Cultures: Balkan, Baltic, Dutch, French, Greek, Italian, Mediteranean, Nordic, North American, Portugese, Spanish, Turkish
Usage: Baking, Blanching, Blending, Canning, Chopping, Decoration, Deep frying, Drying, Extracting, Garnish, Gel, Hot infusion, Marinating, Oil, Pasta / Dough, Pickling, Roasting, Smoke, Sous vide, Steaming, Stir frying
Colors: Green
Dishes: Cheese, Cocktail, Crustaceans, Fish, Functional, Lunch, Main course, Meat, Poultry, Soup, Sushi, Vegetarian, Vegetables
Taste Friends: Gin, Vodka, Cheese (others), Prawns, Lobster, Crab, Crustaceans others, Cod, Eel, Monkfish, Salmon, Fish (saltwater), Fish (freshwater), Shellfish, Cucumber, Eggplant, Olives, Pumpkin, Dill, Fennel, Goat, Lamb, Offals, Porc, Veal, Scallop, Oyster, Squid, Salt, Chili, Cauliflower, Kale, Onion, Couscous, Olive oil, Ponzu, Pumpkin seeds, Rice, Seaweed, Soy sauce, Tofu, Yuzu
Synonyms: Wok, Curry, Bitterfenchel, Meeresfenchel, Felsenfenchel, Ocean fennel, Rock fennel