Fennel Sugar - Preserving Bronze Fennel Seeds
I thawed a bag of herbs that was floating around in my freezer. It was double wrapped so I couldn't tell what herb was in there. Once thawed it was apparent - 4 million bronze fennel seeds! Well, there are few things I adore more than bronze fennel seeds. We aren't talking regular fennel seeds. These were picked fresh and plump, a few months back, from Eva's garden - and we are talking Bronze Fennel - much sweeter than the conventional fennel - with its auburn fronds as sweet as candy (well, maybe a medieval candy). Come summertime we add the fronds to any kind of salad (even fruit salad!) or we make a bed of the fronds for fish. It is the plant to grow if you have sun. It is a hairy lush gorgeous truly original plant. And the fronds sell for a pretty penny to Eva's chef clients. The seeds are born in the fall and I hate to see them go to waste. Even though I can only save a small percentage of them, what I do save is never thrown out. But to thaw this many, in the middle of winter? I remember hearing that one chef preserves herbs by processing them with sugar. So this is what I did. Fennel sugar. Now I have a large jar of fennel sugar. How will I use it? I will sub a small amount of fennel sugar in recipes that call for white sugar - like biscotti, sweet biscuits or scones, cakes, jams and compotes, sorbets and ice cream. I'll let you know how it goes - And well, you'll tell me if you have any ideas, right?