Fennel Seeds – Greenfields



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Fennel Seeds have a light liquorice like flavour and are popular in Asian cooking, often dry roasted before use. They are also chewed as an after meal digestive aid. As a herb, fennel leaves are used in French and Italian cuisines in sauces for fish and in mayonnaise. In Italy fennel is also used to season lamb roasts and spicy sausages, especially the Florentine salami finocchiona. It is traditionally considered one of the best herbs for fish dishes. The English use fennel seeds in almost all fish dishes, especially as a court bouillon for poaching fish and seafood. It is also used to flavour breads, cakes and confectionery.

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