A bit late in the game, here, but I'm throwing in some input none-the-less. I've only ever used fennel for making lasagna or pasta sauce from scratch. It gives a nice flavor, especially with oregano.
Aaaand I've also eaten it plain. It's kinda like pickled ginger in terms of cleaning one's palette after a meal, Indian food in this case.
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Aaaand I've also eaten it plain. It's kinda like pickled ginger in terms of cleaning one's palette after a meal, Indian food in this case.
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