PS: More About Fennel
May 18, 2010 § 1 Comment
I have very important news about wild fennel! I’ve learned that there is an advantage to rampant fennel – fennel pollen. I had never heard of fennel pollen as a culinary ingredient, but a quick trip to Google educated me. In an article for Saveur magazine, Peggy Knickerbocker wrote, “If angels sprinkled a spice from their wings, this would be it.” Well, that sounds good. I still haven’t tasted it, but apparently the pollen has a very strong, distinctive flavor (intense fennel, I suppose). I’ve read that you can sprinkle it on meat and fish – any place you want a flavor boost. It is harvested from fennel flowers in full bloom, and it is very very expensive. You need a lot of fennel flowers to produce a usable amount of pollen. I don’t regret axing most of the fennel plants in my flower bed – they were in the wrong place at the wrong time. But maybe next year I’ll set a spot aside for the fennel to roam free.