4 simple recipes for making fennel blanks for the winter and storage

4 simple recipes for making fennel blanks for the winter and storage

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Fennel is an umbrella evergreen, undeservedly rarely grown. Its properties have been known for a long time: fennel contains important trace elements and minerals. Harvesting fennel for the winter includes recipes that are carefully selected. To preserve the taste and benefits, you need to be able to properly harvest it. The plant can be dried, salted or pickled. For lovers of freshness, freezing fennel is used at any time of the year.

Features of the workpiece

Harvesting fennel is a process that requires theoretical knowledge. First of all, a plant variety is selected: there are 10 species and many specially bred varieties. Wild fennel contains poison, so you need to be very careful when collecting and harvesting it. It's easier to grow on your own plot, having decided on the bred variety:

  1. Corvette - 60 cm in height, powerful branches and large fleshy roots. Takes about 120 days to fully mature, suitable for warm areas.
  2. Leader is an early ripe variety that differs from the Corvette in height. The branches can reach 170 cm, a choice for those who, first of all, are interested in seeds and umbrellas. Suitable for colder latitudes.
  3. Soprano is a mid-season variety, about 115 days to ripen. Combines 150 cm of branches and powerful bulbs. A versatile variety of fennel on demand.

The main feature that is important for a person getting acquainted with the culture is the usefulness of each part of the plant. Bulbs, stems, and umbrellas with seeds on them are also eaten. It is important to remember that these parts have different ripening times.

Collection and preparation of the main ingredient

The collection of stems and bulbs is carried out closer to late autumn. Fennel, with the exception of early maturing varieties, ripens for a long time, gaining color and flavor. The seeds are ready to be harvested between late August and early September.

Expert opinion

Zarechny Maxim Valerievich

Agronomist with 12 years of experience. Our best summer cottage expert.

The readiness for further use is indicated by a brown color appearing on the lower parts of the plant and an ashy color on the umbrellas. The color first appears on the tops of the stems and on the umbrellas. After a few days, the color appears on the bulbs.

Bulbs are used only in the second year after planting. The plant is perennial, the lower part is dug out only after the stem reaches a centimeter diameter. The gardener independently decides what he grows fennel for, it depends on when the harvest will be harvested and how it will be used in the future.

To prepare for harvesting, the stems and umbrellas are dried for several days in a dry, unventilated room. In order to avoid mold during drying, it is recommended to mix the prepared raw materials. Storage requires glass or other tightly sealed containers for seeds, such as paper or cloth bags. Stems and bulbs are stored as conservation. Umbrellas are an ingredient for pickling other fruits, imparting their characteristic flavor and aroma.

Fennel recipes for the winter

The variety of harvesting methods is explained by the versatility of the plant in application: from seasoning and medicine to snacks and independent meals. Cooking for the winter allows you to enjoy fennel all year round.


The purpose of drying is to obtain fragrant greens that change the taste of many dishes. In order to get the best version of dried fennel, there are a few rules to follow:

  1. You should take only the soft, young and most delicate leaves. Stems and umbrellas are used less frequently for drying. Leaves can be plucked during ripening all summer, thus collecting raw materials for drying.
  2. It is not recommended to wash the leaves, as they deprive most of the aromatic properties. Better to shake gently.
  3. As with other crops, drying requires a dry and well-ventilated area. Wind allows moisture released by raw materials to escape into the air. It is desirable that no sunlight falls on the leaves, destroying the color pigment.
  4. A universal sign that the leaves are sufficiently dried is the fragility of the raw material. If the leaves break from a light touch, then it's time to knead and put in sealed jars for later use.

The fennel obtained in this way is used for one year, further storage is impractical.


It is used to preserve all the beneficial properties. Salt is a natural preservative. The classic proportion for salting: a kilogram of plant per glass of salt. Greens should be washed, chopped and mixed with salt. Then the mass is placed in jars with a tightly closed lid and stored in the refrigerator. In order to prevent mold from forming, it is appropriate to pour sunflower oil on top. The resulting film will deprive the mass of oxygen access and prolong storage.

Fennel is used to make scented oil and vinegar. To do this, the greens must be washed, cut and combined in a storage container with 1 spoonful of oil and 1 spoonful of vinegar. Then 2 cloves of garlic and cloves are added there. The resulting product will add freshness and characteristic plant aroma to the first and second courses.


Most often, the lower part is pickled - powerful tubers. The marinade recipe includes the root itself, olive oil, sugar, wine vinegar, mustard seeds, and salt and pepper to taste.

Storage jars are oven sterilized. The tubers are cut in a convenient way for consumption - in small cubes or whatever you like. Half a teaspoon of black pepper and the same amount of mustard are heated together in a frying pan until the characteristic aroma appears, then ground into powder in a mortar. Poured into the pan:

  • water;
  • half a glass of sugar;
  • 3 tablespoons of oil;
  • 1 glass of vinegar;
  • and spices.

The marinade is brought to a boil, then removed from the stove and evenly distributed over the jars of chopped tubers. The jars are sterilized in a water bath and then closed with a lid. The best thing is to roll up the cans.

Can fennel be frozen

Yes, you can, using one of several methods. The greens are sorted out, small parts are selected, washed and frozen in a plastic bag, from which air is removed. Defrosting is best done in the refrigerator rather than at room temperature.

It is convenient to freeze fennel in food containers. Thus, the plant retains its appearance and is easier to get frozen. There is a way to freeze in liquid: greens are frozen in ice cubes, which are then wrapped in foil. The result is a plant that looks like it had just been plucked from the garden.

Shelf life

Depending on the tightness, the shelf life ranges from 9 months to 2 years. Pickled tubers are stored for the longest, provided that the sterilization of cans and products has been carried out correctly. Salting and drying are stored for no more than a year, losing useful and taste properties after this period. Frozen fennel can be stored for several years under temperature conditions, best of all in frozen water.

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