If you have a lot of fennel and can't use it right away, you should preserve your herbs.You can keep fresh or frozen fennel in the refrigerator for up to 10 days, and it can be kept for 6 months.If you want to use it as a seasoning, topping, or in baking or cooking, you may have to decide how to preserve it.The herb is very delicate, so it is important to store it in a way that it doesn't rot or lose its flavor.
Step 1: The stalks should be removed from the bulb.
Carefully cut the stalks above the bulb with a sharp knife.The bulb can rot if too much pressure is placed on it.The stalks or leafy sections should be thrown away.After cutting the stalks or bulbs, do not wash them.
Step 2: You can store the bulbs and stalks in a clean bag for 10 days.
Both plastic and paper bags can be used.If you want, you can keep the stalks and bulbs in separate bags.If you know the uses of the bags, it would be a good idea to separate them.The bag should be rolled up carefully.Roll the bag up towards the top opening if you start at the bottom where the herbs are.Don't apply too much pressure to the bulbs.The bag should not be sealed shut.
Step 3: If you want to store the fennel for a few days, put it in a glass container and cover it with water.
Some people would rather use glass over plastic bags.To seal the container, be sure to use cold water.
Step 4: The packaged fennel should be put in the fridge.
If you store the fennel in the back of the fridge, it will cause it to partially freeze which will ruin the flavor and texture.If you're ready to use the vegetable crisper or shelf, place the fennel near it.The fennel can be kept in the refrigerator for up to 7 days.It will only last a few days in a glass container.
Step 5: Remove the leaves from the stalks.
You can either cut the leaves off with a knife or gently pull them from the stalks.
Step 6: The ice cube tray can be used to freeze small portions of fennel.
Top the leaves with water and then freeze the trays.The cubes are easy to drop in soup and sauce recipes.
Step 7: The frozen cubes should be moved to a storage container.
If you want to keep the ice cubes fresh, transfer them to a plastic bag or storage container.
Step 8: The leaves must be separated from the bulbs.
You can pull the leaves off with your fingers.The bulbs could rot if they are bruised.
Step 9: Blanching the bulbs is done by boiling a pot of water.
Once the water is boiling, add the fennel and boil it for 30 seconds to 2 minutes, depending on how tender you want the bulbs.The color, texture, and flavor of the fennel can be retained by Blanching.
Step 10: Remove the fennel with a spoon and place it in the water.
Immediately after removing it from the water, do this.The fennel needs to be cooled down quickly to prevent it from continuing to cook.
Step 11: The ice water should be drained to paper towels.
Use a paper towel to soak up excess water.Allow the herbs to dry.
Step 12: The bulbs can be placed in storage containers and frozen.
Simple plastic freezer bags are good for storing glass or plastic containers.Remove the fennel from the freezer, thaw it, and use it as you would a fresh bulb.It can be kept in the freezer for up to 6 months.
Step 13: Cut the bulb in half.
Use a sharp knife to cut the fennel into very thin slices.
Step 14: Pickle ingredients can be combined in a small saucepan.
Add 2 cups of coarse salt, 1 cup of white wine vinegar, and 1 Cup of water.Continue to cook the ingredients until they are completely dissolved.Add additional flavors like orange or peppercorn, or find a recipe online for other options.
Step 15: Allow the liquid to cool for a while.
Don't cool the liquid completely.When you start the next step, it should be warm.
Step 16: The fennel can be added.
The liquid should be steep in the fennel for about 20 minutes.It can be stored in canning jars for up to a week in the refrigerator.It's a great topping for salads or meat dishes.
Step 17: The seed heads are on the stalks.
Carefully remove the seed heads from the plant.If you handle the heads too quickly, you may lose a lot of seeds.It is possible to dry the leaves, but they tend to lose most of their flavor during the process.
Step 18: Place the seed heads in the paper bag.
You can get rough here.The goal is to get the seeds out of the head.For about 30 seconds, shake the bag up and down.
Step 19: The seeds should be seperated.
The plant matter should be removed from the bag.If the seeds have not been released, use your fingers to remove them from the heads.
Step 20: The seeds should be spread evenly on the drying screen.
Allow the seeds to dry out for a few days.The seeds can be dried in the oven on the lowest temperature setting.Place the seeds on the cookie sheet.
Step 21: The seeds should be transferred to an container.
Storage containers with lids are a good option.It's best to store in a dark place.You can keep the seeds in the freezer.If you want the best flavor, use the dried seeds within 6 months.