30 September Still life - Fennel

When in Morocco earlier in the year, we saw many spice markets. We bought these more for their interesting shape and detail than their use in cooking.
I have never seen fennel bud, really beautiful shape. Great photo.
posted October 3rd, 2010  
It is a stunning shot. I hope you declared these at customs.
posted October 3rd, 2010  
Actually Crush the seeds. Put some butter in a pan, heat, add crushed seeds, quickly sautee, add brandy, flame, add cream and reduce. Remove liquid from pan and set aside. Drop queen scallops into the pan, leave 30 seconds, turn , leave 20 seconds and add sauce. Serve with jasmin rice and fennel leaf garnish on stunniing entree plates with antique silver fish cutlery. Sorted!!
posted October 3rd, 2010  
Fantastic shot and like Constance, I've never seen fennel either, other than my little jar of spices! Are they big?
posted October 3rd, 2010  
@blightgal these seed heads are about 5 inches long. You should grow fennel in the garden, the aniseed smell is fantastic and the flowers really attract insects.
posted October 3rd, 2010  
Oh wow - those are terrific!
posted October 3rd, 2010  
Cool! I might just try that :-) thanks chuck!
posted October 3rd, 2010  
I don't think I ever saw one. just the spice itself. we even make a great fennel schnapps
posted October 3rd, 2010  
awesome detail in your macro shot!
posted October 3rd, 2010  
hi Cheryl I have these too. They are great tooth picks. I hadn't realised they were fennel. thank you so much for informing me. Very interesting subject - nicely done.
posted October 5th, 2010  
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