Can you grow fennel for seeds in the UK

[Jimmy]

Can you grow fennel "for" seeds in the UK
Anyone done this ??

The reason I ask is ..

I made a fennel rice this morning, I bought a packet of fresh seeds from the local Indian shop. Wonderous places these ! I also think their rice is much better than the supermarkets.

I had some old fennel seeds left in the Jar.
I sniffed the Jar and yes they smelt of fennel.

I opened the new packet and sniffed that and WHAM what a wonderous smell.

The fresh were much much better that the old ones, hence I suppose the recommendation to use fresh spices.

I can provide the receipe for the rice if any one wants it.


Thanks
Jimmy

[kernowyon]

we grow loads of fennel for fresh and seeds every year, we just leave a few plants to go to seed, you get loads from one plant, in fact if you dont take the flower heads off them it is almost impossible to stop them from self seeding.

[cupcake]

I agree! The only problem is all the self seeding. But you can use the leaves too , and it's pretty, so go for it!

[chriscross1966]

My only previous experiment with fennel ended up with them all bolting in July anyway, I'd suggest it was almsot impossible not to grow them for seed if you sow them early....

chrisc

[Jeanied]

Oh, yes - recipe please Jimmy. And freshly picked from the recently dried flower head is magical!

[Jimmy]

Oh, yes - recipe please Jimmy. And freshly picked from the recently dried flower head is magical!

OK I usually do it with a chicken madras which I prepare before we go to the pub on Saturday afternoon. Need the madras recipe ?

Anyway to the rice. Get some good Basmati rice, from your local Indian shop if you can.
Soak 10oz in cold water for 20 to 30 minutes. Rinse and drain in a sieve. Add salt on top to your requirements.

A table spoon of oil (or ghee is better) in a none stick flat frying pan with a good sealing lid.
A teaspoon of fennel seeds and heat in the oil till they fizzle but don't burn.
Add rice and salt.
Fry hard for 5 minutes stirring continually, reduce heat a bit and continue stirring for a couple of minutes more. The rice should go a bit "glassy" and sticky.
Remove from heat.

At this point you can either continue cooking or cover and leave till later (after a small refreshment or two, or three ...... ).

To finish cooking couldn't be simpler:
Add 1 pint of cold water and bring to the boil in the frying pan.
Reduce to a low simmer and put on the well fitting lid.
Cook for 10 minutes, it should then have soaked up all the water and be lovely and fluffy. Cook a bit longer if water is not fully soaked up.
It's so simple even a drunk can cook it, hic!
Enjoy.
Jimmy

[Jeanied]

Thanks Jimmy - I'm going to try that this weekend. I am particularly impressed with your instructions concerning the break in the middle!

[daffydill]

Thanks Jimmy that sound like a must try dish.
When your in the pub this afternoon have one for me