Their taste and texture may be misleading, but fennel is a typical autumn-winter vegetable. However, harvesting continues until late spring, although thanks to some specific varieties, it is also possible to find it on the market during the summer. Ripe fennel has a fresh, sweet taste with a slight aftertaste reminiscent of aniseed. It is excellent eaten both raw and cooked and can be used to prepare salads, side dishes, soups, purées and flans. To enhance its flavour or balance its sweetness, which is more intense after cooking, we can use various spices and aromatic herbs. Let's take a look at which ones.

Spices to pair with fennel

A classic, first and foremost, is ground or whole peppercorns in all their variations. Just a drizzle of oil and a pinch of salt and pepper are enough to transform raw fennel into a satisfying, fresh and flavourful side dish in seconds. But other spices also go well with its flavour, such as nutmeg (especially if we prepare it au gratin, in casseroles, accompanied by cheese, cream or béchamel sauce), paprika, cloves, sesame or ginger. In various recipes, you will also find it paired with turmeric, cumin and coriander.

Herbs to pair with fennel

If you want to enhance the aromatic notes of fresh fennel, you can definitely try wild fennel, thyme or mint and parsley. If your salad also contains radishes and tomatoes, you should also try chives. In recipes that require cooking, you can use oregano, sage and rosemary.

Fennel is also excellent with oilseeds and dried fruit

We have focused on herbs and spices, but in salads, soups and purées, the flavour of fennel also goes well with oilseeds and dried fruit: pumpkin seeds, flax seeds, sesame seeds, sunflower seeds, walnuts, almonds and pine nuts. You will be spoilt for choice when exploring new flavour combinations.