Sea fennel pickled

Description:
Aegean sea fennel tastes spicy, somewhat tart and distantly reminiscent of capers. The plant, which grows directly by the sea, is often prepared with a little vinegar, which also gives it a certain resemblance to capers. Sea fennel adds a typical note to Mallorcan "dirty rice". In Puglia, sea fennel cooked and pickled with garlic and mint is an appetizer in its own right. In Greece and Turkey it is used in salads or served with fish, often as a "cooking base".

Sea fennel is also excellent on a sandwich, as a small snack with a glass of wine, or finely chopped in purist pasta dishes, such as spaghetti aglio e olio.

Usage:
Our sea fennel is the equally aromatic stems and leaves in one piece. Because of the strong flavor, it is advisable to cut the plant into smaller pieces. The sea fennel can be eaten directly and does not need to be cooked. For seasoning, it should be added towards the end of the preparation.

Once opened, store in the refrigerator and use within 8 weeks.

Known dishes:
Arròs brut

Ingredients:
Greek sea fennel, water, sea salt, vinegar, citric acid.

Origin:
Greece