Pickled Fennel Root Garnish Recipe

 Pickled Fennel Root Garnish

This garnish is a wonderful addition alongside crème fraîche, served with wild caught salmon. It also compliments sautéed spicy cumin and lime jackfruit for tacos, for those eating vegetarian & vegan.  I recommend making this garnish two days in advance to give the seasonings time to marry and enhance the flavor. This is a smaller batch of a few 8 ounce jars, however you could double or triple the measurements to make more.


1 Fennel root cored and thinly cut

1 Valencia orange rind, zest and then cut into long strips

1 1/2 Cups of water

2 Cups of apple cider vinegar

2 1/2 Tablespoon of sea salt

2 Tablespoon of raw unbleached sugar

6 Whole star anise

2 Teaspoons of whole peppercorn ( 1 tsp of white, 1 tsp of black)

1 Teaspoon of whole coriander

1/2 Teaspoon of both whole yellow and red mustard seed

1 1/2 Tablespoon of powdered cumin

1 Teaspoon whole allspice

2 Teaspoon of whole clove


1.Sterilize 4, 8 ounce mason jars in boiling water for 1 minute. Remove and then let stand to cool.

2.Mix cut fennel root and orange zest in a bowl and then evenly pack into each jar

3.In a sauce pot bring water, vinegar, salt, sugar, star anise, peppercorn, coriander, mustard, cumin, allspice and clove to a boil.

4.Remove from heat and pour over packed fennel and orange zest in the mason jars.

5.Tighten lid on jar and give it a good shake, combining all the ingredients.

6.Set to the side and wait until room temperature then place in fridge for storage and serve with-in 5 to 7 days as a garnish for various dishes

Prep Time: 30 minutes

Standing Time: 24 hours

Makes: Makes 4, 8 ounce jars

Traditional Chinese Medicine (Food Energetics):

Fennell bulb is warm in temperature and pungent in flavor. It routes through the Liver, Kidneys, Spleen and Stomach. It also counteracts cold in the body. Most culinary spices are warm to hot in temperature, pungent in flavor and tonify Yang. This is true of mustard seen, peppercorn, cumin, allspice, clove and fennel seed. However, coriander seed is neutral in temp and both pungent and sour in flavor. Vinegar is warm in temperature, bitter and sour in flavor, routes through the Liver and the Stomach and promotes Qi (energy) circulation, Blood circulation, counteracts cold and removes toxins.

Western Nutritional Information:

Fennell contains minerals: Iron, magnesium, manganese, phosphorus, potassium selenium and zinc. Magnesium assists in potassium uptake. Manganese works well with the B-complex vitamins to give an overall feeling of well being. Manganese aids in the formation of mothers milk. Potassium is important for maintaining a healthy nervous system and regular heart rhythm. Iron is the mineral found in the largest amounts in the blood. It is required for a healthy immune system and energy production. Phosphorus assists the body in the utilization of vitamins and the conversion of food to energy. Selenium has been found to function as a preventive against the formation of certain types of tumors. Fennell contains B1, B2, B3, C and E. Fennell promotes the functioning of the liver, kidneys and spleen and also clears the lungs. It is useful for digestion upsets; gas and gastrointestinal tracts spasms. Useful for acid stomach. Good after chemotherapy and or radiation treatments for cancer. Interestingly enough, fennel powder can also be used as a flea repellent!


© 2015, K. Crawford, Original Recipe

Leggett, Daverick. Help ing Ourselves. A guide to Traditional Chinese Food Energetics. Meridian Press. Totnes, England. 1994.

Balch, Phyllis A., CNC. Prescription for Nutritional Healing. Fifth Edition. Penguin Group, NYC, New York. 2010.

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