Water lightly, but do not let the soil become waterlogged ... then shake the bag to release the seeds. Fennel bulbs are popularly used in cooking for their sweet, anise-like flavor.

Leave the oven on. In a small skillet, toast the fennel seeds over moderate heat until fragrant and lightly golden, about 2 minutes. Transfer to a mortar or spice grinder; coarsely grind.

Add fennel, milk and fennel seed. Increase heat to high and bring to a boil. Reduce heat to low and simmer until fennel is tender, about 10 minutes. Transfer soup to a blender and purée until ...

Add the yellow onion, garlic, ancho chiles and fennel seeds and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 8 minutes. Add the wine and cook until ...

In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin until evenly coated. Season generously with salt and pepper. Line a large baking sheet with ...

Once the oats are toasted, add the remaining oil, the apple, fennel seed, salt, pepper, and honey to the pan and stir well to combine. If you’re not using a cast-iron or other oven-safe skillet ...