Pollinate Your Plate

Want to look like a fancy chef in an instant? Fennel pollen is the answer. Even the name sounds illustrious, rarified, and sophisticated. Though it’s true, you’re not likely to find it in your average grocery store, it’s not as exclusive as it sounds.

What Is Fennel Pollen?

Derived from the blossoms of the fennel plant, rather than the vegetable, which includes the tiny yellow flowers and powdery substance within. Some call it “culinary fairy dust” and covet it like saffron.

What Does Fennel Pollen Taste Like?

Naturally, it tastes like fennel, combining the delicate essence of anise and licorice, alongside more floral, citrus, and honied notes.

How Is Fennel Pollen Used?

A little pinch goes a long way, transforming simple vegan egg toast with romesco into something truly gourmet. Though intense, it should only be applied as a finishing seasoning after cooking, as heat will destroy its unique nuances. Remarkably versatile, fennel pollen can enhance both sweet and savory dishes, elevating everything from appetizers to desserts.

Foolproof pairings include:

Proteins like tofu or tempeh, cooked predominantly with simple marinades such as garlic and lemon, to add a sweet and aromatic final touch.
Mushrooms, especially those that are milder, such as oyster, trumpet, cremini, and portobello.
Vegetables such as roasted or grilled carrots, cauliflower, broccoli, potatoes, beets, and so much more. If it goes well with fennel, it goes well with fennel pollen, too.
Grain-based dishes like quinoa, couscous, or bulgur, to harmonize with their distinctive earthy, nutty, cereal flavors.
Pasta, because what doesn’t pair with pasta? Tomato sauces, cream sauces, and butter sauces alike can all benefit from a tiny pinch of fennel pollen.
Sweets and desserts, particularly apple pies, spice cakes, poached pears, vanilla ice cream, and even chocolate truffles, to name a few.