Fenchel

Anethole is a phenylpropene, limonene a terpene; the sweetness agrees anyway. Shave thin, salt heavily.

The Sicilian salad. Anise, acid and a red that makes the plate do the work.

Anise oil penetrates lean white flesh in a way herbs on the skin never do.

Anethole cuts pork fat and perfumes it at once. The roast depends on it.

Oily fish and wild fennel fronds, with raisins to settle the argument.

Hay-iodine and anise both push the broth toward the sea without any fish.

Anethole sweetness lands directly on the bitter edge and softens it.

Peppery oil against sweet anise; raw fennel has no fat of its own to carry it.

The seed is already in the meat. The bulb repeats it fresh and green.

Salt crystals on raw shaved bulb. The anise stops the cheese reading heavy.

Acid keeps sliced fennel white and stops the sweetness turning to liquorice.

Bitter cured fruit under a sweet crunch; the Provencal default for a reason.

Bulb and root, both anise, and the vegetable stops tasting like a salad.

Anise-sweet and grassy-bitter cross over almost exactly in the middle.

Both crunch and both go floral raw; the anise stops it reading as pudding.

Raw and shaved, the anise sharpens what is otherwise just sugar and water.

Anise crunch under sweet burst; the two textures do more than the flavours do.

Anethole meets wormwood; two bitter-anise notes reading as one longer finish.

Estragole and anethole, isomers one bond apart: crunch underneath, perfume on top.

Estragole here, anethole in the bulb: isomers, one floral and cold, one crunchy and green.

Anethole and the meat sweetness agree, then the bulb goes soft in the fat.

Anise reads sweet over oily flesh. Shave it raw, never cook it.

The cap makes anisaldehyde, the bulb anethole. The mushroom aniseed stops being an accident.

Anethole runs under the menthol and pushes the finish twice as long.

Raw shaved anise and crisp sweet flesh: two crunches, one of them savoury.

Shared anisic and green notes; shaved over macerated berries it reads deliberate.

Anethole and neroli are both sweet without sugar. Shave it raw, dress it wet.

Anethole and cocoa butter both coat the mouth; the anise stops the cloy.