Fennel Liqueur and Fennel Shrub Recipes

I am always excited by finding new and different things to make with plants in my garden, and these two Fennel recipes (Fennel Liqueur and Fennel Shrub) use up the whole plant – which is even better. And I love the anise or liquorice flavour.

Wild Fennel Liqueur is made traditionally in southern Italy using wild fennel that grows in the hills. Using freshly picked herbs, it gives a fresh-tasting liqueur that also helps digestion.

I used Florence or Bulb Fennel that I had growing in my garden rather than wild fennel and I was able to use the bulb part to make Fennel Shrub. What on earth is a shrub? Shrubs can be traced back to Roman times as a way of preserving seasonal produce (in vinegar) and are used now as an alternative to commercial sodas to provide a non-alcoholic flavour kick in cocktails and mocktails. Or you can use them as thirst-quenching ‘drinking vinegars’ splashed in some sparkling water.

Fennel Shrub Recipe

1 large bulb fennel (or 2 smaller ones) chopped (save stalks, fronds and flower heads for Fennel Liqueur)
1 cup sugar
1 tsp fennel seeds
1 cup apple cider vinegar (use raw if possible)

Put fennel and sugar in a glass jar. Allow to macerate on the benchtop overnight. Shake every so often. You will start to see the sugar drawing out the juice.

Next day, combine the fennel seeds with the apple cider vinegar in another jar and allow them to steep overnight.

Give the fennel and sugar mix a good squeeze with your hands, and leave another night to extract as much juice and flavour as possible.

Then place a mesh sieve over a bowl or jug and strain both mixtures into the same container.

Mix well and pour into bottles. It will keep, refrigerated, for up to a year.

Fennel Liqueur Recipe

~300g Fennel leaves and flowers
1 litre ~90% alcohol
3 cups sugar
3 1/2 cups water
1 tsp fennel seeds

Crush the fennel seeds with a mortar and pestle. Put in a large glass jar with the fennel leaves/flowers and the alcohol. Leave for at least 10 days, shaking every couple of days.

Dissolve the sugar in the water in a saucepan and stir until the syrup is clear. Leave to cool.

Strain the alcohol through a mesh sieve to remove the leaves. Mix with the syrup in a jar and leave overnight. I strained it again through a coffee filter as there was still quite a bit of sediment. This had the added benefit of giving it a much more appealing lighter green colour.

Bottle the liqueur and leave in a cool, dark place for 2-3 months to allow the flavours to mature.

The liqueur is very strong so you may wish to dilute it further if you intend to sip it straight.