We eat them when we find them. I should dry some but I don't always collect all that many. Years ago I collected enough to dry, but don't find myself with time for such long collection trips any more. Still we love them and I get some most years. Also oyster mushrooms, chantarelles, puff balls, meadow mushrooms and lobster mushrooms.
Growing Fennel
Yes, I feel lucky to be able to collect them. They like to grow under spruce and fir and in our higher mountains we have lots of that. They also like some heat and rain as well and the rain is the limiting factor here. But we usually get enough for at least some picking if we go out at the right time.
Back to fennel, here. I just planted some and am wondering whether anyone knows how to preserve the surplus (real hubris, here - assuming that I'll have any!). Does it freeze or dry or is it just something you have to eat fresh while it's in season?
Leslie
I have never thought of preserving it - but why not experiment. You could always cook it and store it in broth to add to soup/casserole.
That might work. It's just that I planted some, and assuming it grows I'll have more than anyone could possibly eat at once. Thanks, Laurie!
Leslie
Since it has a lot in common with celery, (but not flavor), you might try chopping it and putting it in zip-lock bags and freezing it. Then test to see if it retains its flavor before you fill up your freezer.
That's a good idea. I've never frozen celery, either.
Celery is good for adding to cooked dishes after it is frozen. Celery helps lower blood pressure not to mention tasting good.