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July 08, 2019 - 02:04 AM Chauncey from Belgium clement0w@aol.com It\'s a bad line http://madthumbs.fun/ mad thumbs As a herb, use stems and fronds to flavour any pork or fish dish. Bake pieces of meat or fish in foil in the oven packed with fennel ferns, and barbecue fish on a bed of stems for a really intense flavour. Use the seeds to make your own ras el hanout spice mix with garden lavender, bay leaves, fennel and cumin seeds, rose petals, nutmeg, cloves and peppercorns, roast then grind, to steep in oil, and then dip in chunks of crusty bread. Mix the roasted seeds with black, pink and white peppercorns and salt to make a delicious crust on baked salmon, or combine with chilli in dark chocolate. |