shayne_civic
Assistant Cook
- Joined
- Dec 12, 2007
- Messages
- 1
I have a recipe that calls for 1/2 teaspoon of fennel seed. I have the plant and leaf/leaves instead and want to use them. I know the seeds have a more concentrated flavor, so it would take more of the leaf/leaves.
Does anyone know how much of the leaf/leaves would be an equal substitute to the 1/2 teaspoon of fennel seed.
This is for a dish I have to prepare for a potluck at work tomorrow.
Does anyone know how much of the leaf/leaves would be an equal substitute to the 1/2 teaspoon of fennel seed.
This is for a dish I have to prepare for a potluck at work tomorrow.
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