According to research published on the Genetic Resources and Crop Evolution journal, different drying methods enable the attainment of different types of powdered sea fennel, suitable for different uses. Results were obtained as part of the "InnoBiOrt - Innovazioni di prodotto e di processo per la valorizzazione della Biodiversità Orticola pugliese" project.
Intervention co-financed by the Fondo di Sviluppo e Coesione 2007-2013 – APQ Ricerca Regione Puglia "Programma regionale a sostegno della specializzazione intelligente e della sostenibilità sociale ed ambientale – FutureInResearch"
Sea fennel (Crithmum maritimum L.) is a perennial herbaceous plant part of the Apiaceae family and found along the coasts of the Mediterranean as well as in France and in the UK. Its chemical properties lead to the development of excellent organoleptic and nutritional qualities.
The popularity of sea fennel is increasing, although it is already sold as a fresh-cut product abroad. A few Italian companies have started promoting it as a herb and selling it in vases. In addition to being aromatic, it can also be used as a colouring agent, especially after drying.
Sea fennel plant in its natural habitat.
As there are no dried sea fennel products on the market, researchers from the University of Bari and the National Research Council compared different drying methods. Tests were carried out in cooperation with the Institute of CNR's Food Production Science and the Department of Food, Agricultural and Territorial Sciences of the University of Bari. The study compared techniques such as hot air drying, freeze-drying, micro-wave drying as well as a combination of the above.
Results showed how the final product has different characteristics according to the method used and can therefore be used differently. For example, if the objective is to obtain food with a green colour and a persistent yet non-invasive aroma, then it would be preferable to use freeze-dried or mircowave dried product. Sea fennel dried with hot air is instead suitable for dishes with a stronger flavour.
The different types of dried sea fennel could be used to create new herb and spice mixes specific for fish, meat, etc. as well as to use less salt thanks to their natural salty flavour.
Notice how the colour of microwave dried or freeze-dried product is more similar to that of fresh sea fennel.
Renna M., Gonnella M., Caretto S., Mita G., Serio F., 2017. Sea fennel (Crithmum maritimum L.): from underutilized crop to new dry product for food uses. Genetic Resources and Crop Evolution, 64, 205-216.
Contacts:
Dr. Massimiliano Renna Ph.D.
Dipartimento di Scienze Agro-Ambientali e Territoriali
Università degli Studi di Bari Aldo Moro
Via G. Amendola, 126/A
70126 Bari
Tel.: (+39) 080 5443098
Email: massimiliano.renna@uniba.it
The different types of dried sea fennel could be used to create new herb and spice mixes specific for fish, meat, etc. as well as to use less salt thanks to their natural salty flavour.
Notice how the colour of microwave dried or freeze-dried product is more similar to that of fresh sea fennel.
Renna M., Gonnella M., Caretto S., Mita G., Serio F., 2017. Sea fennel (Crithmum maritimum L.): from underutilized crop to new dry product for food uses. Genetic Resources and Crop Evolution, 64, 205-216.
Contacts:
Dr. Massimiliano Renna Ph.D.
Dipartimento di Scienze Agro-Ambientali e Territoriali
Università degli Studi di Bari Aldo Moro
Via G. Amendola, 126/A
70126 Bari
Tel.: (+39) 080 5443098
Email: massimiliano.renna@uniba.it