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6 edible invasive species recipes

By: Enrique Gili on March 8, 2011, 7:47 a.m.

Photo: Natalia Bulatova/Shutterstock

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Fennel-Infused Vodka

An herb that grows with wild abandon in California’s Mediterranean climate, fennel (Foeniculum vulgare) roots in disturbed soil, preventing native plants from taking hold. Combine the licorice-flavored plant with vodka to produce a wickedly powerful aperitif or cocktail.
Fennel-Infused Vodka


  • 1/4 cup fennel leaves, chopped and loosely packed
  • 1 tablespoon fennel seeds (available in supermarkets)
  • 16 ounces vodka or Everclear
  • 12 ounces simple syrup
Time estimates

Prep time: 15 minutes

Total time: 15 minutes plus six days to infuse


  1. In an airtight container combine fennel seeds, leaves and vodka. Seal.
  2. Store in a cool dark place for up to six days. Remove fennel. Add simple syrup. Refrigerate. Serve in shot glasses.

Yield: Almost 1 quart