Rinse and clean the fennel and cut it into its natural boat-like segments. Cut in half lengthwise.
Boil an eighth of a liter of water with a pinch of salt, add the fennel boats, put the lid on, steam on low heat for 5 min until soft. Remove the fennel, rub dry.
Cut onions and garlic into fine slices. Rinse rosemary, rub dry. Layer fennel together with all ingredients and saffron in a preserving jar. Pour canola oil until all ingredients are covered.
Close the jar. Leave in the refrigerator for at least 12 hours.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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