Are you looking for a simple and unusual side dish? Why not try paper-thin slices of a fresh fennel bulb dressed with lemon juice, salt, and olive oil? This delightful culinary combination awakens the senses and is a fantastic complementary offering, augmenting any meal.
All parts of the fennel plant are edible: the stems, leaves (fronds), seeds, and of course, the bulb.
The chopped fern-like leaves make a sweet and savory herbal addition when used as a seasoning in salads or soups. Those who occasionally bake their own bread find the addition of minced fennel leaves or fennel seeds a welcome flavor enhancer. Some people add them to curries, savory pies, and fish dishes.
The bulb—sliced, cooked, and seasoned—is a delightful vegetable side dish. Coarsely grated raw fennel bulbs make a salad in themselves when dressed simply with olive oil, salt, and lemon juice.
Fennel is called the "reducer," because it stimulates one's metabolism. Try chewing a few fennel seeds as a snack to curb the desire for chocolate, rich pastries, and cakes. Fennel tea, or fennel leaves steeped as a tisane, achieves the same appetite-curbing effect as the seeds. Such a tea regulates the metabolic liver and pancreatic functions during digestion of fats and sugars.
Another well-known fennel feature is its aid in digestive difficulties. Fennel reduces bloating, a sluggish colon, and constipation. Pregnant and lactating women know fennel for its ability to suppress nausea and to stimulate milk production during nursing.
Medieval people considered fennel to be a magical plant; it was customary to hang a fennel bundle above the front door to repel bad spirits. Fennel tea was a favorite beverage in the 19th century—people believed the brew had psychotropic properties.
The yellow-flowering plants grow out in the open and can easily reach a height of two feet.
Australians and certain people in the United States consider fennel to be an invasive species because of the ease with which it reseeds itself.
When buying fennel, make certain the bulb is firm and clean, and is white to pale green in color. The stems and leaves (fronds) must be bright green. The presence of flower buds indicates the plant is overripe and no longer at its prime. Fennel ought to smell pleasant, somewhat reminiscent of anise or licorice.
The vegetable stores well in the refrigerator for about four days, but should be consumed as soon as possible after purchase to ensure the best flavor. Flavor is impacted if fennel is kept too long. Store dried fennel seeds in an airtight container in a cool, dry place or in the refrigerator for up to six months.
Feeds