Fennel is one of the oldest medicinal plants. It consists of essential oils, flavonoids, minerals, phytosterols, thanks to which it has bactericidal and anti-inflammatory properties.
Fennel looks like a cross between celery and dill with long green stems and cirrus. Stems and greens are added as aromatic seasoning to dishes, the main part of the plant is a white head of cabbage. Fennel seeds are used to prevent flatulence. Tea of them is recommended in case of colic in infants. Fennel stimulates peristalsis and prevents constipation. Grass improves appetite and relieves stomach pain. The use of fennel tincture stimulates the production of milk in nursing mothers, it also has a diuretic effect. Sweet anise, also called this herb, is considered a mild aphrodisiac, and is also used for migraines.
Fennel is widely used in cooking. Its delicate taste adds piquancy to meat, fish and vegetable delicacies. All dishes from fennel are quite simple to prepare, because it is very versatile in processing. It can become an appetizer, main course, tea and even dessert. Since we still do not know what fennel is, recipes are simply necessary. For example, the elaborate green leaves that grow on the upper stem are quite edible and you can make a garnish from them. Even dark green stalks can be safely used in cooking. Save them and add to chicken, vegetables or fish dishes. And, slicing very thinly, the sweet anise can be fried in simple syrup and served with ice cream.
But how to cook fennel? Its origin is associated with Ancient Greece, it is still considered Mediterranean grass. There are two types of fennel, one is used as a vegetable, and the other is cultivated to produce seeds and herbs. Florentine fennel, also called finocchio, belongs to the onion family. It has a fresh, fragrant aroma that becomes more and more delicate when cooked. Such fennel, the recipes of which have some secrets, is added to salads, sauces, and it also goes well with fish. Fennel stewing is one of the fastest cooking methods. To prepare such a dish, cut the fruit from root to tip, remove the core so that the rest of the leaves are held together. Melt the butter in a pan, add fennel and 150 ml of chicken or vegetable broth. Season with salt and pepper, cover and simmer for 20-25 minutes until soft. Serve with fish or pork.
You can also fry fennel, the recipes are quite simple. It is necessary to bring the water to a boil in a saucepan and preheat the oven to 200 ° C. Cut the fennel into 8 parts, blanch it for 1 minute in boiling water, then strain. Coarsely chop the eggplant, zucchini, bell peppers and red onions. Mix all vegetables with fennel, put in a baking dish. Pour olive oil, balsamic vinegar, season with sea salt and black pepper and bake for about 25 minutes, stirring occasionally. Serve as a side dish, appetizer or vegetarian main course.
To make a light refreshing salad, chop the fennel bulb very thinly, make a sauce of olive oil, lemon juice, salt and pepper, mix everything by adding cress. For lovers of original snacks, you can add walnuts, sunflower oil with lemon juice to fennel. "Fennel and Orange Salsa" is a great addition to fried fish. To do this, cut the fennel into 4 parts, remove the hard core. Finely chop the white part into neat cubes. Peel the orange and cut into small pieces, preserving the juice. Mix 3 tablespoons of orange juice with three tablespoons of olive oil, mix by adding salt and pepper. Sprinkle with fennel leaves, serve with fried salmon, tuna or swordfish.
In conclusion, we can add that fennel, whose cooking recipes are quite diverse, is a versatile vegetable that can be eaten raw, stewed, boiled, fried and caramelized.