Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. Most often associated with Italian cooking. It’s aromatic taste is unique, strikingly reminiscent of licorice and anise, so much so that fennel is often mistakenly referred to as anise in the marketplace. Fennel is composed of a white or pale green bulb topped with feathery green leaves. The bulb, stalk, leaves and seeds are all edible. Fennel is closely related to parsley, carrots, dill and coriander.
Studies have shown these possible health benefits:
- powerful anti-oxidant
- help prevent cancer
- immune support
- cardiovascular support
- colon health
How to Store
- Store fresh fennel in the refrigerator crisper, where it should keep fresh for about four days.
- Best to consume fennel soon after purchase since as it ages, it tends to gradually lose its flavor
- Fresh fennel can be frozen after first being blanched but seems to lose much of its flavor during this process.
Tips for Preparing Fennel:
- All parts of fennel-the base, stalks and leaves-can be used in cooking.
- Cut the stalks away from the bulb at the place where they meet.
- The best way to slice is vertically through the bulb.
- Use the stalks in soups, stocks or stews
- Use the the leaves as an herb seasoning.
Excellent source of
- Vitamin C
Very good of:
- dietary fiber
Good source of: