Arnold
Lara MAbout... Fennel
July 23rd 2008 05:18
Fennel is a year-round plant/ herb/vegetable with yellow flowers and feathery leaves. It grows wild in most parts of temperate Europe, and is generally considered indigenous to the shores of the Mediterranean.
It has since been widely cultivated all over the world for its edible, (fairly) strong-flavoured hard leaves and seeds. With texture like celery, its flavour is similar to that of anise and star anise – but not as strong.
Fresh fennel has been growing popular in kitchens worldwide – as more and more chefs develop recipes to include it in the main course, or as a side of salad. Fennel seeds, on the other hand have long been used as both a spice – popular with Italian, Indian and Chinese cuisines – and medicine for many, many years.
A good source of dietary fibre, fennel also contains folate (one of the B vitamins) and small amounts of other vitamins and minerals. It is also a good source of vitamin C and a moderate source of iron – its tops are rich in Vitamin A.
Fennel is in abundance now (in Australia), with July to September as the best months to have it – it is also cheap at the moment at 99 cents each!
My favourite way to enjoy fennel is as a salad. Here’s what you do:
1…slice fennel into bite sizes, add in a tomato if you like
2…drizzle generously with olive oil, some balsamic vinegar and a dash of salt
3…enjoy!
Another favourite of mine is fennel and mushrooms with pasta – here's the recipe.
Did you know…in the late 19th century, fennel was one of the main herbs used in the preparation of the popular alcoholic drink absinthe!
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