Food & Drink
FinanceFennel
Fennel is a perennial herb that is cultivated throughout the Mediterranean and United States for culinary and medicinal purposes.
Culinary Uses
The bulb, leaves, and seeds are key ingredients in many recipes from many countries. Fennel is commonly used in Italian and German salads and is often braised and served as a side dish or cooked in risotto. Fennel is widely used in Greek stews, ragouts, and fricassee dishes. Fennel is used in Chinese cuisine as a main component of the Chinese five spice powder.
- Florence fennel is a common variety of fennel which has a large bulb and stems that can be eaten raw or cooked and used as a vegetable in many dishes. The greenery is similar to dill in appearance and can be used as a garnish.
- Fennel can be grilled, braised, boiled, sautéed, or eaten raw.
- Fennel seeds can be dried and used to flavor meat, seafood, and vegetable dishes.
- Fennel seed is used as a component in many spice mixtures.
- Add fresh fennel to sandwiches in addition to the standard toppings for an interesting variation.
- Crush fennel seeds for meat marinades and spice rubs.
- Fennel seeds can be added to mayonnaise or dressings for pasta and potato salads.
Medicinal Uses
- Fennel is commonly used as a digestive aid. Fennel is known to be a remedy for gas, indigestion, heartburn, and irritable bowel syndrome.
- A tea made with a few fresh sprigs of fennel or a teaspoon of seeds will relieve indigestion.
- Fennel is an effective treatment for respiratory congestion and is a common ingredient in cough remedies.
- A tea made from fennel helps to stimulate the flow of breast milk.
Other Uses
- It used as a mouth freshener by Indians who often chew fennel seed as a mouth-freshener.
- Fennel is also used as a flavoring in some natural toothpastes.
Preparation
The bulb, stalks, leaves, and seeds of the fennel plant can be used. To prepare, wash the vegetable well. Trim the stalks where they meet the bulb. Slice the bulb vertically and remove the core. The leaves can be used as an herb. The stalks and bulb can be cut according to your recipe and used as a vegetable.
Fresh fennel is available from fall through early spring in the produce section of most grocery stores. The bulb should be firm and clean and should not show signs of splitting, bruising, or browning. The stalks and greens should be fresh and have a healthy green color. Fresh fennel should have an aroma reminiscent of licorice or anise. Flowering buds indicate the vegetable is past maturity.
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August 10th, 2008 at 6:33 pm
How do I store my fennel once I’ve picked and washed it? Does it dehydrate well?