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Fennel is a plant species in the genus Foeniculum. It is a member of the family Apiaceae. It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.


The recipes for fennel are endless as are its health benefits, so these are some easy ways to incorporate them: sauté with onions, use in a salad, braise them to accompany main dishes or toss some in olive oil for pasta dishes. All parts of the plant are edible, chop the leaves to add flavor to potato salad, cream sauces, and garnish a soup or stew. The bulb can be eaten raw in salads adding both flavor and crunch. It is great in all kinds of braised meat dishes and as a flavoring for a bullion soup.

Fennel leaves are widely used in Greek cooking both as an herb and as a green. Large quantities are added to stews and ragouts, as well as fricassee dishes and fritters. Fennel is generally used to flavor meat, seafood, and vegetable dishes, and is also an ingredient in delicious savory pies (pites).

Health Benefits of Fennel

Fennel is an excellent source of vitamin C, folate, potassium and dietary fiver. With only 27 calories per cup  fennel is one of the best antioxidant and anti-inflammatory foods on the planet. 

 The folate and potassium keeps the cardiovascular system in good order.

Fennel is used to treat flatulence, bloating, indigestion, irritable bowel syndrome, hypertension, low milk production in nursing women, premenstrual syndrome, bad breath, sinus congestion and chronic coughs. 

Read More at Wikipedia.
How to use Fennel.

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