About... Fennel
May 23rd 2009 06:32
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 slowly coming into season now (in Australia), with July to September as the best months to have it. You'll probably see more of it at your local grocer's as it gets right into the season, and it can be as cheap as 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
3…enjoy!
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!
The famous Absinthe Robette, Privat Livemont
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