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Fennel Recipes for fennel lovers

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Fennel is a versatile plant that has many uses apart from cooking. Fennel’s scientific name is Foeniculum vulgare, and is considered to be both a tasty and useful herb, as well as a Mediterranean vegetable that is very popular in Italy. Its seeds and leaves are used as an herb, while the rest of it is used as a vegetable. It looks somewhat like celery with a whitish or light green bulb-like bottom and stalks, but tastes like liquorice or anise and belongs to the same family as parsley, dill, and cilantro. Fennel is usually available from autumn through early spring.

History of Fennel

Fennel is indeed a very versatile plant in which nearly all of its parts, including the bulb, stalk, leaves and seeds can all be eaten. It was held in high esteem by both the Greeks and Romans due to its medical and cooking uses. History shows that fennel was one of Thomas Jefferson’s favourite foods and that as an herb, and it was also recommended to help keep a person’s eyesight in good shape. Its existence can be dated back to ancient Greek where it was called marathon and was a part of the myth of their God of Food and Wine, Dionysus, who had a fennel stalk that held a coal of knowledge from the Gods.

Fennel has historically grown all over Europe, mostly in the Mediterranean region; but in modern times countries like the U.S., India, France and Russia are the leading producers of fennel products.

The Fennel plant grows to around 5 feet tall and the top is covered in a feathery kind of leaves that are often used to flavour fish dishes, as well as salads and soups. Its yellow flowers can be used in salads and to make a type of herbal vinegar. The flowers produce the seeds, which are also used in cooking and in many other ways.

Fennel is known to affect other types of plants in a negative fashion, so it has to be grown in an area by itself. Depending on the variety, it can grow in both sun and in cooler weather.

Cooking With Fennel

Fennel has many uses in cooking and is quite good for you too, as it is high in Vitamin C. It can be stored wrapped up in plastic in the refrigerator, but must be used up in a day or so before it dries out. The seeds can be dried and stored in airtight containers or in the refrigerator for about six months. Its crispy bulb and stalks can be diced and used raw as flavouring for salads or in salsas. It can also be made in many other ways such as grilling, sautéing, roasting or braising, depending on the foods you are cooking it with. For instance, it can be braised with a little butter in a skillet and some chicken broth with a little salt and pepper under soft and served with a meat such as port or fish. The seeds are popular used as flavouring with sauces and curries, as well as added to pickles and sausages to add a spicy kick. There is even a fennel liqueur called Finocchietto.

All in all, fennel is one of the world’s most versatile plants you can find in with a large range of possible uses, plus uses as a medicinal plant. It’s also been found not to cause any allergies in most people, making it a nice choice for a side dish in allergic families. Enjoy Fennel-recipes.net and maybe try a recipe or two