Fennel - recipes and cooking secrets

Fennel is one of the oldest medicinal plants. It includes essential oils, flavonoids, minerals, phytosterols, due to which it has bactericidal and anti-inflammatory properties.

Fennel looks like a cross between celery and dill with long green stems and pinnate verdure. Stems and herbs are added as an aromatic seasoning in dishes, the main part of the plant is a white head. Fennel seeds are used to prevent flatulence. Tea from them is recommended in case of colic in infants. Fennel stimulates peristalsis and prevents constipation. Grass improves appetite and relieves stomach pain. The use of fennel tincture stimulates the production of milk in nursing mothers, it also has a diuretic effect. Sweet anise, as it is also called this herb, is considered a mild stimulant, and is also used for migraines.

Fennel is widely used in cooking. Its delicate taste adds piquancy to meat, fish and vegetable delicacies. All dishes from fennel are easy to cook, because it is very versatile in processing. It can become an appetizer, main course, tea and even dessert. Since we do not yet know what fennel is, we need cooking recipes . For example, frilly green leaves that grow on the upper stem are quite edible and you can make garnish of them. Even dark green stems can be safely used in cooking. Save them and add to chicken, vegetables or fish dishes. And, cutting very thinly, sweet anise can be fried in a simple syrup and served with ice cream.

But how to cook fennel? Its origin is associated with Ancient Greece, it is still considered a Mediterranean grass. There are two kinds of fennel, one is used as a vegetable, and the other is cultivated for obtaining seeds and greens. Fennel Florentine, also called finocchio, belongs to the family of bulbous. It has a fresh, fragrant aroma, which is becoming more delicate when cooked. Such fennel, the recipes of which have some secrets, are added to salads, sauces, and it fits well with fish. Fennel stew is one of the fastest ways of cooking. To prepare this dish, cut the fruit from the root to the tip, remove the core so that the remaining leaves are held together. Melt the butter in a frying pan, add fennel and 150 ml chicken or vegetable broth. Season with salt and pepper, cover and simmer for 20-25 minutes until tender. Serve with fish or pork.

You can also fry fennel, the recipes are fairly simple. It is necessary in the pan to bring the water to a boil and preheat the oven to 200oC. Cut the fennel into 8 parts, try it for 1 minute in boiling water, then strain. Cut the eggplants, zucchini, sweet peppers and red onions. Stir all the vegetables with fennel, put in a roasting dish. Pour olive oil, balsamic vinegar, season with sea salt and black pepper and bake for about 25 minutes, stirring occasionally. Serve as a side dish, snack or a main vegetarian dish.

To make a light refreshing salad, cut the fennel bulb very thinly, make a sauce of olive oil, lemon juice, salt and pepper, stir everything together by adding a watercress. For fans of the original snacks, you can add walnuts, sunflower-seed oil and lemon juice to fennel. "Salsa from fennel and orange" will be an excellent addition to fried fish. To do this, cut the fennel into 4 parts, remove the hard core. The white part is finely cut into neat cubes. Peel the orange and cut into small pieces, keeping the juice. Mix 3 tablespoons of orange juice with three tablespoons of olive oil, stir, adding salt and pepper. Sprinkle with fennel leaves, serve with fried salmon, tuna or swordfish.

In conclusion, you can add that fennel, the recipes of which are quite diverse, is a universal vegetable that can be eaten raw, stewed, boiled, fried and caramelized.