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Fennel — product description on

Fennel More recently, we have been completely unknown, and now sold in most supermarkets.

It has a distinct smell of anise and crispy juicy flesh. Everything is edible in fennel — onion, stem, leaves and seeds

Fennel More recently, we have been completely unknown, and now sold in most supermarkets.

It has a distinct smell of anise and crispy juicy flesh.

In fennel, edible everything — bulb, stalk, leaves and seeds.

The feathery leaves and stalks of fennel are used as an aromatic herb — instead of dill, the onion is used as a vegetable, and the dried seeds are used as seasoning for many dishes. Fennel is eaten raw, added to salads, or fragrant cream soup is boiled out of it.

Cut into quarters and fried in peanut butter, it becomes a good side dish to a goose or turkey.

Fennel cabbies are not bulbs, or even heads, but leaf blades that are very thick at the base.

The plant is a great honey plant.

Homeland of fennel — Southern Europe and Asia Minor. He was known and appreciated in ancient China, where he was used in culinary
and cosmetic purposes. Medicinal properties of spices were described in the ancient papyrus — medical encyclopedia
Ancient Egypt. Mystical power was attributed to Fennel: with the help of a plant they drove away evil spirits. According to legend, it was from the stalk of a giant fennel that the rod was made, which the vahkans called the god Dionysus.

Prometheus hid the fire stolen from the gods also in the stalk of fennel.

Cultivation of fennel in Europe began in the Middle Ages, and now it is distributed in almost all countries of the world.

In large quantities it is cultivated in France, Italy, Poland, Japan, Argentina.

Fennel seeds are widely used in Ayurvedic medicine. The composition of fennel includes many minerals, such as iron, phosphorus, sodium, zinc, potassium.

Fennel contains large amounts of vitamin C, group B vitamins, carotene, vitamins E and PP, and aromatic oils.

Fennel is great stimulates metabolism.

Chew the seeds of fennel when you suffer from hunger — you will see that your appetite immediately decreases.

BUT tea from fennel leaves or seeds helps to reduce weight.

By the way, in the 19th century fennel was often added to ordinary black tea.

There are two types of fennel: ordinary and vegetable.

The fennel cabbages that we eat come to us from the second species.

Fennel eat raw, adding to salads, or subjected to heat treatment.

It can be fried, cut into segments, best on peanut or butter, and served as an independent dish or side dish to poultry, meat or fish.

Of kochanchik fennel make light vegetable soups, puddings and casseroles, prepare dips and sauces, use in cooking
baking (for example, muffins or vegetable quiche).

The sweetish taste of raw or baked fennel emphasizes fruit and vegetable salads, making it indispensable in the manufacture of Indian spicy-sweet chutney seasoning.

Fennel will not be superfluous when harvesting vegetables: cabbage, cucumbers, zucchini, tomatoes, peppers; when pickling apples, watermelons, melons and wild berries.

When frying or baking, it is important to observe one rule: fennel should remain slightly crisp.

In the re-cooked state, it loses much in taste.

National cuisines of Hungary, Spain, Italy, France, India, China are used dried fennel seeds as a seasoning for a variety of dishes, including pies, bread, curry, poultry and fish.

Especially good fennel seeds are combined with fatty foods, because they help the body cope with its digestion. Various spicy mixtures contain seeds
fennel: South Asian curry, Indian Garam Masala, Punch Foron, Chinese Usyan-Mian.

In India and Pakistan, toasted fennel seeds are served after meals: they refresh breath and act as a natural digestive enzyme.

By the way, the so-called Dill water, which is given to newborns in order to rid them of colic and the formation of gases, is in fact not at all made from fennel, but from fennel — from oil squeezed from seeds. Infusion of seeds can be prepared at home, just brewing them with boiling water, and use it in a meaningful way for both children and adults.

All year round fennel seeds, herbs and a cabrigan are available from August to October.

Choosing Fennel, first look at the greens: it should be fresh, bright green.

The upper leaves of the coch must be elastic, smooth and slightly shiny — no dents, damage and brown «wrinkles».

If you find a faded kochanchik, remove the upper damaged leaves, and use internal for hot dishes. Fresh is better to eat only the highest quality fennel.

It has flat, hard, whitish or pale green bulbs with green stems and leaves, without faded buds. And a peculiar scent similar to licorice or anise .

In the refrigerator, fennel stays fresh for about 4 days.

However, the sooner you eat it, the better: the flavor of fennel gradually disappears.

Fennel has a distinct aniseed smell and crispy juicy flesh. This plant (vegetable?) Edible.

A rather unusual combination: fennel, pumpkin and grapefruit, but very harmonious. Here is fennel.

Casseroles can be vegetable, and can be vegetable with meat or poultry — they seem to us.

The Romans conquered the whole world, but only in the distant province of Judea they met with fierce resistance.

This dish is for those who love crispy and juicy ingredients in salads with bright, memorable.

Bean soup with ribs or sausages — the usual combination, but in our case comes into action.

Juicy thickened fennel stem, similar to an onion, boiled, baked, put in soups and stews. .

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