2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Fennel is a plant of the Umbelliferae family. It is a relative of parsley and carrots. Also called wild dill, fenugreek or morach. It grows in Southwest Asia and Southern Europe, especially in the Mediterranean.
The fennel has a sweet taste and a pleasant aroma reminiscent of anise. Its leaves are colored blue-green.
Fennel is often used in cooking. It is low in calories and rich in nutrients. It contains calcium, potassium, iron and vitamin A. There are two types of cultivated fennel, the use of which differs. It is bulbous and ordinary.
Ordinary fennel is used most often. In the culinary tradition it uses seeds and leaves. It grows in a warm, humid climate, which is why it is popular in Mediterranean cuisine. In the northern regions, the cultivation of fennel is not common.
In the past, fennel was considered a sacred plant. In ancient Greece, it was planted around temples in honor of the gods.
People wore it, braided in wreaths around their necks. In addition, there is evidence of its use as a food, medicine and herb thousands of years ago.
Today, fennel is a popular spice and vegetable in Central Europe. The greatest admirers are the Italians and the Spaniards. They use its terrestrial parts as well as the rhizome. It is most often served as an addition to goat cheese and as an appetizer.
Fennel is most often used in salads, sauces, mayonnaise, fish and meat fillings. Perfectly combined with other spices such as parsley, onion, garlic and dill.
Fennel is added to tarator, in some pastries, in salads with red beets. Season potatoes and broths well when cooking fish and crabs. It goes well with black bread sandwiches, in which it is placed at the end.
In India, wild fennel seeds are used both as a spice and for chewing after eating. In addition to refreshing the breath, they support good digestion.
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