More information

Fennel is an aromatic and wild herb that is usually cultivated in the Mediterranean, but can also grow in temperate areas around the world. There are many varieties, but the most well-known and commercialized is sweet or Florence fennel. It has seeds and small flowers, which have been used in medicine and cooking. They have many culinary uses, but also many medicinal properties. Everything can be used, from the seeds to the stems. Fennel is a medicinal plant used for many natural home remedies, and is essential for our intestinal health. Properties and benefits: Fennel has always been known for its properties to regulate our digestive system. When taken in infusion, it opens our appetite. It is a diuretic food, so it helps us eliminate fluids and toxins. It also promotes the expulsion of mucus and protects the mucous membranes. It promotes the expulsion of gases and prevents bloating. It is a natural expectorant and contains a good amount of vitamin C. The leaves contain a good amount of fiber, which will make us feel full. Nutritional value per 100g: Fat 0.2 g Carbohydrates 6.4 g Sugar 0.0 g Protein 1.1 g Dietary fiber 2.7 g Water 78.5 g Storage and tips: Fennel should be stored in the refrigerator, where it will last approximately one week. If you decide to cut it for storage, you should sprinkle it with a few drops of lemon juice to prevent it from turning black. Once cooked, it will only last for two to three days in the fridge. Recipe and uses in the kitchen: It is often used in stews and soups, making your dishes more digestible. You can use it in fish dishes, giving them an aniseed touch and also being a good substitute for dill. The bulb can be cooked, either boiled or stewed, just like other vegetables. The stems can be cut and added to salads or even used as a garnish for dishes. The seeds can be stored dry and used for infusions. Fennel leaves can be boiled or cut into small sizes to be added to salads or used as a garnish for fish dishes. The flowers also decorate and add flavor to salads or stews.