How to enjoy all the freshness and flavor of fennel

Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever-popular Mediterranean cuisine. Be sure to include it in your selection of fresh vegetables from fall through early spring when at its best. Fennel belongs to the Umbelliferae family and is therefore closely related to parsley, carrots, dill and coriander.

It is a white or pale green bulb with overlapping stems. The stems are covered with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stem, leaves and seeds are edible.

When I was little I loved anise, and when I grow up, every time I come across it, it continues to transport me to those childhood memories. Florence fennel or anise is a unique fruit, and not only because of its characteristic bulb and sweet aroma, but also because of its flowers, whose delicious flavor changes as the plant grows. The flowers will turn into seeds and will become a precious condiment.

How to take advantage of fennel at all times

Contemplating its growth we can learn a lot about the cycles of nature and our close bond with them. How beautiful to know where the vegetables and fruits that we see daily in greengrocers or markets come from.

If we are lucky enough to cultivate it, we can take advantage of it in the different phases of the plant’s growth. In fact, the bulb can be harvested at any time, and thus having large or small bulbs, with their respective leaves. And it is that the leaves, rich in beta-carotene, are ideal to add to many preparations.

If we let the plant follow its cycle, its stems will grow and at the opportune moment its flowers will sprout, from which later we can use the seeds. The flowers are like an anise candy. With them you can do many things, but they are insurmountable as is, alone.

Do not hesitate! Fennel has, on the other hand, many nutritional properties. In season, do not hesitate: incorporate it into your kitchen. And keep in mind that in many regions it also grows wild!

How it is prepared raw

Fennel, with its fresh anise aroma, It gives a lot of play in the kitchen. Remember that you can add the leaves to your preparations, salads and even desserts.

In juice: combine it with roots or fruits like apple or pineapple. Also with green leaves, lemon and celery. It is really nice.Salads: cut it into thin slices. You can combine it with many ingredients, do your research!Patés: Just as on many occasions I have recommended you to make pâtés with vegetables and seeds or soaked nuts and seasonings, with fennel you can also make delicious pâtés. With sunflower seeds, lemon, salt and cumin, for example, it is delicious.soups: In the same way that you make gazpacho, you can make fresh soups with fennel. With avocado and garlic it combines wonderfully.Fermented: include it in the kimchi recipe, it will give you very pleasant tones. You can also ferment fennel on its own, sauerkraut-like, or in brine.Dehydrated: cut it into slices, dehydrate it, and then grind it into a powder. You will achieve a great seasoning, which you can also mix with salt and add to your preparations. Another option is to make crackers: go to .com and search for raw cracker recipes. Choose one of them and add fennel.