Fennel root use in cooking recipes. How fennel is eaten, what dishes it is added to, cooking recipes. How to use for various diseases

Instructions for use:

Fennel is a perennial or biennial plant that belongs to the Umbelliferae family. In height, the plant can grow up to 2 meters, its stem is straight and round, strongly branched from above. Fennel root is represented by a fleshy bulb, yellow-white in color. Fennel leaves are very similar to dill. From above, all parts of the plant are covered with a bluish bloom. Fennel blooms like a regular dill. Fennel fruits ripen in autumn.

Other plant names are as follows:

• Pharmacy dill;
• Voloshsky fennel.

The Mediterranean is considered the birthplace of the plant. Fennel was known to man in ancient Greece and ancient Egypt, even then it was used as a spice and medicine. The first mention of the use of fennel and its properties dates back to the 18th century.

In the wild, fennel grows on dry rocky slopes, in ditches and along roadsides. Wild fennel can be found in the Crimea, Central Asia and Transcaucasia.

For the use of fennel as a medicine and spice, it is grown in the Krasnodar Territory, the North Caucasus, Ukraine, Belarus and Moldova. The most common plant variety in our time is Balonsky fennel.

The composition and beneficial properties of fennel

The main property of fennel is its high content of essential oils. So, different parts of the plant contain different amounts of essential oil:

• Fruits (seeds) - 6.5%;
• Leaves - 0.5%.

The essential oil of fennel fruit has a strong aroma and a sweetish spicy taste. The beneficial properties of fennel are due to the unique chemical composition and the content of numerous substances in it:

• Fenhon;
• Anethol;
• Camphor;
• Alpha pinene;
• Methylchavicol;
• Alpha-phellandrene;
• Limonene;
• Cineole;
• Terpinolene;
• Bornylacetate;
• Citral.

Fennel fruits are rich in fatty oils. So, scientific reviews of fennel contain information that the seeds contain from 12 to 18 percent fatty oils. These oils include many valuable acids in their composition:

• Oleic;
• Petroselin;
• palmitonic;
• Linoleic.

The use of the beneficial properties of fennel in fruits is due to such a rich composition. But not only fennel fruits have useful properties, the use of the leaves and stem of the plant brings significant benefits to the body. So, the composition of the green part of fennel is also rich in various elements:

• glycosides;
• Ascorbic acid;
• Carotene;
• Flavonoids;
• Minerals;
• B group vitamins.

A distinctive feature of fennel, according to culinary experts, is its low calorie content. So, the calorie content of fennel is 31 kcal per 100 g. But 100 grams of fennel fruit is a very impressive mass. It is unlikely that someone immediately eats such an amount. In addition, it would already be an excessive use of this medicinal plant. There are many reviews about fennel, the use of which in large quantities, on the contrary, adversely affects health. In particular, it can cause indigestion, and even poisoning.

Preparations from the fruits of fennel have the following effects on the body:

• Increased secretion of the digestive glands;
• Spasmolytic;
• Choleretic;
• Sedative (sedative);
• Diuretic action;
• Antibacterial.

The use of fennel

The use of fennel, according to patients, gives an excellent effect in the treatment of numerous diseases. Fennel fruits and leaves are used for medicinal purposes. Fennel fruits have also been used in the manufacture of other medicines, to neutralize the bitterness of drugs and unpleasant odors. This is due to the distinctive property of fennel in the form of a strong smell and rich taste.

In numerous reviews of fennel, its beneficial effect on the central nervous system is noted. The antispasmodic and sedative properties of fennel are used in the manufacture of drugs for bronchial asthma.

Fennel fruit oil has been used as an expectorant for the treatment of colds. So, the use of fennel is advisable for the following diseases:

• SARS;
• Flu;
• Bronchitis;
• Pneumonia;
• Laryngitis;
• Tonsillitis;
• Laryngotracheitis.

Fennel fruit oil is also used for flatulence, colitis and indigestion. The property of fennel to improve the functioning of the intestines is actively used in many diseases of the gastrointestinal tract. The use of fennel, in moderate doses, is also advisable for the prevention of constipation. This property of fennel fruits is used even for newborns and infants, to relieve stomach cramps and colic. The famous "Dill water" is made from fennel fruits.

In addition, a decoction of fennel fruits has been used in obstetrics and gynecology. The unique properties of fennel, according to pregnant women, help improve digestion and relieve attacks of toxicosis (nausea). The same effect from the use of fennel is achieved when it is used as food by women who have just given birth. The use of fennel helps a woman in labor to improve digestion. In addition, an unusual property of fennel, according to young mothers, is its ability to stimulate lactation. Taking tea from fennel fruits, women manage to quickly establish lactation. In addition, substances that provide the healing properties of fennel penetrate into the child's body through breast milk. Thus, it is possible to avoid excessive gas formation in a small organism. The use of fennel has a beneficial effect on the normalization of the menstrual cycle.

In cooking, fennel is used as a seasoning. Almost the entire plant can be eaten: its bulb, trunk (stem), leaves and seeds. From fresh herbs and fennel bulbs, according to culinary experts, salads and soups are prepared. Fennel fruits perfectly complement meat and fish dishes. In addition, fennel fruits are used in canning certain vegetables for the winter.

Essential oil from the fruit of fennel has also found application in cosmetology and perfumery.

Contraindications to the use of fennel

While the use of fennel and its properties by breastfeeding women is widespread, caution must be exercised. There are reviews of fennel from women who began to notice signs of allergies in themselves and their child after excessive use of this plant. The same goes for pregnant women. Do not independently prescribe and take drugs based on fennel. Moreover, the recommended dosage should not be exceeded. During pregnancy and lactation, the use of fennel is possible only in consultation with the doctor.

In addition, an absolute contraindication to the use of fennel is the hypersensitivity of the body, or individual intolerance to fennel fruits. In this case, a person may feel nausea and dizziness, even from the smell of the plant.

Excessive use of fennel, according to doctors in epilepsy, is extremely dangerous, and can be fatal.

02.12.2017

Fennel is known for its powerful medicinal properties and a variety of culinary uses. The benefits of regular use of this spice are many. On Pravravkino.ru you will learn what fennel is, about its use and contraindications, how and what dishes to cook with it, and much more.

Fennel is a firm and crunchy bulbous vegetable that looks like a dill on top. All parts of the plant are edible, and the seeds are used as a seasoning for sweet and savory dishes. They have a warm, bright flavor similar to anise or tarragon.

Fennel seeds (fruits) are especially popular in Italian, Indian and Middle Eastern cuisines. It is also one of the main components of absinthe.

What fennel looks like - photo

general description

Fennel is a perennial herb belonging to the Umbelliferae family, which also includes cumin, dill, anise, etc.

The scientific name for fennel is Foeniculum vulgare mill.

Synonyms: finokio, pharmacy dill, Volosh dill, sweet anise, sweet cumin.

This plant is native to Southern Europe and is widely distributed throughout Europe, the Middle East, China, India and Turkey.

Common fennel consists of a white or pale green bulb, from which closely spaced stems grow. The stems are covered with bright green lacy leaves.

This plant can reach up to 2 meters in height, it has golden yellow flowers in umbrellas, from which fruits are formed.

Seeds (fruits) outwardly resemble anise. They are oblong or slightly curved, about 3-4 mm long, light brown in color with thin vertical stripes on the surface.

The bulb, stem, leaves and seeds are all edible.

Fennel and dill - what is the difference between them

Fennel leaves are very similar to fresh dill, so they are often confused and believed to be the same plant.

The table will show how they differ.

External differences in the photo:

How seasoning is obtained

Fennel fruits are used as a seasoning, but all parts of the plant are also edible:

• Roots - pull out in early spring in the second year of life or in late autumn of the first year.
• Leaves and stems - cut before flowering.
• Umbrellas - cut off until the buds have fully blossomed.
• Seeds - harvested when the seed heads turn light brown. Collection is carried out in the early hours to avoid loss of seeds. The stems are kept under sheds until dry, then they are threshed and cleaned of random impurities and debris before being sent for sale.

What smell and taste

Fennel seeds have a pleasant anise-like sweetish-spicy aroma and taste.

Leaves and stems are used in salads, but the main attraction of fennel is the bulb itself. It is very dense and crunchy, and slightly similar in taste to licorice and anise.

How to choose and where to buy

Fresh fennel is often sold in the vegetable section of supermarkets in major cities. Choose bright white, spotless, heavy and dense bulbs. The stems must be firm. Avoid bulbs with too loose outer layers, with cracks.

It's best to buy fennel with the stems attached, or at least with the stems left over. Such bulbs are stored longer than those in which they are completely removed.

When buying seeds, look for them in colors ranging from bright green to light green. The freshest and best quality are usually bright green, plump, with a strong fennel flavor. Old seeds lose this bright color over time.

How and how much to store

Whole seeds should be stored in a cool, dry place, in an airtight container, away from sunlight. The spice will not lose its aroma within 6 months.

Keep ground fennel in the refrigerator in airtight containers and use it as soon as possible: it has a short shelf life, as it quickly loses flavor due to the evaporation of essential oils.

Fresh leaves are best consumed immediately. In the refrigerator, they retain their beneficial properties for 3-4 days, but the aroma gradually disappears.

Wrap the bulbs tightly with plastic wrap or a damp cloth and place in the refrigerator. They will be usable within 10 days.

Chemical composition

Fennel contains many health-promoting nutrients, compounds, antioxidants, dietary fiber, minerals, and vitamins.

Nutritional value of fennel seeds (Foeniculum vulgare) per 100 g.

Name	Quantity	Percentage of the daily norm,%
The energy value	345 kcal	17
Carbohydrates	52.29 g	40
Squirrels	15.80 g	28
Fats	14.87 g	48
dietary fiber	39.8 g	104
Niacin	6.050 mg	37
Pyridoxine	0.470 mg	36
Riboflavin	0.353 mg	28
Thiamine	0.408 mg	34
Vitamin A	135 IU	4,5
Vitamin C	21 mg	35
Sodium	88 mg	6
Potassium	1694 mg	36
Calcium	1196 mg	120
Copper	1.067 mg	118
Iron	18.54 mg	232
Magnesium	385 mg	96
Manganese	6.533 mg	284
Phosphorus	487 mg	70
Zinc	3.70 mg	33,5

Physiological role

Fennel seeds have the following effects on the body:

• carminative;
• diuretic;
• anti-inflammatory;
• tonic;
• antispasmodic;
• expectorant.

Beneficial features

Here are some benefits of fennel:

1. Helps regulate blood pressure. The seeds are rich in potassium, which helps control heart rate and blood pressure.
2. Works as a diuretic– If you regularly drink fennel tea, it helps to remove toxins and reduces the risk of problems with the genitourinary system. It also stimulates perspiration.
3. Helps with indigestion, bloating and constipation. Fennel seeds contain estragole, fenchone and anethole, which have antispasmodic and anti-inflammatory properties. Fennel tea is often used for newborns to relieve colic and aid digestion.
4. Relieves asthma attacks. Fennel seeds and their phytonutrients help clear sinuses. They fight bronchitis, phlegm accumulation and cough, as they have expectorant properties.
5. Helps purify the blood. The essential oils and fiber in the seeds are very helpful in flushing out toxins from the body, which helps purify the blood.
6. Improves eyesight. Fennel seeds contain vitamin A, which supports normal vision.
7. Treats acne. If consumed on a regular basis, fennel seeds provide the body with valuable minerals such as zinc, calcium, and selenium. They are very helpful in balancing hormones and maintaining healthy skin.
8. Protects against cancer. The seeds also have very powerful free radical scavenging properties. It helps protect the body from various types of skin, stomach, and breast cancers. Fennel seeds also have a very powerful chemomodulatory effect.
9. Increases the secretion of breast milk in nursing mothers. The seeds contain anethole, which is considered a phytoestrogen. It mimics the properties of a hormone that is normally involved in breast growth and milk secretion in women. Estrogen is also responsible for female secondary sexual characteristics. Fennel is known as a breast enlargement agent, although this effect has not been scientifically proven.
10. Helps to lose weight. The dietary fiber (fiber) in fennel is an important factor for weight loss, as it works as a "filler" in the digestive system. As a result, satiety increases and appetite decreases, resulting in a reduction in overall calorie intake.

The daily dose of fennel for adults is 5 to 7 grams of seeds or 0.1 to 0.6 milliliters of oil.

Contraindications (harm)

Fennel is safe to consume as a spice, but may cause an allergic reaction if you are allergic to carrots or celery.

Do not consume fennel seeds in large quantities. The compounds in it are neurotoxic in high concentrations and can cause hallucinations and seizures.

It is not recommended for patients with cancer, especially those with estrogen-dependent cancer. However, fennel tea is good for stomach cramps and vomiting after chemotherapy or radiation therapy.

Application in cooking

All parts of fennel - the base, stems and leaves, and the seeds - can be eaten, and the seeds can be used as a seasoning in many recipes.

seeds

They are added to both sweet and savory dishes whole or pre-chopped or lightly crushed with the flat side of a knife.

As a spice, fennel is added:

• to fish, meat and vegetables, especially dried ones;
• in the filling for pies, used for sprinkling buns and cookies;
• in soups (fish, vegetable, pork);
• in the second courses (fish, pork);
• in marinades for vegetables and pickles from cabbage, cucumbers, apples, watermelons.

If the presence of seeds in the finished dish is undesirable, you can put them in a saucepan in a gauze bag and remove them after cooking.

Bulb

Most often it needs to be cut into pieces. Here's how to do it:

1. If there are still stems attached to the fennel bulb, cut them as close to the junction as possible.
2. Cut it in half.
3. Cut off the hard root part.
4. Make a cut from top to bottom through the middle of the fennel bulb.
5. Cut the resulting halves into quarters.
6. Peel and discard wilted outer layers.
7. Cut each part of the fennel into slices.
8. Cut the quarters crosswise to make small pieces.

The fennel bulb is used whole as a garnish or cut lengthwise into 2 parts. It can be boiled and grated or stewed.

• The onion is consumed fresh in vegetable salads.
• Add when stewing fish and meat.
• Pairs well with fish, especially salmon.
• Fennel can be stewed, grilled.

stems

They use it like celery stalks:

• blanched and eaten half-baked;
• added to salads and vegetable side dishes;
• used in vegetable preparations for the winter.

Umbrellas

Fresh shoots with leaves and still immature umbrellas are used as follows:

• put in a barrel when pickling cabbage, in marinades for mushrooms and vegetables;
• cut into salads;
• added to soups and vegetables when stewing;
• crushed to sprinkle on baked meat.

How to make fennel tea - recipe

This is the easiest recipe.

1. Take a teaspoon of fennel seeds and grind them in a mortar and mortar.
2. Place them in a cup, cover with boiling water and leave for 10 minutes.
3. Strain, add some honey, basil leaves, black pepper or other ingredients of your choice.

Fennel leaves can also be used in a similar way, as long as they are in excellent condition. Steep the leaves in boiling water for 15 minutes.

Fennel salad - video

What to replace

Anise seeds can be used as an alternative to fennel as they have a similar flavor. Anise has a stronger flavor, so a smaller amount will be needed when using this replacement. Cumin and dill can also be used as substitutes for fennel.

If you are using it as a vegetable, you can substitute bok choy (pak choy) or celery stalks. To duplicate only the fennel flavor and not the volume, you can add a teaspoon of anise seeds for every 0.5 kg of onion.

Fennel root: its composition and calorie content, how the product is useful and why it can be harmful. What kind of food can you add it to?

The content of the article:

Fennel root is the bulbous part of a biennial or perennial plant from the Apiaceae family. Outwardly, it looks like dill, but still dill and fennel are two different cultures, although they belong to the same family and have many common features. Italy is considered the birthplace of fennel, but there is evidence that it was cultivated in ancient Greece and Rome - it was used as an aromatic food additive and as a component of medicinal infusions. Today, the plant is grown everywhere, because fennel is truly a unique product - both in terms of nutritional and healing properties. It is noteworthy that all parts of the plant are eaten - and the root, and seeds, and greens - in dried or fresh form. The root has a particularly bright aniseed aroma and sweetish taste. Cultivated mainly two varieties of plants - ordinary and vegetable, the latter is distinguished by a more fleshy bulbous part.

The composition and calorie content of fennel root

Every person needs to make fennel root a part of their diet, this product is fraught with great benefits. It contains a wide range of vitamins, micro and macro elements and other components necessary for the human body. In addition, this product is low in calories, so for those who are on a diet, it will only benefit.

Calorie content of fennel root - 31 kcal per 100 g of product, of which:

• Proteins - 1.24 g;
• Fats - 0.2 g;
• Carbohydrates - 7.3 g;
• Dietary fiber - 3.1 g;
• Water - 90.21 g;
• Ash - 1.05 g.

Macronutrients per 100 g:

• Potassium - 414 mg;
• Calcium - 49 mg;
• Magnesium - 17 mg;
• Sodium - 52 mg;
• Phosphorus - 50 mg.

Trace elements per 100 g:

• Iron - 0.73 mg;
• Manganese - 0.191 mg;
• Copper - 66 mcg;
• Selenium - 0.7 mcg;
• Zinc - 0.2 mg.

Vitamins per 100 g:

• Vitamin A, RE - 7 mcg;
• Vitamin B1 - 0.01 mg;
• Vitamin B2 - 0.032 mg;
• Vitamin B5 - 0.232 mg;
• Vitamin B6 - 0.047 mg;
• Vitamin B9 - 27 mcg;
• Vitamin C - 12 mg;
• Vitamin PP, NE - 0.64 mg.

In addition to these components, fennel root contains useful essential oils, antioxidants, phytonutrients, as well as substances such as flavonoids, which have the ability to regulate metabolic processes in the human body.

Health Benefits of Fennel Root

As we said above, the plant has been used as a component of medicines since ancient times. The benefits of fennel root are so great that it is also added to modern preparations for the treatment of various diseases. The three main effects that the bulbous part of the plant has are anti-inflammatory, healing and soothing. In addition, there are a number of additional beneficial actions.

Let's look at the beneficial properties of fennel root in more detail:

1. Prevention of the development of tumor processes, prevention of premature aging. The antioxidants that make up the root (the main phytonutrient of them is anethole) help prevent abnormal tissue division, that is, inhibit the formation and growth of tumors - benign and malignant. A healthy level of antioxidants in the body also protects it from rapid aging.
2. Beneficial effect on the digestive system. The product is especially effective if necessary to normalize certain processes in the gastrointestinal tract. It stimulates the digestive processes, accelerating the metabolism, has a positive effect on intestinal motility. Helps fight gastrointestinal disorders: normalizes stools, removes flatulence.
3. Improving the state of the cardiovascular system. The positive effect on the heart and blood vessels is primarily due to the activity of potassium and flavonoids, which regulate metabolic processes, including normalize cholesterol levels, reducing the risk of cholesterol plaques. In addition, fennel root promotes vasodilation, thus normalizing blood pressure.
4. Prevention of infectious diseases. The product has a pronounced antiviral and bactericidal effect, and therefore it is very important to introduce it into the diet at least during the season of influenza and SARS epidemics. It helps not only in the prevention, but also in the treatment of colds due to the expectorant action.
5. Positive effect on the nervous system. Fennel root helps to calm down, relieve stress, eliminate fear, overcome excessive emotional activity caused by one reason or another.
6. Cleansing the body. Due to the acceleration of metabolic processes and due to the diuretic effect, fennel root helps to cleanse the body of toxins and toxins.
7. Strengthening the immune system. Stimulation of the body's immune forces is another reason why it is worth adding the product to the diet during the cold season. It contains many vitamins, and most importantly - a high percentage of ascorbic acid.
8. Prevention of eye diseases. Regular consumption of fennel in food is a great way to prevent age-related eye diseases and visual impairment. By the way, the juice of the plant is used to relieve fatigue and eye irritation.
9. Normalization of hemoglobin level. The product helps fight anemia - a lack of hemoglobin in the blood. Useful components that provide this beneficial effect are iron and histidine, which are found in the bulbous part of the plant.
10. Normalization of hormonal levels. Fennel root has a good effect on hormonal levels. Helps with painful menstruation, menopause.

If a baby has appeared in your house, fennel tea should certainly be in the medicine cabinet. One of the main problems of an infant is colic, while the list of drugs that can be used to treat a newborn is strictly limited. Fennel tea is included in this small list and helps to effectively fight colic by improving the activity of the digestive system. As an additional positive effect, this tea helps in the formation of the bone skeleton due to its rich calcium content.

Harm and contraindications to fennel root

So, fennel root is a unique product that is very useful for humans. It is noteworthy that it has practically no contraindications. However, there is still a group of people who cannot eat the plant, it includes:

• People with epilepsy. The prohibition in this case is explained by the content in the root of a substance called dopamine, which is harmless to a healthy person, but can cause an attack in people suffering from epilepsy.
• pregnant. The plant also contains substances that can compete with estrogen, the female sex hormone. For a future mother, this state of affairs is undesirable.
• People with individual intolerance to fennel components. Usually, it is not difficult to determine an allergy to the root of a plant, slight dizziness and / or nausea is felt from its smell alone.

There is also a group of people who should limit the consumption of the product, that is, you can eat it, but not often and in small quantities.

Limit the use of fennel root should be people:

1. Those suffering from diseases that may be accompanied by bleeding, such as hemorrhoids. The fact is that the use of the product in large quantities can provoke bleeding.
2. With cardiac arrhythmias. In general, the plant has a beneficial effect on the cardiovascular system, however, in case of serious heart diseases, expressed in rhythm disturbances, it is better to limit the use of fennel root in food.
3. Suffering from diarrhea. The product has a positive effect on the activity of the gastrointestinal tract, but has a slight laxative effect, and therefore, with diarrhea, its use must be limited.

Doctors still have not come to a consensus regarding the use of fennel root for women during lactation. On the one hand, the plant stimulates the production of milk, and tea from it is prescribed for newborns to combat colic. On the other hand, fennel root contains many biologically active substances, which can cause allergies in a small child. A sensible conclusion, in our opinion, is as follows: it is better for a mother to refuse fennel root, and for a baby to use tea from a plant only as directed by a doctor in the indicated doses.

Fennel Root Recipes

Fennel root is actively used in cooking: it is prepared as an independent side dish, which goes well with both meat and fish. The baked root in combination with white lean fish is a real diet dish, which is very tasty and nutritious. The bulbous part of the plant is also added to soups, salads, vegetable stews, sauces to enhance the benefits of the dish and give it a new unusual flavor note.

Let's look at the most successful and interesting recipes using fennel root:

• Fennel soup. Finely chop the fennel root (500 grams) and onions (1 head). Simmer the vegetables in a heavy bottomed pot with olive or vegetable oil for 5-10 minutes. Put the fennel seeds (0.5 teaspoon), salt, pepper, mix everything thoroughly and cook for a couple more minutes. Pour water or any broth (500-700 ml) into the pan and cook for another 15 minutes. Cool the soup a little, beat with a blender until smooth and serve with sour cream and croutons.
• Spicy chicken breast with fennel. Mix paprika (0.5 teaspoon), salt (0.5 teaspoon), cumin (1 teaspoon), red pepper (a pinch). Cut the chicken breast into portions and roll in spices. Fry the spicy breast in a skillet over high heat for 3-5 minutes to get a golden crust. Remove the meat from the pan, put the fennel cut into small pieces (2 onions) into it, sauté for 5-7 minutes. Return the breast to the pan, add the lemon juice (2 tablespoons). Pour in chicken broth (2 cups), you can replace with other broth or water, bring to a boil, then cook for 15-20 minutes until the fennel is ready. Add chopped cilantro (1 bunch) and olives (50-70 grams), simmer for another 5 minutes. Season the finished dish with salt, pepper to taste and serve.
• Sea bass with vegetables and rice. Clean and free the fish from the insides (5-6 small sea bass carcasses). Finely chop the fennel (2 heads), put a little in the belly of each fish. Also put in carcasses on a slice of lemon. Rub the fish with salt, pepper, minced garlic and olive oil. Wrap each perch in parchment paper and bake at 180 degrees for 15-20 minutes. In a pan in olive or vegetable oil, fry garlic (5-7 cloves) for a couple of minutes, add the juice of two lemons and pour rice (2 cups). Fry dry rice for 1-2 minutes so that it is saturated with garlic, oil and lemon juice, pour water (1 liter) into the pan and add sugar (50 grams). A couple of minutes before the rice is ready, put chopped basil (1 bunch), grated zest of two lemons on a fine grater. Combine fish and rice, serve with white wine.
• Salad with tuna and fennel. For this recipe, you will need not only the onion itself, but also the greens. Cut the root (400 grams) into thin strips, finely chop the greens (50 grams). Cut red onion (60 grams) into half rings, olives (6-8 pieces) in half. Mix all the ingredients, add feta cheese (100 grams). Dress the salad with white balsamic vinegar, salt and pepper.
• Grilled vegetables with unusual pesto. Cut into quarters fennel root (1 head), zucchini (2 pieces) into thin strips, mix with oil. Preheat the grill, lay out the prepared vegetables, cook for 3 minutes. Add green string beans (150 grams) and cook for another 7 minutes. Meanwhile, make an unusual pesto sauce: mix mint leaves (80 grams), feta cheese (100 grams), lemon juice (1 tablespoon), olive oil (100 ml) in a blender. Add spices to taste to the sauce and serve with cooked vegetables.
• salsa sauce for fish. Finely chop tomato (1 piece), fennel (1 small onion), red onion (1 head). Mix all the ingredients, add chopped dill (2 tablespoons), red wine vinegar (1 tablespoon), salt. This sauce goes especially well with grilled fish, but is also suitable for baked, fried and even boiled.

As you can see, the "relative" of dill is in perfect harmony with a variety of products. Unfortunately, the use of fennel root in recipes in Russian cuisine is not often practiced. And, I must say, in vain our housewives deprive this product of attention. And the point here is not even so much in excellent nutritional qualities, although many culinary specialists respect the delicate aroma and sweetish taste of fennel, but in the exceptional benefits of the product.

The name "fennel" comes from the Greek word "feniculum", which has a very prosaic translation - "hay". But the Greeks also called the plant "marathon", because, according to legend, it grew in abundance on the field of the famous Battle of Marathon (490 AD), on which the inhabitants of Hellas defeated the Persians.

In ancient Greece and Rome, the plant symbolized victory and success. In addition, it was believed that it was able to drive away evil spirits, and therefore it was very often used as a personal and home amulet. In ancient Saxony, fennel was generally considered one of the nine sacred herbs.

In old Italy, there was a tradition of staging fights in the name of saving the crop from various disasters - drought, pests, etc. Weapons were made from various improvised means, one of which was fennel stalks.

In the Middle Ages, the seeds of the plant were chewed after eating, especially if an important meeting was coming up - this procedure perfectly refreshed the breath. By the way, in India, the tradition of chewing fennel seeds after a meal is still preserved, only they are first fried in a pan in oil to make the taste sweeter.

It is also noteworthy that in India, fennel root is considered an aphrodisiac. The Arabs had the same opinion about the plant.

Fennel oil is actively used in cosmetology and aromatherapy. It is believed that the smell of this oil has an interesting effect - it relaxes and tones at the same time, and therefore it helps well to escape from the hustle and bustle, to sort out one's own thoughts and feelings.

Fennel is cultivated literally all over the world today, except, perhaps, only the Arctic and Antarctica.

Watch the fennel video:

Fennel root is the most useful product that we recommend introducing into the diet of every person, except, of course, for those to whom it is contraindicated. And, pay attention, it is not only useful, but also very tasty. You can not find it in every store, but in a large supermarket you have a good chance of finding a fruit. And you also need to remember that fennel grows well in our climate, so you can grow it yourself.

In the article we discuss fennel - preparation of the plant, useful properties, recipes. You will learn how fennel is useful, what it is, how to cook salads, meat and vegetable dishes with it, what parts of the plant can be eaten.

In cooking, both seeds, and herbs, and fennel root are used.

Fennel is a perennial herb from the Apiaceae family that looks like dill but tastes and smells like anise.

While all parts of the plant are edible, recipes for fennel dishes include the onion. The onion is added as a vegetable to meat and vegetable dishes, pickled, broths and sauces are made from it.

How to eat fennel:

• The stems and leaves are used as an aromatic herb that adds a refreshing and sweet flavor to dishes and garnishes salads.
• The seeds are dried and added as a seasoning for baking bakery and some confectionery products, as well as for meat dishes.

In addition to culinary benefits, fennel has beneficial medicinal properties.. It has an expectorant and carminative effect, stimulates the intestines and activates the kidneys. Thanks to vitamins and flavonoids, the plant copes well with colds, flu and spring beriberi.

How to cook fennel at home

Before you cook fennel, be careful when buying it.. If you choose the wrong plant, it will quickly lose its aroma and brightness of taste. To prevent this from happening, follow our tips:

1. Choose firm-feeling white tubers with bright, lush greenery.
2. Smell the product - the aroma should be fresh and slightly aniseed.
3. Store fennel in paper bags for up to 5 days in the refrigerator.

Also keep in mind that no matter which fennel dishes you choose, recipes call for the use of a carefully crafted onion.

How to prepare fennel:

• Rinse the plant under running water and pat it dry with a paper towel.
• Cut the onion into several wedges and cut out the inner core.
• Remove outer tough leaves.

fennel recipes

In cooking, there are a large number of fennel dishes - recipes with photos are full of a variety of ingredients. Fennel is added to desserts, snacks, soups, broths, stews, sauces, meat dishes, poultry and sea fish dishes. The plant goes well with fruits, zucchini, soft salted cheese, baked potatoes and tomatoes, pine nuts and walnuts. When raw, fennel has a bright dill-mint flavor, while when cooked, it has a more delicate aftertaste.

Fennel and orange salad

If you're looking for a delicious dish that will not only delight your family but also help during cold season, try Orange Fennel Salad for a recipe that will delight you with its simplicity and health benefits.

You will need:

• fennel bulb - 1 pc.;
• orange - 1 pc.;
• olive oil - 2 tablespoons;
• balsamic vinegar - 2 tbsp.
• parsley - 1 bunch;
• salt, pepper - to taste.

How to cook:

1. Cut the fennel in half and thinly slice into half rings or strips.
2. Peel the orange, cut out the pulp, avoiding the membranes, and cut the segments into small slices. Collect the juice that leaked out when peeling the fruit into a glass.
3. Add balsamic vinegar, oil to orange juice and mix.
4. Arrange orange and fennel on a plate, season with salt and pepper, season with oil-vinegar sauce and garnish with parsley.

calories:

Calories per 100 gr. product 121.5 kcal.

Vegetable stew with fennel

Delicious and healthy dish - vegetable stew with fennel

Vegetable stew has a spicy spicy taste and quickly drives away the blues and energizes. If you do not like spicy dishes, change the dosage of red pepper before cooking fennel - recipes advise reducing it by 2 or 3 times. Prepare the dish immediately before serving, as the zucchini can give juice.

You will need:

• fennel bulb - 2 pcs.;
• zucchini - 1 pc.;
• sweet pepper - 3 pcs.;
• carrots - 1 pc.;
• potatoes - 2 pcs.;
• tomato - 3 pcs.;
• garlic (slice) - 1 pc.;
• olive oil - 1 tbsp;
• parsley - 1-2 branches;
• salt - to taste.

How to cook:

1. Rinse the zucchini and pat dry with paper towels to remove any moisture.
2. Cut the zucchini, peppers, carrots, potatoes and fennel bulb into cubes.
3. Chop the tomato into slices.
4. Fry the fennel pieces, pepper and garlic clove in oil.
5. Add the rest of the vegetables to the mixture, salt and simmer until they are soft. Stir in the tomato, bring the stew to a boil and remove from heat.
6. Lay the stew on plates and garnish with parsley.

calories:

Calories per 100 gr. product 28.8 kcal.

pickled fennel

An interesting recipe that can be prepared from fennel for a meat dish is pickled tubers. This snack can be stored in the refrigerator for 2 weeks.

You will need:

• fennel bulb - 3 pcs.;
• yellow mustard seeds - 0.5 tsp;
• black pepper in peas - 0.5 tsp;
• olive oil - 3 tablespoons;
• white wine vinegar - 1 cup;
• granulated sugar - 0.5 cups;
• salt - to taste.

How to cook:

1. Roughly chop the fennel.
2. Prepare a jar for seaming - sterilize it in the oven or over steam.
3. Heat a small skillet over medium heat, add the black pepper and mustard and cook for 1-2 minutes, stirring in the seasonings, until fragrant. Grind the spices to a powder in a mortar or grinder.
4. Pour water into a saucepan, add olive oil, add sugar, salt and spices. Bring the mixture to a boil.
5. Add vinegar to the liquid and remove the dishes from the heat.
6. Put the fennel in a jar, pour over the marinade and place the container in a water bath. Boil for 15 minutes, then close the jar with a screw cap.

calories:

Calories per 100 gr. product 127.3 kcal.

Fennel with chicken

Fennel goes great with chicken.

Chicken goes great with fennel and is perfect for cooks looking for recipes to make fennel at home for a hearty family dinner. The dish can be both independent and complement rice, pasta and potatoes.

You will need:

• fennel bulb - 1 pc.;
• chicken thighs - 6 pcs.;
• cream 30% fat - 300 g;
• mustard grains - ⅔ tbsp;
• garlic (clove) - 3 pcs.;
• pepper, salt - to taste;
• seasoning for chicken - to taste.

How to cook:

1. Wash chicken thighs, peel, pat dry with paper towels and season with salt and black pepper.
2. Heat the oil in a pan and fry the chicken until golden brown.
3. Reduce the heat, cover the pan with a lid and simmer the thighs for 10 minutes.
4. Cut the fennel bulb into strips or half rings, add to the chicken and continue to simmer for 5-10 minutes.
5. Grind the garlic, mustard in a mortar and pour into a small frying pan. Pour in the cream, add the chicken seasonings and heat through.
6. Pour the sauce over the fennel chicken thighs and bring to a boil.

calories:

Calories per 100 gr. product 164.5 kcal.

Beef with fennel

Fragrant beef with fennel is so delicious that it can even be used for a romantic dinner. Before cooking fennel, buy good meat - young, up to 2 years old, 1 cm thick and palm-sized. Serve while hot with roasted potatoes or grilled vegetables.

You will need:

• fennel bulb - 1-2 pcs.;
• beef meat - 1 kg;
• carrots - 1 pc.;
• potatoes - 4-6 pcs.;
• onion - 1 pc.;
• garlic (head) - 1 pc.;
• vegetable oil - 1 tbsp.

How to cook:

1. Cut the meat into strips or small pieces. Fry in a skillet with salt and pepper until golden brown.
2. Cut the garlic and onion into rings, carrots into slices, and potatoes into cubes. Cut the fennel along the grain into several pieces.
3. Add vegetables to the sautéed meat, season with salt and pepper.
4. Pour a little water into the pan so that the dish is stewed, but not cooked.
5. When the meat with vegetables is ready, turn off the heat and transfer to plates.

calories:

Calories per 100 gr. product 129.3 kcal.

How to cook a salad with fennel, see the video:

What to remember

1. Fennel is added to salads, used for fish and meat dishes, sauces, broths, snacks and pastries.
2. If you are looking for what to cook with fennel for the holiday table, choose recipes with beef and chicken.
3. Pickled fennel is a delicious preparation for the winter.
4. Fennel salad and vegetable stew will help strengthen the immune system in the season of colds and energize.

Fennel is made from the seeds of the fennel plant., which are located in its inflorescences. They have a sweet-spicy taste and a pleasant smell, combining the aroma of dill and anise. It is characterized by a small size, an oblong shape and a greenish-brown hue.

Scientists have found that the first mention of fennel is found in the books of ancient India. Even then, it was used as a seasoning for dishes, which not only improves their taste, but also protects against many diseases. In ancient Greece and ancient Rome, the plant was used after meals to freshen breath and improve digestion. In the Middle Ages, the spice becomes widespread in Europe and begins to be grown in the field.

Benefits and chemical composition

• The composition of the seasoning includes a large amount of antioxidants, which are an excellent tool for the prevention of cancer.
• Fennel has an anti-inflammatory effect and helps to eliminate high cholesterol levels in the blood.
• The use of seasoning in the daily diet has a beneficial effect in the treatment of pneumonia, bronchitis and hepatitis.
• Fennel is an indispensable tool in an effort to maintain vigilance in the eyes, strengthen hair roots and improve memory.
• A pleasant property of the spice is the ability to accelerate metabolism, stabilize blood sugar levels, which reduces the desire to eat sweet and starchy foods. That is why the seasoning is so popular among those who want to lose weight.
• Experts have proven that the properties of fennel are also useful for caring for mature skin. The phytoestrogens contained in it are indispensable for eliminating wrinkles and skin pigmentation disorders.
• This spice is able to treat alcohol poisoning, as it neutralizes toxins and carcinogens in the blood.

The spice is rich in minerals, among which are calcium, magnesium, iron, zinc and chromium. It contains vitamins of groups A, B and C, as well as a significant amount of essential oils.

Harm and contraindications

The risk when using fennel exists in cases of intolerance to this product by the body. It is also contraindicated in pregnant women, as it can cause unwanted spasms (read more about the beneficial properties of fennel and contraindications for women in general). It is not recommended to combine fennel with other diuretic drugs, as they enhance the effect, which negatively affects the well-being of a person.

The components of fennel essential oils are dangerous in case of overdose: They cause breathing problems, heart palpitations and bleeding. Therefore, it is important to use seasoning in moderation (?).

The beneficial properties and contraindications of fennel are written in detail.

Consumption in food

Fennel spice has a sweet and spicy taste, but with a slight bitterness. It is popular in Mediterranean, Arabic, Indian and Chinese cuisines. Fennel is also popular among confectioners. It is customary to add crushed seeds to the dough, and whole buns and cookies are decorated.

Often used in meat and fish dishes, less often in soups and salads. The seasoning is most popular in the preparation of pork, carp and pike.. To reveal the flavor of the seasoning, it can be heated in a skillet or rubbed lightly with your fingers. It is worth remembering that the seeds are used in a ratio of 3-4 g of spice per 1 kg of meat.

How to prepare?

The seeds are harvested after they have matured, when they turn light brown. This stage lasts two months - August and September. The ripening process is uneven, so the collection occurs repeatedly.

Drying fennel seeds:

1. Cut inflorescences (so-called umbrellas).
2. Put them in a dry dark place (for 2-3 days).
3. Rub the dried inflorescences between your palms over newspaper to separate the seeds from the stem.
4. Remove the seeds from the husk.
5. Pour the fennel seeds into a jar with a tight lid.

How to choose and where to buy?

When buying seasoning in the form of seeds, you should pay attention to their appearance. They should be light brown in color, dense structure, with pronounced veins.

You can buy dried herbs at any supermarket. as well as food markets. The price for 100 grams of spice was set in the range from 80 to 120 rubles in Moscow and from 70 to 100 rubles in St. Petersburg.

Thus, fennel can be safely called indispensable in the kitchen of any housewife. It gives a delicious taste to dishes and has a wide range of beneficial properties for the body. It is necessary for people of any age, everyone will find in it a remedy for many ailments.

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