You bet!! Fennel is a funny looking, interesting licorice-like flavored herb. Its nutrients are linked to a range of health benefits. Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with green leaves which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible.
The health benefits of fennel:
include relief from anemia, indigestion, flatulence, constipation, colic, diarrhea, respiratory disorders, menstrual disorders, and its benefits regarding eye care. Fennel also contains significant amounts of fiber, which helps lower the total amount of cholesterol in the blood and decreases the risk of heart disease.
Tips for preparing fennel:
The three different parts — the base, stalks and leaves—and can all be used in cooking. Cut the stalks away from the bulb at the place where they meet. If you are not going to be using the intact bulb in a recipe, then first cut it in half, remove the base, and then rinse it with water before proceeding to cut it further. Fennel can be cut in a variety of sizes and shapes, depending on the recipe and your personal preference. The best way to slice it is to do so vertically through the bulb. If your recipe requires chunked, diced or julienned fennel, it is best to first remove the harder core that resides in the center before cutting it.
The stalks can be used for soups, stocks, and stews, while the leaves can be used as an herb seasoning. Personally, I love to eat it raw, I just can’t get enough.
Storing fennel:
If you’re storing fennel in the fridge, you’ll want to separate the stalks from the bulb and store the two parts separately in plastic bags or glass container. Try to use your it within a few days — any more than that, and it starts to lose flavor.
Now that you have learned the many benefits of fennel, you will want to make sure you have some in your kitchen to make your meals extra delicious.
