Fennel is a two and perennial herbaceous plant of the Umbrella family , reaching 1-2 meters in height. Even in ancient Rome, it was used as a seasoning and medicine against many diseases. Fennel has a bright aroma and has a pleasant sweet taste.
In appearance, fennel, the photo of which is presented in the article, resembles dill: it has a straight stem, with a whitish bloom, cirrus leaves with threadlike lobes. The flower is a complex umbrella of bright yellow color. The fruit is a two-seeded with a sweet taste. The root is fleshy, in the form of a spindle. Flowering begins in mid-summer and lasts until September.
Fennel grass (from cultivated species) is divided into ordinary (Volosh dill) and vegetable (Italian), with a more fleshy powerful stalk. Both of them are well known to Russian gardeners.
Ordinary fennel is a medicinal plant that Avicenna and Hippocrates used in their medical practices. In modern medicine, he also found its application. The infusion of this herb is an excellent expectorant and is used for coughing. Essential oil improves intestinal motility and activates the excretory system of the kidneys. Fennel tea is an excellent diuretic that complements medications for the treatment of urolithiasis, and also helps to
increase lactation in lactating women. Water prepared from the seeds of a plant is used as a
carminative in the treatment of flatulence in infants. The roots are used as a laxative. Decoctions are used in the treatment of colds. In addition, flavonoids and vitamins contained in the plant will help to cope with the spleen and avert the risk of the onset of
autumn-winter depression associated with a lack of heat and sunlight.
Vegetable fennel is an herb that has been successfully used in cooking. All parts of the plant can be eaten. Its seeds and foliage are used as flavorings for harvesting for the winter. They serve as a wonderful decoration in salads, first and second courses, as well as in the preparation of soft drinks and infusions. Baked or stewed onions are a great light side dish for meat dishes. But the most advantageous combination of fennel flavor with fish: cod, flounder, halibut, haddock. If you use it with ginger when stewing, they will further emphasize the taste of your dishes.
It should be remembered that every day the aroma of the collected grass loses its brightness, therefore, fennel bulbs, like its greens, should be used in the first 3-5 days after cutting. If this is not possible, greens can be wrapped with cling film and stored in the refrigerator. When purchasing in the market, you should pay attention to the quality and freshness of the grass. Young, freshly cut bulbs are dense, light, with anise flavor.
Fennel is a real natural pantry. The composition of the plant includes such trace elements important for the human body as iron, zinc, chromium, potassium, calcium, magnesium, aluminum, copper.