F is for Fennel

Fennel (Foeniculum vulgare) has a bulbous base and is eaten as a vegetable, but the feathery fronds are used as a herb and the seeds are dried for a spice.

🌱 Fennel as a vegetable has become more popular in recent years. I love fennel because it has such a unique liquorice/aniseed flavour with a lovely crunchy texture if eaten raw so great in salads.

🌱 Fennel seeds have been used for thousands of years to make tea to help with a wide range of digestive problems. It is the seeds which are well known for their medicinal properties.

🌱 Fennel promotes the functioning of the kidneys, liver and spleen and may also relieve abdominal pain and be helpful if you suffer from flatulence. 💨

🌱 Fennel contains Amino acids, iron, magnesium, manganese, phosphorus, potassium, selenium and vitamins B, C and E. Also, beta carotene which the body converts into vitamin A and folate. 

Fennel is low in calories so an interesting addition to a healthy diet. At this time of year, you will probably want to cook with it. It is delicious with fish, particularly salmon. 🍣

One of my favourite recipes is as follows:

1. Chop the fennel finely. Heat a little olive oil and butter in a frying pan or Le Creuset and sauté for a few minutes. 

2. Allow to cool then spoon onto a sheet of baking paper, place your skinned fillets of salmon on top with a squeeze of lemon juice and a spoonful of white wine. 

3. Make a neat parcel and bake for approximately 20 minutes, depending on the size of your salmon fillets. 

4. Place in a preheated oven at 180˚C. Serve with broccoli and French beans. 

A healthy and easy meal to prepare!