This is one that I'm just really not that familiar with, and was never very aware of. One that never really seemed all that appealing and kind of rare. One that I probably have seen at the store, but never really caught my interest. One that has a kinda furry top, reminiscent of dill. One that is...
Fennel
These two fennel bulbs were part of my recent CSA box delivery, so it became time to venture into fennel territory! But in which direction?
Fennel, or Foeniculum vulgare (I find it amusing that "vulgar" is in the latin name, makes you wonder...), is also commonly used in seed form in baking and cooking, more so in India and Mediterranean/middle Eastern dishes. Its pretty little yellow flowers make it a nice addition to flowering beds, and its foliage is often used here in Germany in tea form to aid in digestion. The bulb itself is also popularly eaten in salads here in Germany and has a anise or licorice flavor. It is also one of the main 3 herbs used to flavor absinthe, that green alcoholic substance popular in Europe. Didn't know that!
So how to make fennel then? I had a recipe from a friend for fennel soup, which consisted of cooking the sliced bulbs with vegetable bouillon and onion and the pureeing. This was actually really good, in a way reminiscent of potato soup (maybe I haven't had potato soup for a while...).
Besides helping with digestion (to get things flowing and prevent flatulence), fennel also has a bit of Vitamin C, Manganese and Potassium.
So if you're looking for something new to try, give fennel a shot! Love it or leave it!
Fennel
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| 2 fennel bulbs |
Fennel, or Foeniculum vulgare (I find it amusing that "vulgar" is in the latin name, makes you wonder...), is also commonly used in seed form in baking and cooking, more so in India and Mediterranean/middle Eastern dishes. Its pretty little yellow flowers make it a nice addition to flowering beds, and its foliage is often used here in Germany in tea form to aid in digestion. The bulb itself is also popularly eaten in salads here in Germany and has a anise or licorice flavor. It is also one of the main 3 herbs used to flavor absinthe, that green alcoholic substance popular in Europe. Didn't know that!
So how to make fennel then? I had a recipe from a friend for fennel soup, which consisted of cooking the sliced bulbs with vegetable bouillon and onion and the pureeing. This was actually really good, in a way reminiscent of potato soup (maybe I haven't had potato soup for a while...).
Besides helping with digestion (to get things flowing and prevent flatulence), fennel also has a bit of Vitamin C, Manganese and Potassium.
So if you're looking for something new to try, give fennel a shot! Love it or leave it!
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