Fennel
is in the Umbellifereae family, which includes parsley, carrots, dill, and
coriander (cilantro). Most popular in Italian and Mediterranean cooking, it
has grown wild throughout Europe since ancient times. Fennel has high
antioxidant content, as well as the usual Vitamin C, fiber, folate, and
potassium. It also contains the phytochemical anethole, shown to reduce
inflammation and prevent the occurrence of cancer in animals. There are
medicinal uses for fennel as well; most common is the aid of digestion. It
has also been used as an insect repellent. Greek warriors drank a fennel
tea before battle to instill courage. All
parts of fennel can be used. The bulb is best caramelized, roasted, or
grilled. The stalks can be caramelized with the bulb or chopped up in a salad.
The feathery greens are an excellent herb that adds flavor to any dish.
RECIPES
Roasted
Beet and Caramelized Fennel Relish
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