Fennel
Fennel might not be very popular here in Catalonia, but it’s a great vegetable with lots of dietary and health benefits. And it has some very interesting aromas and flavours as well.
All in all it’s a great addition to your diet as it helps to regulate the digestion and minimise constipation problems.
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Fennel is very low in calories, and high in fibre. Furthermore, it contains vitamins, such as folic acid which is highly recommended for pregnant women and for combating nausea and dizziness. And it also has lots of vitamin B3 and provitamin A.
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Clean thoroughly to remove any grit, as the bottom part of the bulb is generally in direct contact with the soil.
The stalks and leaves can be used to add flavour to fish stocks and soups, or to make infusions. The white part of the bulb can be thinly sliced and eaten raw, or grilled, baked or sautéed.
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Every single part of the plant can be eaten. Slice or grate to use in a range of salads: with apple and Chinese cabbage, or mixed with mint, lemon juice and extra virgin olive oil. The feathery leaves have a delicate aniseed flavour and can be used like dill or tarragon, in salads, for stuffing/ marinating chicken or fish, or as a bed for cooking swordfish, for example.
Once it’s lost some of its freshness, you could serve it au gratin with leeks, first steamed to soften and then place on in a baking dish with single or double cream, grated Parmesan and mature cheddar, or in soup, mixed with other vegetables. The leaves can also be used for making infusions which are very good for the digestive system.
