Oftentimes, good nutrition is associated with some kind of complex superfoods like chia seeds, spirulina or goji berries, and under the pressure of fashion and advertising, many people simply forget that plain cabbage is much more useful than all these miraculous supplements. The fennel season will begin soon, and I decided to tell you more about this not the most popular plant in Russia in more detail. It seems to me that it is undeservedly overlooked in our country, although it is available in many stores, it is simply prepared and is unusually useful. Italian and French gastronomic cultures choose it over the dill it looks like. Fennel is close to anise in taste and aroma.
This plant is rich in nutrients, the most important of which is anethole, one of the most potent anti-cancer agents. Vitamin C, the most active in fennel (17% of the DV), can neutralize free radicals that cause inflammation in the body, and the fiber in fennel limits the rise in blood cholesterol levels. The long, delicate sprigs of fennel also contain nutrients such as manganese, calcium, iron, magnesium, phosphorus, copper, pantothenic acid, vitamin B6, and thiamine.
Another bonus: Fennel seed oil can be an effective and safe way to treat baby colic.
In addition to all the listed advantages, fennel has a bright taste and aroma. Most of all I love freshly squeezed fennel juices with lemon, carrot, spinach or celery.
One of my favorite side dishes for any dish is baked fennel paired with carrots, peppers and thyme. The vegetables are cut and laid out in a greased form for 40 minutes.
When buying fennel, opt for clean, firm, dense, pale green bulbs that are free from dents or sap.
Fresh fennel is best kept in the refrigerator for up to four days.
Dried fennel seeds can be stored for six months in an airtight container in a cool, dry place.
Photo: Getty Images
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