There are aromas that remain engraved on us and that of fennel is one of them. The whole plant has it, and it is all used! We explain how to take advantage of all its qualities by preparing it raw.
Fennel is crisp and slightly sweet, adding a refreshing contribution to the ever-popular Mediterranean cuisine. Be sure to include it in your fresh veggie selection from fall through early spring when it’s at its best. Fennel belongs to the Umbelliferae family and is therefore closely related to parsley, carrot, dill, and coriander.
It is a white or pale green bulb from which overlapping stems grow. The stems are covered with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stem, leaves, and seeds are edible.
When I was little I loved anise, and when I grew up, every time I come across it, it continues to transport me to those childhood memories. The fennel or anise Florence is a unique fruit, not just for its distinctive bulb and sweet aroma but also for its flowers, whose delicious taste changes as the plant grows. The flowers will turn into seeds and become a precious seasoning.
HOW TO TAKE ADVANTAGE OF FENNEL AT ALL TIMES
By contemplating its growth we can learn a lot about the cycles of nature and our close relationship with them. How beautiful to know where the vegetables and fruits that we see every day in greengrocers or markets come from.
If we are lucky enough to grow it, we can take advantage of it in the different phases of plant growth. In fact, the bulb can be harvested at any time, and thus have large or small bulbs, with their respective leaves. And the fact is that the leaves, rich in beta-carotene, are ideal to add to many preparations.
If we let the plant continue its cycle, its stems will grow and its flowers will sprout at the right moment, from which we can then take advantage of the seeds. The flowers are like an aniseed candy. With them you can do many things, but they are insurmountable as is, alone.
Do not hesitate! Fennel has, on the other hand, many nutritional properties. In season, don’t hesitate: add it to your kitchen, and keep in mind that in many regions it also grows wild!
HOW TO PREPARE IT RAW
Fennel, with its fresh aniseed aroma, gives a lot of play in the kitchen. Remember that you can add the leaves to your preparations, salads and even desserts.
- In juice: combine it with roots or fruits such as apple or pineapple. Also with green leaves, lemon and celery. It is really nice.
- Salads: cut into thin slices. You can combine it with many ingredients, do your research!
- Pâtés: just as on many occasions I have recommended you to make pâtés with soaked vegetables and seeds or nuts and seasonings, with fennel you can also make delicious pates. With sunflower seeds, lemon, salt and cumin, for example, it is delicious.
- Soups: In the same way that you make gazpacho, you can make fresh soups with fennel. With avocado and garlic it combines wonderfully.
- Fermented: include it in the kimchi recipe, it will give you very pleasant tones. You can also ferment fennel on its own, like sauerkraut, or in brine.
- Dehydrated: cut it into slices, dehydrate it and then grind it until you get a powder. You will achieve a great seasoning, which you can also mix with salt and add to your preparations.
