Fennel is a hardy, perennial herb with a distinctive anise flavor. it is native to the Mediterranean region, but is now cultivated throughout the world. The fennel plant grows to about two feet tall and has feathery, blue-green leaves. The fennel bulb, the part of the plant most commonly used in cooking, is white and bulbous. Fennel bulbs can be eaten raw, cooked, or pickled. Cooked, fennel has a sweet and delicate flavor that goes well with fish and poultry dishes. Fennel also contains a range of vitamins and minerals, including vitamin C, folic acid, and potassium. In addition to culinary uses, fennel has been used as a medicinal herb for centuries. Fennel tea is said to aid digestion, and fennel essential oil is sometimes used as a natural antidote for colic in infants.Cooking fennel
Fennel is a delicious and versatile ingredient that can be used in a variety of dishes. When cooking fennel, it is important to keep in mind the different cooking times for the different parts of the fennel. The bulb of the fennel plant is the most commonly used part when cooking, and it can be diced, sliced, or shaved. For the best flavor, cook fennel bulbs for 10-12 minutes. The stems can also be used in cooking, although they are used less often than the bulb. Fennel stalks should be cooked for 4-5 minutes. Finally, the fennel leaves can be used as a garnish or added to salads. Fennel leaves do not need to be cooked and can simply be added to dishes before serving. By keeping in mind the different cooking times for different fennel segments, you can ensure that your fennel dish will be exactly as you like it!