Florence Fennel is a bulbous, white-green vegetable that consists of the swollen stem bases of the plant from which stalks and leaves arise. Garden fennel has fine, green stems and feathery leaves, and is used as a herb. Both varieties have an aniseed/liquorice flavour and produce seeds that have been used since Asian times in herbal medicines.
A good source of fibre, vitamins ( especially B 9 ) , minerals and beta carotene ( precursor of vitamin A ). It is low in calories
Health benefits
Contains fibre which promotes healthy bowel function and may help to prevent diseases, including cancer. Beta Carotene has powerful anti oxidant capabilities and helps to protect against diseases. The seeds are aromatic and used to make a distillation or ‘tea’ to treat digestive problems, example wind , blotting, colic and nausea. Fennel is used in ‘gripe water’ to treat infant colic and is said to promote milk flow in nursing mothers.
Fennel is also commonly used to treat amenhorrea, angina, asthma, anxiety, depression, heartburn, water retention, lower blood pressure, boost libido, respiratory congestion, coughs and has been indicated for high blood pressure and to boost sexual desire.
Cooking/serving methods: Florence fennel may be served washed, chopped raw in salads and boiled or braised and eaten as a vegetable. The leaves are used to flavour fish dishes and sauces.
Disadvantages: said to stimulate menstruation so should avoid by pregnant women.
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