Fennel: application. Fennel (pharmaceutical dill) Fennel seasoning application to what dishes
Fennel origin:
Homeland of fennel Southern Europe, Asia Minor. Fennel is a well-known seasoning and also one of the oldest medicines known to man many years before our era. Ancient Greeks, Romans, Egyptians, Indians and Chinese used it as a spice and as a medicine. It was believed that it prolongs life, increases strength, expels spirits, helps with poor eyesight and much more, and the Ancient Saxons included it among the nine sacred herbs. The first mention of the healing power of fennel can be found in Pliny. Like any spice, fennel also has its own history. In 490 BC. in the battle with the Persians, the victorious Greeks drew attention to the sweet-smelling grass that grew near the battlefield. So fennel became a symbol of military victory and success, and in honor of the place where the battle took place it was called "marathon". Fennel leaves have a pleasant sweet scent and are sometimes grown as a houseplant to fill the room with a fresh scent. In the history of British medicine, Stephenson's medicine is mentioned, which helped in the treatment of kidney and kidney stones, and its main component was fennel.
In 1739, the English Parliament ordered Stephenson to reveal the secret of the preparation of the medicine, and paid him 5,000 pounds sterling for the prescription. In Prague in 1563, Mattiol, the court physician and botanist of Ferdinand I, published a treatise "The Power and Action of Fennel" in which he spoke about the healing properties of this plant. Indian restaurants often serve sugar-drenched seeds in the afternoons as a dessert and breath freshener. Fennel is cultivated in Ukraine, southern Africa, Moldova, Southern and Western Europe, China, New Zealand, Eastern India, Japan, South America (especially Argentina), but in a feral state it is found in the Crimea, Central Asia and the Caucasus.
Description of fennel:
Fennel ordinary (Foeniculum vulgare Mill) is a perennial herb of the Celery family. It has other names, for example: in Hindi - Shatapushpa ("a plant with a hundred flowers"), in Sanskrit - Madhurika ("with a sweet smell"), in Hebrew - Shumar, as well as pharmaceutical dill, Volosh dill. Fennel is very similar in appearance to dill, but with a spicier, sweetish and pleasant slightly pungent taste and smell reminiscent of anise. Lemon juice, pepper and olive oil work well with fennel, given its strong intrinsic flavor. It can be ordinary and vegetable. Enkel is better known as a herb, and has only been used as a vegetable for the last ten years. Vegetable fennel has a whitish, slightly flattened stem (colloquially "head of cabbage"). When buying, you should choose white heads of cabbage, the foliage should be light green and fresh. Heads of cabbage are always cut lengthwise. First, cut off the roots, then put the head of cabbage on this cut and cut the head of cabbage vertically into slices.
After the golden yellow flowers die off, the seeds form clusters, and when they harden, they are harvested. Fennel seeds are small, oval, greenish brown in color and can be eaten whole or ground. Fennel is cultivated for its fruit.
Cooking:
Fennel can be used in all recipes that mention anise.
Fennel is an excellent seasoning for fish and vegetable dishes, as well as sauces and marinades. Fresh leaves are added to vinaigrette, meat, fish, vegetable and fruit salads, cold and light snacks, vegetable, meat and fish dishes and soups, as well as hot and sweet chutneys, sauces, mayonnaise and marinades for salads. Umbrellas of blooming fennel are used to flavor when pickling and preserving: cabbage, cucumbers, zucchini, tomatoes, peppers, and when pickling apples, watermelons, melons, wild berries.
It is used boiled, stewed or baked as a side dish for meat or fish, and Italians love to eat them pickled. Sprinkle grilled meat on a skewer with chopped fennel. The fruits and roots of fennel are used in distillery, added to medicinal teas or brewed instead of tea, added to flavored waters, syrups, some bakery and confectionery products, mainly cookies, pies, puddings and fillings. The seeds are used in spicy curry mixes, in European fish mix, in aromatic "bouquets" for flavoring foods. The leaves are used as a spice for "buyan ali" pilaf and "dovga" soup. The sweet aniseed flavor of fennel goes well with apples and pears.
Meat and fish dishes are sprinkled with spices before hot processing - 2-4 g per 1 kg of product.
The norm for laying seeds in marinades, pickles, sauces is 1-2 g per 1 liter of water.
The medicine:
Fennel is excellent for improving stomach function. It is a part of expectorant, choleretic, diuretic, laxative, sedative and breast preparations. Fennel has anti-inflammatory, disinfectant, healing, antioxidant, anthelmintic, analgesic, antispasmodic, sedative properties. A decoction of seeds is used to wash the eyes with conjunctivitis and the skin with pustular diseases, drink with flatulence, dilate the blood vessels of the heart, with insomnia, to stimulate milk production in nursing mothers. Many people know "dill water", which is given to children with gas accumulation.
Fennel essential oil perfectly cleanses the body, removes toxins and toxins.
The plant called Fennel belongs to the Umbrella family. Our plant is also called voloshsky or pharmaceutical dill. Fennel has been prized as a medicinal plant and spice since ancient times.
Other names for this herbaceous perennial:
- Foeniculum vulgare (lat.),
- Fennel (eng.),
- Fenouil, Aneth doux (fr.),
- Sußfenchel, Gewürzfenchel, Brotwürzkörner, Brotanis (German).
Appearance
Fennel is noted to be more similar to dill, although the taste and aroma of this plant is more spicy, slightly pungent and sweetish.
- The stem of fennel is straight and hollow, bluish-green in color, growing to a height of 250 cm. Longitudinal stripes can be seen on the stems of old plants.
- Fennel leaves resemble dill leaves, but are thinner and taste like anise.
- Flowers are represented by umbrellas up to 15 cm wide, consisting of tiny yellow flowers with short legs (up to fifty in each section). The plant begins to bloom in early summer.
- Fruits, represented by long gray ribbed two-seedlings, yield in September.
Kinds
Today, there are about ten varieties of plants, but only two of them are used for food:
- ordinary;
- vegetable (its other names are Italian, Sicilian or French).
As a vegetable, fennel began to be used recently - for about 10 years. The plant is mainly used as a greenery.
In vegetable fennel, the bases of the leaves are inflated, due to which a bulbous structure is formed. This cultivated fennel tastes sweeter and more aromatic (reminiscent of aniseed), and the size of the plant is smaller.
Where grows
Fennel is native to Asia Minor and southern Europe. Now it is grown throughout Europe, India, Japan, South America, New Zealand and other parts of the planet. The plant can be seen near houses, roads, on mountain slopes, in ditches, among other grasses. Wild fennel is native to the Caucasus and the Mediterranean coastline. The plant is cultivated in Russia, Ukraine, Belarus.
Method for making spices
As a spice, it is used:
- aerial part (leaves),
- root;
- fruits (seeds).
The leaves are harvested in the summer. They are laid out to dry in a thin layer in a shaded place on clean paper. Periodically, the raw material is turned over.
Dried herbs should be placed in a canvas bag or cardboard box and sealed.
Also, for harvesting fennel herbs, the dry salting method is used, which is used to harvest dill, parsley and other herbs.
Specifications
- Fennel is prized for its aromatic edible leaves and fruits.
- The plant is used in cosmetology, cooking, and also in medicine.
- Fennel fruit contains an essential oil.
- The appearance and use of fennel make the plant look like garden dill.
Nutritional value and calorie content
Chemical composition
- Vitamins A, C, PP, group B.
- Magnesium, phosphorus, calcium, potassium, sodium.
- Copper, iron, manganese, zinc.
- Essential oils - up to 0.5 percent in leaves and up to 6.5 percent in fruits.
Beneficial features
- The plant has an antispasmodic and slight diuretic effect.
- Fennel has disinfectant properties.
- The aromatic oil from this plant helps to eliminate toxins.
- Fennel powder is included in cough medicines as a good expectorant.
- The plant helps in restoring appetite during the recovery period, improves digestion.
- Used externally, an infusion of fennel fruits helps with fungal diseases.
- The plant has a calming effect.
- Fennel can stimulate lactation.
Harm
- Seeds and other parts of the plant can have harmful effects if they are intolerant or over-consumed.
- The plant is not recommended for pregnant women and patients with epilepsy.
- Use fennel with caution when breastfeeding.
- Overuse of the plant causes allergic reactions and upset stomach.
Butter
Fennel aroma oil is obtained by steam distillation of its seeds. Fennel EO contains fenchol, limonene, anethole, camphene, fellandren, pinene. The oil has a spicy sweet smell, vaguely similar to aniseed.
Useful properties of EO fennel:
- comprehensively cleanses the body, helps to remove toxins;
- has a mild laxative and diuretic effect;
- activates digestion;
- helps with bloating and constipation;
- in women, it stimulates the endocrine system and the production of estrogen, which facilitates PMS, painful periods and the difficulties of menopause;
- increases lactation;
- enhances sexual desire;
- reduces inflammation and facilitates the secretion of phlegm;
- improves heart function;
- helps to cope with hiccups and colic;
- rejuvenates the skin;
- helps to fight acne.
Fennel oil is added to cosmetic preparations (gel, mask, tonic, cream and others), used in massage, for compresses, baths, inhalations, and is also added to an aroma lamp to sanitize the air. It is also in demand in the production of household chemicals (as a perfume) and the food industry (as a flavoring agent).
Fruits (seeds)
Fennel fruits are usually not correctly called seeds.
Decaying fruits are formed from yellow flowers.
Specifications
- Shape - from oval to cylindrical, slightly curved.
- The aroma is spicy-sweet anise.
- Fruit color - greenish or yellow-green, length - 3-8 mm.
Ripe fruits are harvested in autumn.
Larger seeds are of the highest quality.
Application in the culinary arts of different countries
- In Central Europe, they are most often used to season bread;
- In Europe, for example, Italy - lentils, sausages, various fillings. It is a common seasoning for suckling pig (porchetta).
- In Asia, India and China, curries, rice dishes and vegetables are flavored along with other spices.
Application
In cooking
- Fennel is in demand as a spice in Chinese, Indian and European cooking.
- Fennel leaves serve as a seasoning added to salads, potatoes, vegetables, meat, poultry, and fish.
- The plant is used to add flavor to gravy, sauce, or soup.
- Dried fennel is either ground or slightly toasted before use.
- Fennel is added to tea, pastries, drinks.
- This spice is included in famous mixtures - curry, Provencal, Chinese (5 spices), European for fish.
- Fennel umbrellas are used in canning and pickling.
- As a vegetable, the plant is boiled, stewed, pickled or baked.
- Fennel goes well with olive oil, pepper, lemon juice, apples.
- Sugar-dipped fennel seeds are served as a dessert in Indian restaurants.
In medicine
Fennel is called one of the most ancient medicines. People discovered its beneficial effects even before our era.
The medicinal raw material of fennel is its ripe fruits.
The plant is appreciated for the following medicinal properties:
- antimicrobial;
- expectorant;
- anticonvulsant;
- vasodilator;
- diuretic;
- sedative;
- bronchodilator;
- enveloping;
In addition, the following effects of fennel on the body are noted:
- antispasmodic;
- anti-inflammatory;
- wound healing;
- anthelmintic;
- pain reliever;
- antioxidant;
- choleretic;
- disinfectant;
- laxative;
- lactogonous.
A decoction of seeds is used to wash the skin against pustular lesions, as well as wash the eyes with conjunctivitis. They drink it to get rid of flatulence and insomnia. Since the plant improves vision, its extracts are included in the composition of tonic eye preparations.
In cosmetology
Fennel is actively used by cosmetologists, since the plant well restores the moisture of the skin, promotes rejuvenation and tones the skin.
Essential oils obtained from fennel leaves and seeds are used as:
- component of tonic body lotions and creams;
- a massage product, combining them with a base oil (almond, olive or other);
- ingredient in anti-aging creams.
When losing weight
For those on a diet, fennel should be given close attention. The active substances in the plant are able to dull the feeling of hunger. In addition, the plant contains vitamins and minerals that support the body on a diet.
Features of the use of fennel for weight loss:
- The plant can be eaten raw and made into tea.
- Fennel EO is added to baths and used for massage.
- For tea, take chamomile flowers, fennel seeds, linden flowers and mint leaves (each plant a teaspoon). Pour boiling water over and leave for one hour. Consume hot or cold once a day. Do not drink this tea for more than one week.
At home
The plant is grown as an indoor plant to add a fresh, sweet smell to the room.
- Fennel EO is used in the perfume industry.
- Fatty fennel oil, obtained in the process of distilling aromatic oil, is used in technology. Waste after receiving it is fed to livestock.
- The plant is sometimes scented with toothpaste.
Growing
Growing fennel in your garden is very easy. The plant grows well in open fertile areas with sufficient moisture and lime in the soil. Fennel does not grow well in acidic, waterlogged or clayey soil.
The plant is propagated by seeds, sowing them dry both in autumn (late October) and in spring (early May). Seedlings must be thinned out, the soil is regularly loosened, watered and weeded in a timely manner. If the plant grows too densely and receives little moisture, then it will begin to shoot faster, which will reduce the yield of greenery. You can remove fennel as the greens grow.
To get your fennel seeds for planting, you need to let them ripen. Having collected them in umbrellas in September, the raw materials are tied into sheaves and dried in the shade. Then the umbrellas are threshed, the seeds are slightly dried and stored in a closed container.
Fennel, fennel
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Fennel ordinary(Foeniculum vulgare Mill) is a perennial herb of the Celery family (Apiaceae).
In appearance it resembles dill, in taste and aroma it is closer to anise, but with a sweeter and more pleasant taste. Fennel is common and vegetable, the latter has a fleshy trunk. It should be determined very carefully: it can be confused with other, poisonous umbrella!
The root is fusiform, with little branching. Stem erect, round, with inconspicuous grooves and a bluish bloom, strongly branched above, slightly ribbed, smooth, branching, with a bluish bloom, 2 m high. The leaves are glaucous, dissected into long narrow, almost filiform lobules, turning into a grooved petiole at the base. Flowers are complex umbrellas, small, yellow. The fruit is an oblong-shaped, glabrous, brownish-green dysemy, 6-10 mm long, 1.5-3 wide, 1-1.5 mm thick. The mass of 1000 seeds is 5-6 g.
Characteristics and origin:
Fennel or fennel has been known since ancient times. The homeland of fennel is Southern Europe, the Mediterranean region and Asia Minor. Even the ancient Greeks, Romans, Egyptians, Indians and Chinese used it as a spice and medicine. He got to Central Europe in the Middle Ages. It is believed to prolong life, increase strength, and exorcise spirits. Sebastian Kneipp praised the effect of fennel tea for coughs, lung diseases and as an antispasmodic for whooping cough and asthma. Fennel tea is especially noted as a remedy for headaches associated with poor digestion.
It is cultivated in large quantities in France, Italy, Poland, Japan, Argentina. In our country, in a feral state, it is found in the Crimea, Central Asia and the Transcaucasus. As an industrial crop, fennel is cultivated in Ukraine and Moldova.
Fennel is cultivated for a fruit with a sweet, spicy aroma reminiscent of anise and a sweet, slightly pungent taste. In summer and autumn, mature umbrellas are harvested, dried at a temperature of 35 degrees and threshed. Currently cultivated in Northern Europe, the Mediterranean, North and South America, China, East India.
Plant Foeniculum vulgare of the umbrella family, the fruits of which are used in cooking. For many thousands of years it has been valued for its delicate aroma, slightly similar to anise liqueur. The fruits, with a pleasant smell and sweetish taste, are used to stimulate appetite and improve digestion. It is a tall, sturdy plant with thin dill-like leaves and golden yellow flowers. After the flower dies off, the seeds form clusters and are harvested when they have hardened. Fennel seeds are small, oval, greenish brown in color and can be eaten whole or ground. The bulb, feathery leaves, stems, flowers and seeds were popular among the Romans and in Ancient Greece, fennel was used by the chefs of Ancient China, India and Egypt. The ancients believed that fennel seeds were especially helpful for poor eyesight. They were also believed to give strength. In ancient Greece, they were considered a symbol of success. In more recent history, the Puritans referred to fennel as the "meeting seed" because they liked to chew fennel seeds during their meetings. Indian restaurants often serve plain or sugar-free seeds in the afternoon as a dessert or breath freshener. Also used to improve digestion.
Fennel is a spicy-aromatic plant that became known to man many years before our era. We find the first mention of it in Pliny, who first of all notes the healing power of this plant. For a long time, fennel was believed to have an unusually strong effect on the restoration of vision. Fennel was used to treat cataracts, conjunctivitis, etc.
Devout English Puritans during their lengthy prayers freshened their breath by chewing fennel seeds.
The ancient Greeks called the plant "marathon", associating it with the name of the battle where they defeated the Persians in 490 BC. The plant was considered a symbol of victory and success.
A well-known spice and also one of the oldest medicines. The ancient Greeks and Romans believed that the smell of fennel gives a person strength, drives away evil spirits, kills fleas, and freshens breath. Another name for fennel is pharmaceutical dill. The essential oil is produced from the mature seeds of the plant. Has a sweet, spicy, warm aroma.
Cultivation:
Fennel loves warmth and light, so it winters well in the southern regions. The duration of the growing season is 130-170 days, the sum of active temperatures must be at least 2500 ° C. Seeds remain viable for two to three years. Fennel is undemanding to soils.
Plants begin to bloom in the first year. Flowering is extended and lasts from June to August. Fruits ripen in August - early September, ripe ones easily crumble.
Seeds begin to germinate at 6-8 ° C. Seedlings appear in 12-14 days, tolerate frosts down to -8 ° C.
There are 5 species, they grow mainly in Europe and Africa. Fennel ordinary - spicy (leaves), essential oil (seeds) and medicinal (oil, seeds) culture, grown in Eurasia, northeast Africa, USA, Ukraine, Russia. We get it from China, Bulgaria, Hungary and Egypt.
Application:
Fennel fruits are used in the production of liqueurs, confectionery, mainly biscuits, pies and puddings. It is rightfully popular for cooking fish dishes (especially carp), sauces (for example, mayonnaise), soups, and sometimes compotes.
Gives a special aroma to sauerkraut, canned vegetables (especially cucumbers) and cold snacks. Fresh shoots with leaves and unripe umbrellas enhance the taste of salad marinades.
Fennel fruits contain 12-18% fatty oil, which is used as a substitute for cocoa butter. They are found in spicy curry mixes, in the European fish mix. They are used for flavoring tea, when baking certain types of bread, in alcoholic beverage production.
Fennel leaves and seeds have a sweet-spicy taste, a pleasant smell, combining the aroma of dill and anise. As a spice, fennel is used in the national cuisines of Romania, Hungary, France, Spain, Italy, China, India. Fresh leaves are put in salads (sweet and sour-sweet fruit), they are seasoned with puree vegetable soups, meat and fish dishes. The stems of the plant are used for pickling cucumbers. They are used as food and roots: they are boiled and then grated.
When composing aromatic "bouquets" for flavoring products, fennel, along with other spices, is placed in a gauze bag, which is dipped into boiling water, and then removed. The norm for laying seeds in marinades, pickles, sauces is 1-2 g per 1 liter of water. Meat and fish dishes are sprinkled with spices before hot processing at the rate of 2-4 g / kg.
Fennel fruits are used in baking, sometimes sprinkled on buns and biscuits. As a seasoning, fennel goes well with fish and vegetable dishes, it is a good spice for sauces and marinades.
Fennel leaves and stalks are used to prepare salads, fillings in pies, aromatic seasonings for soups, vegetable and meat dishes. In Azerbaijan, fragrant leaves are used as a spice in the manufacture of "buyan ali" pilaf and "dovga" soup.
Stems with fennel leaves are used for pickling vegetables, especially cucumbers. The roots are used stewed, the seeds - in marinade, flour products and for the manufacture of essential oil, which is used to flavor confectionery, wine, liqueurs, as well as in perfumery.
Fennel fruit stimulates appetite and improves digestion. Assign inside in the form of an infusion. Fennel seeds are used as a seasoning, but young shoots, leaves, petioles and roots are also edible.
The essential oil of the plant is used in the perfumery and cosmetic industry and the food industry for the aromatization of sausages and confectionery.
Medical Applications:
Fennel has an expectorant and disinfectant effect. In folk medicine, fennel decoction is drunk with flatulence, abdominal pain, cough, insomnia, and also to improve milk production in nursing mothers.
The biological effect of fennel: carminative, relieves spasms of the gastrointestinal tract, antimicrobial, expectorant, etc.
Fennel is required for the following conditions and diseases: flatulence, spastic conditions of the gastrointestinal tract, irritable bowel syndrome, bronchitis, pneumonia, etc.
Fennel fruits are used in medicine in many countries. Leaves are used for medicinal purposes in France, roots - in Portugal. Seeds are a good cough suppressant. Many people know "dill water", which is given to children with gas accumulation. But not everyone knows that this water has nothing to do with dill and is prepared from fennel. The fact is that fennel is popularly called pharmaceutical dill for its similarity to a garden plant and high medicinal properties.
In Indian medicine, the fruit is used as a stimulant and the roots are used as a laxative. In the USA, fennel is used for eye and intestinal diseases, kidney diseases, and influenza.
It has a diuretic, carminative, laxative and disinfectant effect. It is used for flatulence, abdominal pain, coughing, insomnia, as well as to improve milk production in nursing mothers.
The disinfecting properties of fennel are undeniable. In fact, the eyes are washed with a decoction of seeds for conjunctivitis, the skin for pustular diseases. Fennel is used for coughs, insomnia, abdominal pain, - to stimulate milk production in nursing mothers.
Fennel essential oil perfectly cleanses the body, removes toxins and toxins, especially for those who are fond of rich food and alcohol. It has a diuretic and mild laxative effect. Acting on the digestive system, eliminates constipation, flatulence, nausea.
During menopause, fennel oil is very effective, as it stimulates the production of its own estrogen. Promotes increased lactation. Along with this, fennel has a high antifungal activity. When renovating premises, it reduces the content of fungi in the atmosphere by 4-5 times.
Fennel oil has a hepatoprotective effect against toxic liver damage. Increases appetite, secretion of the digestive and bronchial glands. Has a beneficial effect on the skin.
Gargling with fennel decoction eliminates sore throat and hoarseness. To use the medicinal properties of fennel, it is ground into powder and in the morning, afternoon and evening, each time half a teaspoon is brewed in a small cup of boiling water and, sweetened, is eaten. This composition helps with flatulence and facilitates digestion.
Basic properties:
- anti-inflammatory, healing, antioxidant
- bactericidal, anthelmintic, diuretic, carminative
- dilates the blood vessels of the heart
- analgesic, antispasmodic
- expectorant
- calming
- enhances milk separation
- smoothes wrinkles and evens out skin color
Indications for use:
- chronic bronchitis, pulmonary tuberculosis, bronchiectasis, bronchial asthma
- Ischemic heart disease, angina pectoris, cardiosclerosis, vegetative-vascular dystonia
- decreased lactation
- gout, urolithiasis
- urinary tract infection, cystitis, pyelonephritis
- gastritis, hepatitis, gastroduodenitis, enterocolitis, dysbiosis
- delayed menstruation
- alcohol and nicotine poisoning
- pharyngitis, stomatitis
- problem skin
The court physician of Ferdinand I P. A. Mattiol u s published in 1563 in Prague the treatise "The Power and Action of Fennel", where he gives information about the healing properties of this plant, which are still recognized in folk medicine, as well as partly in homeopathy and scientific medicine. In modern parlance, it sounds something like this: fennel helps with indigestion, bloating, loss of appetite, mucous phlegm, painful periods, inflammation of the eyes, diseases of the biliary tract and liver, insufficient lactation, nervous anxiety, abscesses and inflammation of the mammary glands. Sebastian Kneipp praised the effect of fennel tea especially for coughs, lung diseases and as an antispasmodic for whooping cough and asthma. Fennel tea is especially noted as a remedy for headaches associated with poor digestion.
The characteristic odor is caused by the content of anethole and fenchone in the plant. Fruits contain up to 6% essential oil, up to 12% fatty oil, as well as proteins, sugar, etc. Fennel contains a large amount of vitamin C - 50-90 mg%, carotene - 6-10 mg%, vitamins B, E, PP.
Essential oil is a colorless or slightly yellowish liquid with a characteristic odor, at first it tastes bitter, then sweet. The oil contains: anethole - 50-60%, anise aldehyde, anisic acid, methylchavicol, fenchon, pinene, cam-phen, pellandrene.
The action of fennel is associated with the anethole, pinene, pellandrene, camphene, fenchol, limonene, which are part of its essential oil. The oil has a slightly spicy, sweetish aroma close to anise.
Chef Tips:
Fennel leaves are best used fresh, as they are not very suitable for drying
Fennel seeds should be stored in tightly sealed glass or china containers in a dry, dark place.
Fennel has a pleasant, sweet aroma and a slightly pungent taste. It is used in a variety of recipes as a vegetable and aromatic spice.
The history of the use of fennel goes back to the pre-Christian era and is mentioned by the ancient Greeks, who revered fennel for its medicinal properties.
Cooking fennel doesn't require any special skill.
How to choose and consume fennel
1. When choosing fennel, opt for plants with bright green stems that are firm and firm to the touch, but never sluggish or soft. If you are not going to cook fennel on the day you purchase it, then know that it can be stored in the refrigerator for 3-5 days, preferably in paper bags.
2. Before cooking fennel, the small onion should be detached - just separate the white part of the stem from the green. The stem and leaves can be saved for later use in soups and other dishes, as a side dish or seasoning, we will cook an onion with stolon.
3. Fennel can be eaten raw or cooked. Raw it has a more pronounced mint-dill flavor, cooked fennel is softer and softer in taste. Regardless of how you cook fennel, it is cut the same way. Cut the bulb into four wedges, remove the inner core and the tough outer leaves. Each of their quarters, in turn, is finely chopped.
4. Fennel uses fennel roots, stems, leaves, fruits and even seeds.
Dishes with fennel. Fennel in the cuisine of the peoples of the world
Fresh fennel leaves in European cuisine are often added to salads, first and second courses of vegetables and fish, as well as sauces and mayonnaise. The combination of this spice with salmon, sardines, mackerel, perch and other sea fish is especially popular. Fennel is also a great addition to fatty meats, especially pork. It is often pickled in Italian cuisine. Among other things, whole fennel leaves are placed under meat, chicken, fish when baking.Blanched and chilled fennel stalks are often used as a side dish in Mediterranean cuisine.
The tops of blooming fennel are used in home canning. They help to improve the aroma of pickles used for pickling tomatoes, cucumbers, zucchini, eggplants, squash and other vegetables.
Green fennel seeds are added to fish dishes such as canned herring, Italian-style pork, sausages and sometimes veal. They are used to soak dried figs, to bake bread and biscuits. Use ground fennel seeds to sprinkle on meat to be skewered.
Raw chopped fennel can be mixed with citrus fruits for a light, healthy salad. Fennel with apples and nuts is also good. Fried fennel can be used as a vegetable additive to various recipes for pizza, meatball soup, and baked fish. Fennel is stewed in olive oil, slightly salted, for 15-20 minutes at a temperature of 200 C.
In various forms, fennel is used in the preparation of sweet dishes and desserts.
Fennel and Indian food
Separately, it is worth talking about the use of fennel in Indian cuisine. It is often used for pickling vegetables, added to dishes made from lamb. Fennel seeds are fried in a pan without adding oil before use. This heat treatment makes the spice sweeter and more aromatic.
Toasted fennel is great for breath freshening, so it is chewed after every meal. Fennel not only helps to eliminate bad breath, it also has a positive effect on the digestive process. This herb is an essential ingredient in the famous punch foron spice blend.
Fennel in the food industry
In European countries, this spice is used in the industrial canning of fish, in the manufacture of sausages.
The fruits and roots of the plant have long been used in baking bakery and some confectionery products. Ground fennel seeds are used as raw materials for vegetable oil, which is used in the confectionery industry.
Fennel powder is added to various drinks, teas, syrups to improve their aroma. In addition, it is used to flavor alcohol.
Vegetable Fennel Soup
To prepare the dish you will need:
- fennel (petiolate) - 1-2 pcs.
- celery (root) - 100g
- leeks - 100g
- carrots - 100g
- potatoes - 300g
- vegetable oil - 50ml
- salt to taste
Preparation:
Cut the well-washed leeks into small cubes, and the separated and washed fennel stalks into large pieces.
Turn the washed and peeled carrots and celery into long thin sticks. Saute all vegetables in vegetable oil for about 3 minutes.
Cut the washed and peeled potatoes into long cubes, cover with boiling water and cook first for 5 minutes, and then, after adding the sautéed vegetables, for another 3 minutes. Salt.
Soup served with sour cream or fresh cream. If desired, you can add freshly squeezed carrot juice and pounded nut kernels to it.
Pizza with fennel, thyme and pickled olives
A very simple recipe for pizza from ready-made dough, which must first be defrosted.
To prepare the dish you will need:
- pizza base (ready-made dough)
- black olives marinated in oil and herbs - 50g
- olive oil - 2-3 tablespoons
- fennel - 1 pc.
- crumbled goat cheese without crust - 100g
- sea salt - 1 tsp
- thyme (leaves) - 2-3 pcs.
Preparation:
Pickle the olives in a jar with chopped Provencal herbs and olive oil.
Preheat the oven to 220 C. Grease the pizza base with olive oil.
Heat a frying pan with olive oil, add fennel and fry for 4-5 minutes until golden brown. Then remove the fennel from the pan and place over the pizza, along with the olives and goat cheese.
Sprinkle everything on top with another spoonful of olive oil, sprinkle with salt and thyme and cook for 10-15 minutes with thin or 15-20 minutes with thick dough.
Among the ancient Romans and Greeks, it was a symbol of victory and success, and was also considered a strong protection against evil spirits. In addition to being consumed in food, it was used to treat various diseases. Fennel is widely used in our time both in cooking and in pharmacology.
Are fennel and dill the same thing?
The broth from was well known to our ancestors, who used it as But what fennel is, not everyone knew. Many people still believe that fennel and dill are the same thing. In fact, this is not the case, although the plants are really very similar. In addition, fennel is sometimes called volosh dill. This biennial plant with a fleshy root and slender stem reaches a height of two meters. Fennel seeds are green, oblong, ribbed. The plant can be leafy and vegetable, the aroma resembles anise. All parts of this culture can be eaten. Greens and onions are used in salads and soups, which gives the dishes a special aroma and pleasant taste. Dried seeds are added to various sauces, fish and meat dishes, confectionery and bakery products, they are also good for preservation.
Dill is a herbaceous annual plant. It grows up to 165 cm high. It has thin dissected leaves and small dark brown seeds. The smell of dill is refreshing and spicy. Leaves and seeds are suitable for consumption.
Fennel composition
This spice contains vitamins of groups A, B and C, micro- and macroelements necessary for the body, glycosides, flavonoids. Fennel seeds contain water, fats, proteins, carbohydrates and fiber. In addition, the plant contains essential oils, which give it a spicy taste and pronounced aroma. This product is dietary, as it has an energy value of only 31 kcal per 100 grams.
Influence on the body
The beneficial properties of fennel seeds provide protection against many diseases. This product has anti-inflammatory, healing and soothing effects as well as an antioxidant. Fennel is used to treat colitis, flatulence, and to increase appetite. For gastrointestinal diseases, it is recommended to chew two to three grams of fennel seeds after meals. The use of this spice also helps to expand the blood vessels of the heart and lower cholesterol levels.
Fennel is successfully used in the treatment of tuberculosis, bronchitis, bronchial asthma, as it has an expectorant, bactericidal, antiviral and antipyretic effect. The infusion of fennel seeds is very effective for colds, flu, sore throats. For its preparation, one tablespoon of raw materials is poured with a glass of boiling water. You need to take the product in a third of the glass or gargle with it.
Nursing mothers use plant seeds to increase lactation. Adding spice to food helps calm the nervous system, relieves nervousness and feelings of fear. Also, the plant is recommended to be used for stomatitis, pharyngitis, inflammation of the kidneys, bladder, with an irregular menstrual cycle. During menopause, fennel tea can help relieve the unpleasant symptoms that accompany this condition. For violations of the female cycle, juice from the herb of fennel is used, which is used alone or with carrot or beet juice. The infusion of seeds is also useful for diseases of the genitourinary sphere, since it is a good diuretic and anti-inflammatory agent.
For the treatment of sexual dysfunctions, a medicinal tincture is used. and celery leaves (100 g each) are poured with a liter of dry wine. The medicine is infused for a month. It is important to shake the tincture daily. After a month, the product must be filtered. Consume 150 grams after meals.
Fennel seed tea is beneficial in case of poisoning, as it helps to remove toxins and toxins from the body. Also, this drink is used for the prevention of oncology.
From the fruits of fennel, an essential oil is obtained by distillation. This colorless liquid has a strong peculiar aroma, reminiscent of it is used as a remedy for flatulence and diseases of the upper respiratory tract.
Fennel for weight loss
The product is recommended for those who want to lose weight. The addition of fennel to food dulls the feeling of hunger, thanks to its diuretic effect, the plant helps to eliminate excess fluid. By activating metabolic processes, fennel helps to gently cleanse the body, reduce appetite, gives energy and vigor. With regular use, the work of the pancreas is normalized, and this stabilizes the body weight.
Do you want to lose weight? Try fennel tea. To prepare it, crushed plant seeds (20 grams) are poured with a glass of boiling water, put on a small fire and boiled for about five minutes. After removing from the heat, the drink is allowed to brew for half an hour.
You can also prepare a dietary low-calorie salad. The fennel root is cut into small pieces and seasoned with a mixture of olive oil and lemon juice.
For kids
Fennel tea is good for little kids too. It is allowed to give it from four months. Such seagulls help to relieve the baby of intestinal colic and flatulence, and helps to increase immunity. Fennel contains calcium, so this product has a positive effect on the skeletal system of babies.
To make a drink, you need to purchase fennel seeds at the pharmacy, pour two teaspoons into a small saucepan and pour a glass of boiling water. Boil over low heat for a few minutes. Children are given the drug no more than six times a day, one tablespoon.
Fennel in cooking
Due to its specific taste and aroma, this plant is highly prized as a spice. Dishes with its addition become refined and unique. Fennel can be added to soups, main courses, salads, and used for preserving vegetables. In addition, it can be served separately. This is a good side dish for meat or fish. Before serving, the plant is scalded with boiling water. Heat treatment is optional.
Fennel fruits are especially popular in cooking. Dried and ground, they are used as a spice for fish and meat dishes. In a crushed form, fennel is often added to various baked goods; vegetable oil is infused on it.
A very aromatic and tasty tea is obtained, for the preparation of which fennel seeds are used. Applying this product raw is also beneficial.
Contraindications
Among the contraindications, only individual intolerance can be noted. A large amount of fennel should not be consumed by women during the period of bearing a baby, epileptics, as well as those who suffer from diarrhea.
