Fennel - aromatic spices - Origin

Description

Fennel - a vegetable, allowing the most diverse use. It plays an important role in the food culture in many European countries, especially France and Italy. The value of the plants was discovered in ancient times and displayed in ancient mythology. In Greek myths fennel is closely linked with the name of Dionysus, the Greek god of wine. Also, according to the myths, the people in the stalk of fennel was brought stolen fire from the gods of knowledge.

Fennel is a white or light-green flesh, from which grows tight armful of stalks. The tops of the stems are covered with feathery green leaves and flowers, which bring fennel seeds. All these parts of the plant, that is the bulb, stalks, leaves and seeds, are edible. Fennel belongs to the family umbrella and is a close relative of parsley Parsley Health and Beauty , Carrots, fennel Dill: benefits and harms of fragrant spices   and coriander.

The taste and aroma of fennel are unique and wonderfully reminiscent of licorice and anise, fennel so often confused with these plants. Fennel texture similar to the texture of celery, for the same crunchy fennel and furrowed.

The scientific name of Fennel - Foeniculum vulgare.

Story

In fennel rich history dates back to ancient times. The ancient Greeks called this plant «marathron» («Marathon"), as fennel grown in the field, which was one of the largest ancient battles, later called "the Battle of Marathon" in honor of the revered plant. In addition, the fennel was awarded the participant of the marathon named Pheidippides, to Sparta who brought the news of the invasion of the Persians. Also, the Greek myths tell of how the gods of Olympus have brought people to the knowledge in the stalk of fennel, filled with burning coal. The Greeks and Romans worshiped fennel for its medical and culinary properties.

Since ancient times, fennel grow throughout Europe, and especially in the areas around the Mediterranean and the Middle East. Today most of the fennel is cultivated in the United States, France, India and Russia.

Selection and storage

In good quality fennel bulb must be clean, solid and resilient, with no signs of delamination, dents or stains. The bulbs should be off-white or pale green stems, straight and closely spaced, should not stick out in different directions. As the stems and leaves are green in color. There should be no evidence of bloom, since this means that the start period of withering plants. Fresh fennel has a pleasant odor, flavor reminiscent of licorice few or anise. Fennel can buy from the autumn to early spring.

Store fennel be refrigerated container for fruit and vegetables. There, he will keep the freshness of about four days. It is best to eat this vegetable immediately after purchase, since fading, it gradually loses its flavor. Fresh fennel can be frozen, blanched and not worth it, because it loses freeze almost all of its flavor. Dried fennel seeds should be stored in a sealed container, which are best kept in a cool, dry place. Then they will be kept for six months. If fennel seeds stored in a refrigerator, they will remain fresh for an even longer period.

Cooking Tips

Three different parts of fennel - onion, stems and leaves - is widely used in cooking. The stems are cut off from the bulbs from the ground. If the prescription is not in use the entire bulb, it must be cut in half to cut the lower part of the bulb and rinse with warm water. Fennel can be cut into pieces of different sizes and shapes, according to the recipe and their own tastes. It is best to cut the onion vertically. If prescription fennel should be in the form of slices, cubes or straw, the best first remove a solid core, and then cut the onion itself. The stems of fennel are often used in soups, broths and stews, and the leaves are composed of spices Spices - delicious slimming   herb.

A couple of quick recipes with fennel

• Zazharki fennel and onion - is a great garnish for dishes.
• Acquired surprisingly delicious salad, if you mix sliced ​​fennel, avocado and oranges.
• Braised Fennel is an excellent addition to the scallops.
• Apart from the traditional tomato and lettuce salad, sandwiches will be a wonderful decoration pieces of fennel.
• Fennel goes well with plain yogurt and mint leaves Mint and its useful properties: aromatic freshness .
• But the most delicious thing you can do with fennel - is to submit it to the salmon!