Fennel is a particularly versatile plant. While the white tuber with the light green shoots is a delight as a vegetable in various fennel recipes, the flowers, seeds and leaves are used as a spice or tea.
Origin
Fennel originally comes from the Mediterranean region. It has also been cultivated north of the Alps since the Middle Ages as a spice plant. Today, the distribution area is throughout Europe, Asia, parts of South America and Africa.
Season
The fennel bulb from regional cultivation is in season in Germany from June to October. In the remaining months, trade is supplied with goods from Italian, French and Spanish harvests.
Taste
Fennel has a very typical aroma reminiscent of aniseed. The sweet and savory taste gives it an unmistakable character.
Use
Fennel can be enjoyed raw, blanched, boiled or roasted, for example as the basis of our fennel salad or our fennel-orange salad. Mediterranean cuisine in particular appreciates its aniseed aroma and its digestibility. The cooked tuber also goes well as a varied side dish with fish, as in this fennel casserole, as well as with meat. Finely chopped green fennel is very suitable for refining creamy dressings. The fennel seeds of the faded fennel can be used as a spice or tea. The soothing effect of fennel on digestive and cold symptoms is well documented.
Storage
The tuber can be stored in the vegetable compartment of the refrigerator for a good ten days. It is best to wrap the fennel in a damp cloth or in foil. This protects it from drying out. Fresh fennel is hard and shiny white. The degree of freshness can be easily read from the herb, which should be dark green.