Introduction:
Fennel was already valued as a medicinal plant in the Middle Ages. Fresh fennel tastes best. It can be recognised by its firm, white to light green bulb, whose leafy green is fresh and without wilted leaves. The seeds, leaves and, as a vegetable, the tuber growing underground are used.
Use/Preparation:
The tuber can be enjoyed raw in salads, steamed, grilled, fried, in sauces, soups, with pasta dishes, in casseroles or with fish and seafood. The seeds are used as a spice, e.g. in bread, sauces, curries, sweets or as a tea.
Health:
Fennel owes its intense, slightly sweet aniseed aroma to the essential oil it contains. This is also the reason for the beneficial effect of fennel tea on colds, flatulence and stomach aches. The tuber contains the minerals calcium, potassium, magnesium and iron.
Alternatives:
Celery and parsnips have a similar texture and aroma. The spices anise and star anise can be used to flavour various dishes as an alternative to fennel seeds.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 31/129 |
| Fat | 0,2 g |
| Healthy fatty acids | 0,1 g |
| Carbohydrates | 7,3 g |
| Sugar | 3,9 g |
| Protein | 1,2 g |
| Salt | 0 g |
