“once a month the site will tell readers about various interesting products and ingredients that are popular in the cuisines of different countries, sold in stores, but have not yet gained popularity on our tables.

History with geography

Fennel has medicinal properties. It itself or its derivatives - tinctures, essential oils - are used for a whole range of ailments: from heart disease to improving metabolism. Humanity discovered this in ancient times, so the plant has been known and popular since ancient times. In Ancient Greece, it was called “marathon” because it was a wild variety that grew in the fields near the city where the famous battle took place. But this is not the only case where fennel managed to make history. In the Middle Ages in China, it was hung in doorways to ward off dark forces. In Europe, with the help of fennel, dark forces were even summoned in some way. For its seeds are used to prepare the famous absinthe.

Fennel grows quite freely in a variety of climates - from Germany to India, and feels especially good in the Mediterranean.

Raw - in a salad

Seeds, greens, stems and tubers - everything in this plant is edible. But in order to somehow concentrate and keep within the required number of characters, let’s focus, perhaps, on tubers.

Whatever you decide to do with it, the top couple of leaves should definitely be removed - they are quite harsh and will ruin all the pleasure. They can be saved for fish broth and removed after cooking, when they give off their taste and aroma.

Fennel can be baked, fried, used as a filling for pies, added to garlic and onions when preparing risotto, and also eaten raw.

The Italians showed maximum respect to our hero. Their basic salad consists of directly thinly sliced ​​tubers, salt, pepper and good olive oil. And no vinegar or lemon juice, says Marcella Hazan, one of the most authoritative authors of Italian cookbooks.

The contrast of the bright aniseed flavor of fennel and something sweet has given rise to many salad ideas. The classic European combination is fennel and orange and, of course, there is a salad made from these two key ingredients. In Provence, fennel is combined with peaches and ham. Briton Gordon Ramsay suggests preparing a salad of thinly sliced ​​fennel, pear and arugula and dressing with honey - it turns out a real explosion of flavors, this is a great seasonal idea for September.

In the east, fennel is also popular in salads; for example, in Iran they serve a salad of fennel, apple and pomegranate seeds.

I make an amazing Asian-inspired salad with fennel and red cabbage with a ginger dressing - everyone goes crazy for it.

You can also prepare enhanced salads with fennel - it goes well with chicken, turkey and tender white fish. Yotam Ottolenghi offers chicken salad with fennel and orange. At the same time, he plays on the classic “fennel-orange” combination in his own way. The orange for this salad is boiled for a long time with saffron and other spices, and then ground into a paste using a blender. And then all the salad splendor is seasoned with this sauce.

And in bouillabaisse and in stews

If you cook fennel, you can start with simple and proven methods. Fennel is baked, grilled, and simmered in olive oil or butter. Ramsay suggests caramelizing directly in the pan. Slice thinly, dip in olive oil, add salt, sprinkle with sugar and simmer for about five minutes. Then pour in a little vinegar of noble origin, for example, sherry, let it evaporate and turn it off - it’s incredibly tasty. And if you bake tubers cut in half under breadcrumbs with grated Parmesan, you get Florentine-style fennel.

It goes well with tomatoes, onions, garlic, asparagus, green beans, a range of fruits, salads with a mustard note, seafood and fish, poultry, pork and young lamb.

A whole range of soups cannot be imagined without fennel. For example, Spanish fish soup with fennel, which seems to have absorbed all the sun in the world. This is a wonderful soup with mussels, tomatoes, saffron and, of course, fennel, which is flavored with orange and brandy. Fennel is also often added to Marseille bouillabaisse.

Puree soups with this plant are also delicious. It forms wonderful alliances with celery, apple, potatoes and cauliflower.

However, fennel is capable of more.

If you boil dried figs in a small amount of red wine vinegar, then separately simmer chopped fennel and fennel grains in olive oil, combine everything with stewed figs and simmer for some more time, you get Persian chutney with fennel and ginger.

And also roast chicken with fennel and saffron, as prepared by the famous British chef of Iranian origin Sabrina Ghayur. For it, she simmers onions in olive oil, then adds chicken thighs to it, seasoning with saffron, cumin, cinnamon, orange juice, as well as salt and pepper, and mixes everything. Then he adds water, puts fennel tubers cut into four parts into a saucepan, adds honey and leaves everything to simmer over low heat for about an hour. After an hour, he checks, stirs carefully and continues cooking. In total, the roast should spend two and a half hours on the fire, then it acquires a unique deep taste and stunning color. Towards the end of the stew, you can add dried barberries to the meat and fennel.

Stewing meat with fennel is also common in another Mediterranean Middle Eastern cuisine - the cuisine of the Turkish Aegean region. It is generally characterized by the use of a large amount of greens, and this dish is no exception. You need to take a piece of beef on the bone and place it on the bottom of the stew pan. Place a whole bunch of chopped green onions and a couple of coarsely chopped fennel tubers on top, add salt and pepper, cover and put in the oven to simmer for an hour and a half. You can do the same thing in a slow cooker.

In a word, fennel is good both in profile and in front. And thousands of recipes have been invented with it. So buy it with confidence, take it home and have a nice culinary journey.

And a couple of complete recipes. To understand that fennel thrives on tables in very cool countries, I rummaged through Scandinavian menus.

Swedish pickled fennel

• fennel - 2-3 bulbs
• lemon juice - ½ cup
• sugar - ½ cup
• salt - 2 teaspoons
• water - ½ cup
• bay leaf - 1 pc.
• white pepper - 1 teaspoon

Fennel thinly slice. Fill with cold water. Combine water, sugar, salt, bay leaf and pepper in a saucepan and heat until sugar and salt are completely dissolved. Turn off and cool slightly. Add lemon juice. Remove the fennel from the cold water with a slotted spoon and place in the marinade. Keep in the marinade for at least half an hour (but preferably longer) and serve.

As soon as the liquid has evaporated, add salt and pepper to the future stew. Add wine and continue to simmer.

Open the tomatoes. Mix the juice with a cup of broth, chop the tomatoes coarsely. Add the broth with tomato juice and the tomatoes themselves to the stew. Reduce heat to low and simmer for at least two and a half hours, periodically adding the remaining broth. The longer the stew spends on the stove, the better. The main thing is that it does not burn and there is always some residue left in it. a large number of liquids. After all, we call this kind of stew meat sauce. Serve with any medium-sized pasta of your choice, such as penne.

Of course, there are a lot of recipes with fennel. There are even dessert options. So if you haven't yet built a meaningful relationship with this amazing product, it's time to take a chance. And I’ll also go learn something new. After all, we have not just a relationship with him, but a real romance.

Fennel: recipes

Roasted fennel

This dish does not take long to prepare and is very simple. For 2 servings you will need: - 2–3 fennel bulbs; - 2 tablespoons of olive oil; - breadcrumbs; - salt.

Wash, remove the outer scales and cut off the sprouts, cutting each into 4-6 parts depending on the size of the bulbs. Add salt to taste.

Heat olive oil in a frying pan. Pour breadcrumbs into a plate and roll each piece in them. Place fennel in a frying pan with hot oil and fry 2 on each side over low heat, covered. Then increase the heat, open the lid and fry until golden brown.

Olive oil gives the dish a special aroma and taste, but it can also be replaced with regular, odorless sunflower oil. Serve the fried fennel hot. Place on a plate with lettuce and cherry tomatoes.

Fennel stuffed with turkey

2-3 large fennel bulbs; - 500 g turkey fillet; - 200 ml cream; - salt; - pepper; - 1–2 tablespoons of butter; - 100 g hard cheese.

Cut the turkey fillet into small cubes or pass through a meat grinder with a large grid. Salt and pepper the minced meat. Mix everything thoroughly.

Rinse the fennel tubers under running water, cut off the top and bottom. Cut them in half and separate the slices.

Place the fennel slices in boiling water for a few minutes. After this blanching, it will become softer and easier to roll.

Place a tablespoon of minced meat on each plate and wrap. Grease a baking dish with a piece of butter. Pack the stuffed fennel tightly. Salt everything a little. Pour in heavy cream and sprinkle with grated cheese.

Preheat the oven to 180–190°C. Place the fennel pan in it and bake for 30-40 minutes. The finished dish should have a golden crust.

Fennel stuffed with turkey, sprinkle with herbs. Serve warm or hot as a meal on its own.

Boiled fennel

Not only fennel tubers are used for food, but also its petioles and leaves. To prepare this recipe, you will need plant stems. - petiole fennel; - 300 g spinach; - 2 eggs; - 200 g cream; - 2 cloves of garlic; - salt.

Cut off the leaves and roots of the fennel. For cooking you only need its petioles. Rinse them. Boil water, add salt to taste. Place the fennel stalks in boiling water and cook until they are soft.

Serve boiled fennel with sauce. Boil the spinach leaves and rub through a sieve, peel the garlic and pass through a press, separate the yolks from the whites. Beat the yolks with a whisk, add cream to them and beat the mixture again. Place the mixture on the fire and bring to a boil, stirring constantly. Add spinach and garlic to the creamy egg mixture. Mix everything thoroughly. Season the sauce with salt and pepper.

Fennel recipes for those who want to try something new. Fennel dishes are dietary and healthy. Fennel uses not only herbs and seeds for culinary purposes, but also tubers. Fennel greens have a spicy, sweetish aroma, vaguely reminiscent of anise. Young shoots add a more subtle taste to marinades for salads, and are also readily used for canning vegetables, especially cucumbers and cabbage. Tubers are rightfully popular for preparing fish dishes, usually white (especially carp). However, you can find many recipes in which fennel is combined with poultry or pork. In addition, all parts of fennel are used as an additive for soups. Fennel fruits are used to produce medicinal tea, infusion and liqueur.

The fennel pulp is juicy and crispy, making it difficult to compare with any other vegetable. Fennel is eaten raw, added to salads, stewed, and served with meat and fish dishes as a side dish and sauce. They also prepare light and healthy soups. Especially the populace

chapter: Cream soup

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chapter: Italian Cuisine

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Instead of buying dried duck breasts, you can cook them at home. In addition, you can choose spices according to your taste. The recipe uses a mixture of utskho-suneli, fenugreek, sweet paprika, fennel and pepper. But you can only limit yourself honestly

chapter: Meat preparations

Khashlama is a dish that cannot be classified as first or second. Each housewife has her own recipe, and she serves khashlama in her own way. Khashlama is usually prepared from young veal on the bone. Vegetables are taken seasonal. And if our tomatoes are not sunny at all, then the ray

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A piece of pork is suitable for baking - neck, ham or flank. Before putting the meat in the oven, it is marinated in soy sauce and then coated with ground spices. Plum sauce for meat can be prepared in different ways. This time I suggest soy

chapter: Pork recipes

Zucchini season is in full swing and the question often arises, what else can I cook with them? I'm not an exception. So, after rummaging through a stack of clippings, I found this easy-to-make, satisfying zucchini, fennel, and nut pasta recipe. Don't be scared

chapter: Pasta with sauces

Pork tenderloin with romesco sauce for those who are tired of regular baked pork. Is the holiday approaching? Then treat your family to a holiday meal rich in spices and rich with the flavors of Spanish romesco sauce. Buy a bottle of pink for this,

chapter: Pork recipes

Kufta-shurpa with chickpeas can be translated as “soup with meatballs” or “with meatballs.” Most Turkic peoples use the word “shurpa” to mean soup. This version of the soup differs from the classic version of shurpa by the presence of “kufta” in it - small lumps

chapter: Meat soups

Salmon stewed with vegetables is both a thick stew and a second fish course. Before cooking, the salmon fillet is cut into cubes, which are added at the very end to the vegetables already cooked in white wine. The total cooking time for fish is no more than 10-15 minutes.

chapter: Fish solyankas

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For this lasagna, the meat sauce is mixed with bechamel sauce and each layer of lasagna is topped with grated cheese. As a result, the dough plates are well soaked in the sauce, and the dish only benefits from this. For topping, choose any hard cheese.

chapter: Lasagna

Chutney is a traditional Indian sauce that is served to complement the taste of the main dish. Chutney is served with the dish in small quantities; this sauce perfectly stimulates the appetite and stimulates digestion. Chutneys are usually pleasantly sweet

chapter: Chutney

A salty version of parmesan cookies, which is perfect for an aperitif with a glass of wine, or just as a snack during lunch or dinner. Before baking, each cookie is decorated with peppercorns or fennel and cumin seeds.

chapter: Cheese cookies

For baking, choose the ham - the upper part of the hind leg. There are options here - leave the skin or bake without it. The first option tastes better to me. For a spicy mixture, simply grind fennel seeds with coarse salt.

chapter: Pork recipes

If you cook salmon according to this recipe, you need to be prepared for the fact that grapefruit zest gives additional bitterness. Since pickled fennel and grapefruit are used as a side dish, the taste of the fish is only affected by the aftertaste in the mouth.

Many people are interested in the question of how to cook fennel and what beneficial properties does it have?

Fennel has its own very ancient and interesting history. This Mediterranean plant was highly valued by the Greeks, and the ancient Romans introduced it into use throughout continental Europe. Pliny the Elder highly valued beneficial properties of fennel and claimed that fennel had enormous potential in the treatment of eye diseases, and this was due to the fact that snakes, as soon as they shed their skin, crawled towards the fennel and rubbed against it, gaining their sight again. By the way, this is not the only connection between fennel and snakes; they also say that this plant contains an antidote against snake bites.

But we are interested beneficial properties of fennel, so let's take it in order.

There are wild and garden fennel. Even though they belong to the same family, they are different plants. Wild fennel (finocchietto selvatico) grows spontaneously in many regions of Europe, especially in the Mediterranean region and is considered a spicy-aromatic plant; its leaves, flowers and very aromatic seeds, which are actually fruits, are used. They are very tasty and are widely used in cooking as a seasoning.

Common fennel is a vegetable grown by humans. Its taste is less harsh compared to wild fennel, and the fruits are consumed with a sweet, spicy aroma, reminiscent of anise.

Fennel has male and female fruits: the male fruit is rounder and more suitable for eating raw; The female fruit is oblong in shape and more elegant, more suitable for dishes that require heat treatment.

How to cook fennel

In the cooking of Mediterranean countries, fennel is very widespread: it is prepared from it, consumed without other ingredients, raw, with the addition of olive oil, salt and ground black pepper. This cooking method is widely used in Italy, not only for fennel, but also for other vegetables that can be eaten raw and is called pinzimonio.

Boiled fennel can also be simply seasoned with oil and lemon, or with white bechamel sauce or fried in a frying pan.

Wild fennel flowers (finocchietto selvatico) can be added to salads, seasoned with olives, and flavored fish dishes and vegetable soups. In Sicily, this seasoning is added to the typical Sicilian dish of bucatini with sardines.

Fennel seeds are used to flavor cheeses, sausages, breads and baked goods, as well as to make special types of wine and liqueur.

Useful properties of fennel

Fennel has medicinal properties. Fennel is a vegetable that is completely free of fat and starch, so it has a minimal amount of calories. Fennel contains a lot of water, so it is used as a diuretic and also as a digestive aid. It will help with loss of appetite, indigestion and bloating.

Fennel contains large amounts of potassium, vitamin C, folic acid, magnesium, calcium and phosphorus. Fennel is especially useful for nursing mothers, as it stimulates milk production and gives it a slightly sweet taste.

Fennel has a disinfectant, analgesic and antispasmodic effect. It has an expectorant effect that will ease your condition with bronchitis and cough. And for stomach pain, a decoction of fennel seeds will help you.

Use fennel more often in your diet and feel healthy!

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In appearance it is dill, so its second name is dill. Fennel smells like anise, but a little sweeter. Fennel fruits are used for medicinal purposes. Essential oils are also prepared from them. In cooking, you can use the seeds of the plant as a seasoning, the leaves to decorate and add flavor to the dish, and fennel “bulbs” are often served as a side dish.

Beneficial features

• normalization of digestion
• breath freshening

Scientists have found that fennel contains substances such as anethole, limonene and quercetin, which have anti-inflammatory effects. Thanks to them, fennel oil relieves spasms of the smooth muscles of the stomach and helps with flatulence. The phytosterol contained in fennel displaces cholesterol, thereby lowering its level in the blood. In India, another property of this plant was noticed. In restaurants, fennel is served there along with the final dishes - it is believed that it gives freshness to the breath. According to some studies, fennel is contraindicated for pregnant women. People suffering from allergies and epilepsy should also avoid consuming it.

Composition of fennel

The main property of fennel is its high content of essential oils. Fennel fruit essential oil has a strong aroma and a sweetish spicy taste. Fennel fruits are rich in fatty oils. The seeds contain from 12 to 18 percent fatty oils. These oils include many valuable acids:

• Oleic;
• Petrozelinovaya;
• Palmitone;
• Linoleic.

The composition of the green part of fennel is rich in useful substances:

• 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.
• ascorbic acid;
• carotene;
• flavonoids;

How to choose?

When choosing fennel, the same rules apply as when choosing dill: buy fresh herbs with small leaves and a characteristic smell. The “correct” fennel has shoots without signs of wilting and white-green elastic bulbs.

How to prepare fennel seasoning?

Used as a spice:

• aerial part (leaves),
• root;
• fruits (seeds).

Leaves are harvested in summer. They are laid out to dry in a thin layer in a shaded place on clean paper. The raw materials are periodically turned over.

Dried herbs should be placed in a canvas bag or cardboard packaging and sealed tightly.

Also, to harvest fennel herb, the dry salting method is used, which is used to prepare dill, parsley and other herbs.

How to use fennel in cooking?

The Spaniards and Italians add dried fennel and its seeds to sweets, baked goods, compotes and other dishes; they also make excellent fennel tea.

Russian cuisine is characterized by the use of fennel in its raw form - both herbs, bulbs, and seeds. It is added to salads, sauces, cheese and curd masses, fish and meat dishes.

The culinary benefits of fennel are varied, and all parts of the plant can be eaten. The dried seeds are used as a seasoning, the leaves with their original appearance and aroma will decorate any dish - they, like dill, can be added to salads, or you can decorate a salad or main dish with fennel sprigs placed on top.

Fennel heads can be stewed or baked and served as a side dish for meat or pasta. The combination of fennel with white fish is especially popular.

When buying fennel heads, you should pay attention to whether they are dense, white or light green, and also to the smell - it should be fresh, with notes of anise. After purchase, they can remain in the refrigerator for about 5 days if they are wrapped in foil or cling film, but you should not delay preparing fennel dishes, because its aroma evaporates every day.

The combination of fennel and ginger is very interesting - you can combine them when baking meat and fish, or you can brew fennel tea by adding a pinch of ginger. This tea is an excellent means of preventing and treating colds.

Fennel herb is often used to flavor marinades and pickles.

Fennel seeds in cooking

In cooking, fennel seeds are used as a spice to give dishes a special aroma and taste. They are used to decorate hamburgers, pies, and other baked goods.

If you want to enhance the taste of fennel seeds, they must be heat treated: fried or baked with vegetables.

Fennel root in cooking

Fennel roots are often prepared with vegetables: they are cut in half, fried in olive oil, garlic, tomatoes, and olives are added, then the dish is poured with white wine, sprinkled with a little fennel grains and simmered for an hour. Stewed root will perfectly highlight the taste of fish and meat.

The fruits are added when baking some types of bread. Greens are added to meat dishes, also to salads, and soups. This spice will highlight the taste of fish dishes. The tubers of the plant are baked and eaten as an independent dish, the stems are cooked like asparagus. Fennel root is cut into small pieces, placed in jars, poured with hot marinade and the pickled roots are stored in a cold place.

Fennel sauce

Ingredients:

• 1 large head of fennel
• 1 clove of garlic
• 100 ml dry vermouth
• 150 ml fish or vegetable broth
• 1 yolk
• 50 g butter
• 100 ml heavy cream
• Salt

Preparation:

Remove any damaged leaves from the fennel and cut off and set aside the top stems with the green leaves. Finely chop the fennel pulp. Crush the garlic, peel and chop. Melt the butter in a deep frying pan. Add chopped fennel and fry, stirring frequently, for 5 minutes. Pour in vermouth and broth, add chopped garlic, bring to a boil, add salt, remove from heat. Lightly whisk the cream with the yolk and pour into the frying pan. Return the pan with the sauce to low heat and heat, stirring constantly, until the sauce thickens. Remove from heat. Add finely chopped green fennel leaves and serve hot.

Warm duck salad with fennel

Ingredients:

• 1 medium duck breast
• 70-80 g arugula or salad mixture with arugula
• 2 medium oranges
• 1 small fennel
• 1-2 small shallots
• 1 tbsp. l. port wine
• 1 tsp. lemon juice
• 1 tbsp. l. olive oil
• salt, freshly ground pepper

Preparation:

Preheat the oven to 170°C. Dry the duck breast, season with salt and pepper, and cut the skin diagonally in several places.

Heat a grill pan, fry the breast for 2-3 minutes, skin side down, over high heat until browned, then reduce the heat, turn and cook for another 2-3 minutes.

Place the breast in a ceramic dish and cook in the oven for another 5-7 minutes, depending on the desired degree of doneness. Remove, cover and let rest for a while.

While preparing the breast, cut the fennel in half and shred it thinly using a mandolin. Mix washed and dried arugula with fennel and arrange on plates. Peel the oranges, separate into slices and set aside.

Prepare the dressing. Squeeze the juice from the remaining parts of the oranges, add finely chopped shallots, port, olive oil, salt and pepper, stir. If the oranges are very sweet, you can add a little lemon juice. Cut the breast crosswise into thin slices. Pour 2 tbsp. l. lettuce and fennel dressings, mix, place pieces of orange and duck on top, add a little more dressing on them. Serve immediately.

Calories and nutritional value

Calorie content of fennel seeds is 345 kcal, fennel bulbs are 31 kcal.

Nutritional value of fennel seeds: proteins - 15.8 g, fats - 14.87 g, carbohydrates - 12.49 g

Nutritional value of fennel bulbs: proteins - 1.24 g, fats - 0.2 g, carbohydrates - 4.19 g

Beneficial properties of fennel tea:

• improves digestion,
• has a beneficial effect on the functioning of the entire gastrointestinal tract.
• relieves irritation and has anti-inflammatory properties.
• normalizes metabolic processes, so it is often included in a program for losing weight and improving the health of the body.
• restores intestinal microflora.
• strengthens the immune system.
• Has a diuretic effect.

How to make fennel tea?

Recipe:

Fennel tea can be brewed from the seeds of the plant, herb, and fennel bulb.

Fennel seed tea

Before brewing tea, you need to grind the seeds in a mortar, taking about one teaspoon.

Pour the crushed seeds into a glass of boiling water. Close the cup and leave to brew for seven to ten minutes.

Then strain the tea through a fine strainer and add a little hot water.

Fresh leaf tea

Rinse fresh fennel leaves with cold water and chop. As a rule, take a tablespoon of herb for a glass of boiling water. Leave for 15-20 minutes and drink.

Fennel bulb tea

Fennel comes in two varieties: as a herb and as a tuberous herb. You can also brew tea from this plant. To do this, wash the plant tuber well and cut into small pieces.

Place in a kettle and add boiling water. Leave for 15-20 minutes.

You can add a little hot water before use.

How much fennel tea to drink?

How much of this tea to give to infants was written above. For older children, the norm is 20 to 50 ml twice a day.

For adults – from 50 to 100 ml twice a day.

During pregnancy - from 20 to 50 ml twice a day.

Elderly people – from 20 to 50 ml twice a day.

When brewing tea, it is not forbidden to add other ingredients, such as cumin and coriander, which have similar properties to fennel.

Contraindications

A contraindication to the use of fennel tea may be individual intolerance or allergy to plants such as carrots, cumin, celery and other plants from the same botanical group. An allergic reaction can manifest itself in the form of a rash, itching, and irritation.

Fennel essential oil

Fennel aroma oil is obtained by steam distillation of its seeds. Fennel essential oil contains fenchol, limonene, anethole, camphene, phellandrene, and pinene. The oil has a spicy, sweet smell, vaguely similar to anise.

Beneficial properties of fennel essential oil:

• comprehensively cleanses the body, helps remove toxins;
• has a mild laxative and diuretic effect;
• activates digestion;
• helps with bloating and constipation