Fennel is very versatile. Actually, you can use fennel from the cradle to the grave.
You can use the herb, the booms, f.ex. in herbal oil.
You can use the fennel tuber in salads in the summer, you can put it in the oven, you can stew the fennel and you can stir-fry it with other vegetables.
You can use 1 drop of essential fennel oil in a litre of water and drink it.
You can use fennel seeds in your bakings or in herbal salt.
Fennel promotes digestion, it prevents intestinal gas formation and it helps against bloating. Fennel has an antipyretic, analgesic and hunger-inhibiting effect.
In Chinese medicine, fennel increases the energy of the spleen. The spleen belongs, together with the stomach, to the earth element.You will find a blog on the earth element under the header related subjects.
A recipe: stewed fennel
Take the fennel tubers and remove the top as well as the outer hard leaves. Cut the tubers lengthwise into pieces.
Heat the coldpressed organic olive oil in a frying pan. Put in the fennel with some garlic. Season with pepper and salt.
Lower the heat as soon as the fennel starts to discolor and heat for another 15 minutes. Then add water until the fennel is covered and stew until the water is absorbed. The fennel is lightly colored in the end.
Enjoy your meal!
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