The fennel is not particularly popular in Poland, although it has a long history of use in the kitchen and folk medicine. Its characteristic aftertaste and health -promoting properties make him go to plates as often as possible. The more that it does not have to be only an addition – it can become the base of many delicious main dishes. Find out who should eat fennels and in what form they are the tastiest.
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The fennel, otherwise known as the Italian dill, is a plant that naturally comes from the Mediterranean region. Although in Poland it is not yet the most -chosen vegetable, in countries such as Italy, France or Greece is the basis of many dishes.
The edible part of the fennel is its thickening, white or slightly greenish tubersomewhat reminiscent of celery or onion. Green stems with feathered leaves grow from the tuber, which can also be used in the kitchen. When cooking, it is also worth using seeds.
The fennel is distinguished by its appearance, but also a characteristic taste. Has a expressive, slightly sweet aroma with a hint of anise. Thanks to this, it goes well with fish and meats, but also fruit or cheese. This vegetable can surprise not only with appearance and aroma, but above all with a rich composition. Contains a lot of valuable nutrients that have a positive effect on health.
Fencula is a real treasury of health and a tuber full of vitamins (C, D, E, K and those from group B). Above all contains B vitaminsincluding folic acid, which supports the nervous system And it is particularly important for pregnant women. The vegetable is also rich in vitamin C – strengthening immunity. Already one, medium -sized tuber, will fully cover the daily demand for this substance. Thanks to the essential oils it contains, it also has diaphoretic and antitodular properties, which will help during infection.
There is no shortage of it potassium – The mineral regulates blood pressure and heart rate. It also provides calcium and phosphorus, which cares for healthy bones or iron, reducing the risk of anemia. The fencula is also found fiber, which promotes better digestionimproves intestinal peristalsis, helps prevent uncomfortable constipation and reduce too high cholesterol. In addition, it contains quite a lot antioxidants that are anti -inflammatoryslow down the aging process of cells and combat harmful free radicals.
Italian dill especially People with digestive problems are recommended. It works relaxation, soothes heartburn and flatulence. In natural medicine, it has been used as a specificity for indigestion for years. Fennel It affects the kidneys very positivelyincl. Prevents kidney cameras. It is also worth including it in the diet with fatigue and chronic stress. Natural essential oils contained in fencula have a sedative effect.
What’s more, it’s a low -calorie vegetable (about 31 kcal in 100 g) and full of fiber, that’s why it’s great Works in the diet of people who care about the line. It will help to control weight more effectively and maintain a shapely figure.
Although not everyone knows what to do with him in the kitchen, then The fennel is a universal vegetable. You can eat it raw – He is crunchy, refreshing and light. Thinly chopped slices of the tubers blend in great in salads. They match the best with citrus, olive oil and nuts.
After baking or pouring dill, the hair gains a milder taste. In Italian cuisine Baked fennel with Parmesan cheese (Finocchi al Forno) is a classic – a simple and sophisticated dish. With cheese it is an elegant dinner to meet your loved ones.
The vegetable is also great as Addition to cream soups, risotto or . He will thicken them, add aroma and make them even more filling. The fennel also matches fish and meat dishes (especially poultry and veal). It can be frying or grilling. Some prepare aromatic tubers Preparations – jamwhich is a great addition to baked meats.
Fennel seeds can be used like a spice (for meats, bread or even infusions). Interestingly, their chewing effectively refreshes their breath. You should not forget about green leaves – chopped it is worth adding to sauces, soups, pastes, salads or eggs with eggs (they will successfully replace dill decoration).
Source: Naz NowoKuje.pl, Sazemer.pl
