The World’s Healthiest Foods: Fennel
Studies have found that fennel has wonderful antioxidant, anti-inflammatory characteristics. Used as decongestant, it helps to breathe more easily when you have a cold.
It also helps to suppresses spasms of the stomach, intestine or urinary bladder.
Fennel promotes a healthy immune system with a lot of vitamins, minerals and antioxidants. It is an excellent source of vitamin C, which has antimicrobial properties, and potassium, which guards against stroke.
It is also a very good source of folic acid and phosphorous. In addition, fennel
is a good source of iron, calcium, magnesium, molybdenum, and manganese.
Fennel seeds are known to be a fulfilling meal and were used during Christian fasting and on long road marches by the Roman soldiers. Fennel seeds are still associated with being an appetite suppressant and are commonly used by those trying to loose weight.
It is believed from folklore that this herb has mysterious vitalistic characters. It was believed that snakes would digest fennel to shed their skin and to sharpen their vision.
Likewise, it was believed that this herb has a rejuvenating effect on man and helps the eye sight. Moreover, fennel stimulates lactation and loss of weight.
Greek Mythology claims Prometheus used the stalk of a fennel plant to steal fire from the gods. In medieval times fennel was used in conjunction with St Johns Wort to keep away witchcraft and other evil things. This might have originated because fennel can be used as an insect repellant.
If you have ever used fennel in your meal preparations, you immediately notice the licorice aroma. This is because fennel is a key component in licorice. This herb, though not widely used, is nonetheless quite popular among culinary
experts. And,
My favorite way to prepare fennel is in a salads. Here are two of my best ones:
* Fennel Salad
Ingredients:
2 fennel bulbs
3 oranges
1 red onion
1 teaspoon vinegar or I like fresh squeezed lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Cut off the green feathery tops and the base of the fennel bulbs (about 1/2 inch). Wash the bulbs and then slice in 1/8 inch wide strips.
Peel and cut two of the oranges in small pieces and put in a salad bowl with the fennel. Peel and thinly slice the red onion.
Prepare a vinaigrette with the juice of the other orange, vinegar, olive oil, mustard, salt and pepper. Pour this on the salad and toss to mix.
Makes four servings.
* Cucumber-Watermelon-and- Fennel Salad
Ingredients
3 English cucumbers
1 fennel bulb, trimmed
3 1⁄2 pounds watermelon, cut into 1-inch cubes
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Coarse sea salt and freshly ground black pepper
5 ounces ricotta
Slice the cucumbers lengthwise into paper-thin slices, discarding the all-green pieces.
Slice the fennel bulb crosswise into paper-thin slices. Combine the cucumber and fennel in a large serving bowl. Add the watermelon cubes, lemon juice, and oil.
Season to taste with salt and pepper, and toss to combine. Flake ricotta over salad, and serve.
Want to know more about fennel?
Then, post your question below.
Yours truly for great health, mind and body,
Michelle, natural health advocate
December 22 2009 09:44 pm | Green Living and Healthy Eating
April 29th, 2010 at 10:56 am
VRy interesting to read it
:-p