Fennel is easily recognisable by its large white bulb, long green stalks, feathery leaves, and aromatic aniseed flavour. Although it is often underappreciated, there is so much you can do with this delicious and versatile vegetable!
Fennel is a member of the Apiaceae family and is therefore a relative of carrots, celery, parsley and dill. Athough the stalks and stems are often cut off for commercial sale and most recipes focus on the bulb, every part of fennel, including the seeds, is edible.
Fennel has a long and fascinating history. Did you know that the word ‘marathon’ in Greek translates to ‘place of fennel’? Fennel was prized as a food, medicine, and insect repellant its homeland of ancient Greece and Rome, used as a snake bite remedy in ancient China, and hung over doorways to drive away evil spirits in the Middle Ages.
High in fibre, potassium, folate and more, fennel boasts many health benefits. It is thought to be anti-inflamatory, a natural remedy for indigestion, and good for maintaining a healthy heart and skin.
For more information about fennel, check out these useful resources: https://www.loveandlemons.com/what-is-fennel/, and https://www.eatingwell.com/article/2058781/what-is-fennel-and-how-can-i-use-it/