How to prepare pickled fennel step by step:

1. We rinse the fennel well under running water and cut into small strips.
2. We begin to prepare the marinade. Pour water into a small saucepan, salt, add sugar, pepper and mustard. Mix well and leave on the stove until boiling.
3. When the marinade boils, add the apple cider vinegar, stirring thoroughly.
4. We put the chopped fennel in pre-prepared jars. They must be sterilized. Fill with marinade.
5. We roll up the cans. We leave in a cold place where the sun's rays do not fall.

Baked fennel with cheese and mushrooms

Fennel can also be a main course. The fennel recipe baked with cheese and mushrooms is a vivid proof of this.

Ingredients:

• Fennel - 2 onions
• Mushrooms (champignons) - 300 g
• Olive oil - 1 tablespoon
• Grated Parmesan cheese - 300 g
• Salt, pepper - to taste

Step by step cooking baked fennel with cheese and mushrooms:

1. Cut the stems and roots off the fennel. Cut the onion in half. Cut each of the halves into a few more small pieces.
2. Peel the mushrooms. To cut in half. If the mushrooms are small, you can bake them without cutting.
3. Cover a baking dish with parchment and place the fennel with mushrooms. Salt to taste. Add some pepper.
4. Preheat the oven to 180-200 degrees. Bake for about 25 minutes.
5. Then remove the mold from the oven, sprinkle the cheese with fennel with mushrooms and leave in the oven for another 15 minutes.
6. Decorate the dish with herbs. Best served hot.

Fennel is also great for baking. Salmon pie with it is an incredibly tasty and aromatic dish that can make an incredible impression.

Ingredients:

• Fennel (onion) - 600 g
• Fennel seeds - 1 tsp
• Olive oil - 150 ml
• Dry white wine - 50 ml
• Cold smoked salmon - 300 g
• Dill - 1 bunch
• Eggs - 3 pcs.
• Milk - 100 ml
• Wheat flour - 220 g
• Baking dough - 1 tsp
• Gouda cheese - 120 g

How to make salmon fennel cake step by step:

1. Cut the fennel into small cubes and fry in olive oil until crusty. Add wine to the pan and simmer the fennel until it evaporates completely. After it has evaporated, remove the pan from the stove. Transfer to a separate plate.
2. Finely chop the dill. Cut the salmon into small strips. Add to them the fennel, which has already cooled down, and mix.
3. Beat eggs, pour in milk, a little olive oil. Add cheese.
4. Sift flour. It must be administered in small portions. Mix thoroughly.
5. Cover the baking dish with parchment. We spread part of the dough, then the filling and the remaining dough.
   Preheat the oven to 180-200 degrees. We bake for 50 minutes. Readiness can be checked with a toothpick or wooden stick. Nothing should remain on it.

Red mullet and fennel pie can be a great option for both lunch and dinner. It is not necessary to use red mullet, pike perch or trout are also great.

Ingredients:

• Red mullet fillet - 6 pcs.
• Fennel (onion) - 1 pc.
• Cream 20% - 120 ml
• Eggs - 2 pcs.
• Grated Parmesan cheese - 100 g
• Butter - 50 g
• Salt, pepper - to taste
• Wheat flour - 300 g (for dough)
• Butter - 140 g (for dough)
• Egg yolk - 2 pcs. (for test)
• Thick homemade yogurt - 1 tablespoon (for test)
• Salt to taste (for dough)

Step by step preparation of the red mullet and fennel pie:

1. Cut the butter into small cubes and add the egg yolks and yogurt to it. Mix everything well, salt and add flour.
2. Add 50 ml ice water. Knead the dough and refrigerate for half an hour.
3. After the time has passed, roll out the dough thinly. In diameter, it should be slightly larger than the shape, by about 3-5 cm.
4. Place it in a pre-greased tin. Distribute to form bumpers. Place the dough mold in the refrigerator for another 20 minutes.
5. After that, we cover the parchment on top of the dough, press the middle of the form with something. For example, you can use rice or beans. This is to keep the cake in shape.
6. Bake for 15 minutes in the oven at 200 degrees. Next, remove the so-called weight and parchment.
7. The base for the cake is ready, now we start making the filling. Beat eggs until foamy, add cream and grated Parmesan. Pour into dough base and bake for 10 minutes.
8. Meanwhile, cut the fennel into small pieces and sauté in butter until golden brown. Divide the fish into files. Season with salt and pepper to taste.
9. Put the fish and fennel on top of the pie and bake for another 20 minutes at 180 degrees.

Caramelized fennel is a versatile dish. It can be used as a decoration for cupcakes or cakes, and can also be used as a snack.

Ingredients:

• Fennel - 2 small onions
• Butter - 100 g
• Sugar - 2 tablespoons
• Salt - 1/2 tsp
• Dry white wine - 1 tbsp.
• Processed cheese - 100 g (for cheese sauce)
• Lemon juice to taste (for cheese sauce)

Step by step preparation of caramelized fennel:

1. Melt the butter to a liquid consistency. Add oil to a well-heated frying pan, cover with sugar and leave over medium heat until caramel forms.
2. Cut the fennel onion into thin small pieces. Reduce heat slightly and add fennel to the pan. Stir well to soak in the caramel.
3. Pour a glass of dry white wine into the pan. Cover and simmer for 20-25 minutes. The wine should be almost completely evaporated and the fennel should be soft. This fennel can already be used as a decoration for confectionery.
4. Caramelized fennel also goes well with cheese sauce. To prepare it, remove the fennel from the pan and place it in a greased baking dish.
5. Put melted cheese in the remaining liquid and simmer under the lid until it is completely melted.
6. Next, pour the fennel with cheese sauce. Sprinkle with lemon juice. And bake in the oven for 10 minutes at 160 degrees. The fennel should be lightly browned.

The muffins are very tender and airy thanks to the soft ricotta cheese and incredibly aromatic thanks to the fennel seeds. They are quite filling and can be a great snack option that you can always take with you.

Ingredients:

• Ricotta cheese - 120 g
• Cream 30% - 5 tablespoons
• Sugar - 3/4 tbsp.
• Salt to taste
• Fennel seeds - 2 tablespoons (for test)
• Wheat flour - 3 tbsp. (for test)
• Baking dough - 1 tsp (for test)
• Natural yogurt - 1/2 tbsp (for test)
• Olive oil - 3/4 tbsp (for test)
• Soda - 3/4 tsp (for test)

Step by step preparation of muffins with fennel and ricotta cheese:

1. First, fry the fennel seeds in olive oil. It will take no more than 3 minutes. Then leave them to cool.
2. Next, you need to do the test. Yogurt must be mixed with olive oil. Add baking powder, baking soda and sugar. Add flour in small portions and knead the dough by hand.
3. When the fennel seeds have cooled down, they need to be ground with a coffee grinder or ground in a mortar. Mix the fennel dough.
4. Next, you need to prepare the filling. Stir the cream with the ricotta cheese until smooth. Salt to taste.
5. Cover the baking dish with parchment. Fill the third part of the form with dough, then add a teaspoon of the filling, put a little more dough on top. The form does not have to be completely filled with it. Cupcakes will rise as they bake.
6. Preheat oven to 180 degrees and bake for 30 minutes.
7. Using a toothpick or wooden stick, check the readiness. Nothing should remain on it.

Tart with fennel, dill and beetroot

This dish belongs to the most famous recipes of Scandinavian cuisine, it will certainly decorate your festive table. Thanks to such ingredients, the cake is not only incredibly tasty, but also very bright.

Ingredients:

• Beets - 300 g
• Sour cream - 220 g
• Milk - 100 ml
• Chicken egg - 2 pcs.
• Feta cheese - 200 g
• Dill - 1 bunch
• Fennel - 1 onion
• Olive oil to taste
• Balsamic vinegar - to taste
• Butter - 150 g (for dough)
• Wheat flour - 170 g (for dough)
• Whole-ground rye flour - 100 g (for dough)
• Egg yolk - 1 pc (for dough)
• Water - 4 tablespoons (for test)
• Salt, pepper - to taste (for dough)

Step by step preparation of the tart with fennel, dill and beetroot:

1. First you need to boil the beets. It should be soft.
2. Next, prepare the dough. Beat butter with yolk, sift two types of flour and add ice water. Knead the dough by hand and refrigerate for half an hour.
3. Roll out the dough thinly. In diameter, it should be slightly larger than the form that you will use for baking. We transfer the dough to the mold. We make bumpers around the edges. We put it in the refrigerator for another half hour.
4. Preheat the oven to 160-180 degrees and bake the tart base for 15 minutes.
5. At this time, we make the filling. We need a small deep bowl. In it you need to beat eggs, add milk and sour cream. Stir feta with dill and add to liquid mixture. Season with salt and pepper to taste.
6. Cut the fennel into small pieces. Fry in olive oil until golden brown.
7. Peel and cut the beets into small pieces.
8. Remove the dish from the oven. Put the fennel and fill it with the sour cream filling. Decorate with beets on top.
9. Bake in the oven for another 30 minutes.

Fennel is used in both formal and alternative medicine. It has an antispasmodic effect, helps to improve digestion, and is also used as a mild diuretic. It is often added to dry cough syrups, as fennel has an expectorant effect. Tincture from it will help well with fungal skin diseases. This plant is also commonly found in soothing herbal teas. So-called "dill water" is often used to prevent bloating. It can even be given to children.

TOP 10 interesting facts about fennel:

1. The seeds of this plant are often used as a flavoring agent for drinks. Thanks to this, they acquire a spicy-sweet smell.
2. All parts of fennel can be used for different purposes. Umbrella-shaped leaves - for decorating dishes or as a spice, and the stem and onion - for cooking fish, meat dishes, baking various muffins, tarts, muffins.
3. Fennel seeds can be used to make tea that will improve digestion. To do this, you need to mix a teaspoon of raw materials with a teaspoon of ground ginger. Within 10 minutes, the tea will be adjusted and can be consumed. You can add a little honey to it.
4. The French use fennel leaves to make mayonnaise.
5. Fennel is more common and more commonly used in Asian countries.
6. Fennel essential oil is often used in cosmetology. The most popular product is a plant stem tincture, which is used as a facial toner.
7. Fennel tincture is often prescribed to normalize the menstrual cycle.
8. Dill water is used for conjunctivitis.
9. Fennel tea has a soothing effect. It is often given to children to sleep better.
10. Fennel tincture is used to eliminate bruising and partially relieve swelling.

Video recipes with fennel

Fennel is one of the oldest medicinal plants. It contains essential oils, flavonoids, minerals, phytosterols, thanks to which it has bactericidal and anti-inflammatory properties.

Fennel looks like a cross between celery and dill, with long green stems and feathery greens. The stems and herbs are added as an aromatic seasoning to dishes, while the main part of the plant is the white head. used to prevent flatulence. Tea made from them is recommended in case of colic in babies. Fennel stimulates peristalsis and prevents constipation. The herb improves appetite and relieves stomach pains. The use of fennel tincture stimulates milk production in nursing mothers, it also has a diuretic effect. Sweet anise, as this herb is also called, is considered a mild aphrodisiac and is also used for migraines.

Fennel is also widely used in cooking. Its delicate taste adds piquancy to meat, fish and vegetable delicacies. All fennel dishes are quite simple to prepare, because it is very versatile in processing. It can become an appetizer, main course, tea and even dessert. Since not everyone here knows yet what fennel is, they are simply necessary. For example, the frilly green leaves that grow on the top stem are edible and can be used as a side dish. Even dark green stems can be safely used in cooking. Save them and add them to chicken, vegetables, or fish dishes. And, cut very thinly, sweet anise can be fried in a simple syrup and served with ice cream.

But how do you make fennel? Its origin is associated with ancient Greece, it is still considered a Mediterranean herb. There are two types of fennel, one is used as a vegetable and the other is cultivated for seeds and greens. Florentine fennel, also called finocchio, belongs to the bulbous family. It has a fresh, fragrant aroma that becomes more delicate when cooked. Such fennel, which has some secrets, is added to salads, sauces, it also goes well with fish. Braising fennel is one of the fastest cooking methods. To prepare such a dish, cut the fruit from root to tip, remove the core so that the rest of the leaves stick together. Melt butter in a skillet, add fennel and 150 ml chicken or vegetable stock. Season with salt and pepper, cover and simmer for 20-25 minutes until tender. Serve with fish or pork.

You can also fry the fennel, the recipes are pretty simple. Bring water to a boil in a saucepan and preheat the oven to 200 ° C. Cut the fennel into 8 pieces, blast it for 1 minute in boiling water, then strain. Coarsely chop the eggplants, courgettes, bell peppers and toss all vegetables with fennel, place in a baking dish. Drizzle with olive oil, season with sea salt and black pepper and bake for about 25 minutes, stirring occasionally. Serve as a side dish, appetizer, or vegetarian main course.

To make a light, refreshing salad, slice the fennel onion very thinly, make a sauce with olive oil, lemon juice, salt and pepper, stir in the watercress. For lovers of original snacks, you can add walnuts, sunflower oil with lemon juice to fennel. "Fennel and Orange Salsa" will be a great addition to fried fish. To do this, cut the fennel into 4 parts, remove the hard core. Finely chop the white part into neat cubes. Peel the orange and cut into small pieces, retaining the juice. Mix 3 tablespoons with three tablespoons of olive oil, stir in salt and pepper. Sprinkle with fennel leaves, serve with grilled salmon, tuna, or swordfish.

In conclusion, we can add that fennel, the recipes for which are quite varied, is a versatile vegetable that can be eaten raw, stewed, boiled, fried and caramelized.

Fennel can be used to prepare many dishes

Today, an interesting topic for all housewives is fennel recipes. After all, who is not looking for new dishes for their family and guests, and there are no women who would never ask themselves what to do for dinner or lunch. Fennel is a unique natural product and, no, it is not dill, and we will not make seasonings. Many people use the vegetable regularly, and some cannot even say what it is. If you happen to be here, then for you we will tell you what fennel is and what its benefits are. Anyone who knows and is looking for recipes, we advise you to go a little lower.

Fennel is not dill

These are two different plants, the similarity is only in the tops externally. Valued in fennel is the root, which has a shape similar to an onion, stems and greens, but the latter does not smell like the familiar dill, and does not have the same taste. This is something closer to anise. The fruits are often used in cooking and are very useful. We eat dill only as a tasty seasoning, we throw away the root part. Fennel has been known for thousands of years. Many peoples have their own legends about the plant, what it can do and how it appeared.

The beneficial properties of fennel

Again, briefly about the health benefits, because fennel has found use not only in cooking, but also in medicine. On its basis, there are different means, healers often use it as infusions, decoctions for the treatment of certain ailments. Eating a plant and its root-bulb regularly in the diet, you can notice many positive changes in your body. Fennel contains macro- and microelements, vitamins, acids, oils, which together affect the work of all organ systems. But we will not go into details, let's already prepare delicious meals for the whole family.

The most delicious fennel recipes

With chicken fillet

An excellent dish for those on a diet and meat lovers.

We need:

• fennel - one onion;
• vegetable oil - best olive oil - 2-3 tablespoons;
• salt to taste;
• chicken fillet - 800 grams;
• cloves of garlic - 3 pieces;
• spices - optional;
• ground pepper - to taste;
• greens - dill, parsley, rosemary (can be replaced with dried);
• broth - 100 grams.

We are preparing a delicious dinner.
Heat the frying pan with oil, chop the fennel into strips and fry, lightly sprinkle with salt, pepper and spices. Frying should be done with constant stirring to get a light crust. Now pour the broth here, it is better to take chicken, simmer for 3-5 minutes under the lid. For a richer flavor, you can add tomato paste.

Now heat the pan again, the same or another, pour oil and fry the chicken fillet on it, salt it, pepper it and sprinkle with dried rosemary. Chicken can be either whole or chopped. You can lightly beat off the fillet, giving it a steak shape. At the end of cooking, add finely chopped garlic to the chicken, combine with fennel and broth, cover until boiling. Then turn off the heat and let it simmer for 5-10 minutes. This fennel and fillet dish can be taken on its own and served with potatoes, rice or pasta. It is supplemented with fresh herbs before serving, and we move on to the following recipes with fennel.

Advice! If you avoid roasting, then grill or oven.

Vitamin salad with walnuts

A very interesting recipe, very few people know such a salad, and you can surprise your guests.

We will need:

• olive oil - 50 grams;
• fennel - one medium onion;
• nuts - walnuts are best - 100 grams;
• lemon - ½ halves;
• mustard - a tablespoon;
• apple, celery - 1 each;
• salt, spices - to taste and desire;
• sugar - it is better to take cane - a teaspoon;
• shallots - 1 piece;
• fresh greens - a little;
• arugula - 200 grams.

Cooking summer salad.

Grind the nuts, then fry them in the oven for 6-8 minutes without oil at a temperature of 180 degrees. Chop the onion, put it in a cup, pour lemon juice here, add mustard, salt and spices to taste, sugar, vegetable oil. Cut the fennel into strips, cut the apple into slices, chop the celery. Drizzle over these three ingredients with a little dressing, stir.

Arugula also needs to be combined with a dressing sauce, after which the leaves are placed on a plate, vegetables and an apple are laid out on top. The nuts are mixed with fresh herbs, and the whole mass is poured on top of the arugula, a little more salt, pepper and dressing, and can be served.

Baked fennel with anchovies

We need:

• olive oil - 4 tablespoons;
• cheese - any that melts well;
• salt, spices - to taste;
• garlic - 5 cloves;
• anchovies - you need 5-6 fillets;
• fennel - 4 pieces.

We are preparing a delicious dinner.
My fennel, cut into two halves. Next, you need to steam the onions. The process will take approximately 30 minutes. You can use a steamer or a special multicooker bowl. Fish fillets need to be pickled. To do this, squeeze the garlic into the vegetable oil, add salt, spices, coat the anchovies and let stand for a while.

Grease the baking dish with olive oil, lay out the fennel halves, fish fillets on them, put cheese on top. The dish will be baked at a temperature of 200 degrees for about 10-15 minutes. You can rub the cheese, or you can cover the contents with cheese plates, season with a little more salt, pepper and garnish with a sprig of dill or rosemary before serving.

With red fish

Another recipe for baked fennel, this is a very tasty dish for all occasions.

We need:

• young potatoes - 4 pieces;
• salmon - 700 grams, you can take other red fish;
• cream - 200 ml;
• fennel onion;
• salt, spices - to taste;
• white wine - 100 ml;
• fennel seeds - 10 grams;
• vegetable oil - to lubricate the baking sheet.

We are preparing a delicious dinner.

We peel our potatoes and boil them so that they are still a little hard, that is, half-cooked, in slightly salted water. Say the form in which you will bake the dish with butter. Now put potatoes on it, fennel rings on it, everything needs to be cut into slices 1-1.5 cm thick. Cut the salmon fillet and place it on the vegetables. We mix cream, spices, wine, seeds. Fill the mold with this dressing. We bake for 35-45 minutes at 180 degrees.

Advice! You can sprinkle the finished dish with fresh herbs and Parmesan.

Pickled fennel for a snack

There are so many variations on how to make fennel, and of course it can be pickled. It turns out a snack that is suitable for all occasions, and you can take it with you wherever you go.

We need:

• fennel - 500 grams;
• peppercorns and mustard - half a teaspoon each;
• water - ½ liter;
• sugar - 2 tablespoons;
• salt - 1 tablespoon;
• apple cider vinegar - 50 ml.

Cooking a snack.

We shred our fennel, you can take not only the onion, but also the green tops. We prepare the jar - wash it, sterilize it. We combine all other components, except for vinegar, and set the brine to boil. After boiling, pour in the remaining component. A straw of fennel is placed in a jar, everything is poured with brine, screwed on with a sterile lid. It is better to keep such a snack cool, so you can enjoy crispy fennel in the winter.

It is interesting! Fennel is widely used in India. There it is pickled both separately and with other components. The seeds are fried without any additives and then chewed to cleanse the mouth, keep them fresh and prevent diseases.

Fried with spices

The dish is easy to make, can be used as a component for various salads, can be served with meat, cereals, potatoes. Let's make fried fennel this time.

We need:

• dill - take dried - 10 grams;
• two fennel onions;
• butter - 1.5 tablespoons;
• salt, pepper and other spices at will and taste;
• garlic - 2 cloves.

Cooking a snack.

It couldn't be easier - fry fennel just like any other vegetable. We peel the bulbs, the mode for 4-6 parts, it is possible with thick rings. Melt the butter in a frying pan, crush the garlic through the garlic, pour spices and salt into the butter. Fry the fennel wedges until they are bronze. At the end, we fill everything with dill.

Dried fruit salad

Such an unusual vegetable and fruit salad, but it is very healthy due to its ingredients.

We need:

• green apple - one;
• arugula - 100 grams;
• onion - one;
• lemon - we need juice in two tablespoons in volume;
• apple cider vinegar - tablespoon;
• olive oil - 2 tablespoons;
• salt, pepper - to taste;
• dried apricots - 6 pieces;
• parmesan for sprinkling;
• nuts - 50 grams.

Cooking salad.

Peel the apple, chop it into strips or slices. Sprinkle with lemon juice so that it does not fade. Put washed arugula, apple, dried fruit cut into pieces, crushed nuts, diced onion, fennel in a cup. Now salt the salad, pepper as desired. We make a dressing from vinegar, lemon juice, oil, pour in the salad. Sprinkle with Parmesan before serving and garnish with a sprig of herbs or mint.

Advice! Almonds or walnuts work well for this salad.

Soup with meat and vegetables

Fennel soup should be in the diet, as it is healthy, while this option will dilute the usual, and often already boring, menu. Men will like the dish, since the broth will be meat, but you can not use the meat. Great for vegetarians and anyone on a diet and calorie count.

We need:

• two fennel onions;
• meat - 250 grams (chicken, beef) to choose from;
• carrots - one medium;
• potatoes - 300 grams;
• white cabbage - 250 grams;
• water - about 2.5 liters;
• bulb;
• greenery;
• root celery - 100 grams;
• salt and spices to taste;
• vegetable oil for frying;
• sour cream for dressing.

Cook soup.

All the vegetables are washed, cleaned, cut as it is more convenient - into strips, cubes. Carrots can be grated on a coarse grater, can be cut into half rings. We cook meat broth, to it you can add peppercorns, bay leaves for aroma and taste. When the meat is cooked, add potatoes, cabbage and vegetables, cook for 4-6 minutes.

In a frying pan in olive or sunflower oil, fry the carrots, onions, fennel and celery, like a regular fry, only richer in composition. Now we combine all the components, salt, pepper, you can skip other spices, since the broth, so, will turn out to be very fragrant. The meat is cut and put into the soup, simmer for another 2-3 minutes and ready. Garnish with fresh herbs, put in a spoonful of sour cream before serving.

Advice! To make the soup more tasty and rich, you can first fry the meat slightly in a saucepan, and only then cook the broth from it.

Fennel puree

This dish is very delicate and will surprise you with its pleasant taste.

We need:

• fennel - 3-4 onions;
• garlic - 2-3 cloves;
• salt, ground pepper and other spices - to taste;
• cream - we need low-fat cream - 250 ml.

Cooking mashed potatoes.

Wash the fennel, peel, after which the onion mode is cut into pieces. Cook the vegetable with the cream until it becomes soft, which can be checked with a knife. Mode garlic into very small pieces or press through the garlic, add to the pan, remove it at the same time from the stove. Pour salt and spices. We grind everything in a blender bowl, then put on bowls, decorate with a sprig of greens. So we have got an excellent appetizer for meat and fish.

Smoothie

For people who play sports, are constantly on a healthy diet, this smoothie is perfect for breakfast.

• fennel - 100 grams;
• vegetable oil - preferably olive oil;
• cream - low-fat 100 grams;
• vanilla - half a pod.

Cooking smoothies.

We wash our vegetables, peel and chop them into pieces. Saute lightly in oil, pour in the cream and combine everything with vanilla, simmer over low heat until the fennel is cooked. Put the cooled mass in a blender bowl and beat until a liquid puree. That's all, a healthy cocktail or smoothie is ready. You can adjust the consistency with cream.

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

Fennel has a very ancient and interesting history. This Mediterranean plant was highly prized by the Greeks, and the ancient Romans introduced it into use throughout continental Europe. Pliny the Elder highly appreciated beneficial properties of fennel and argued that fennel has great potential in the treatment of eye diseases, and this was due to the fact that snakes, as soon as they shed their skin, crawled to fennel and rubbed against it, regaining 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 in beneficial properties of fennel, so let's take it in order.

Distinguish between wild and garden fennel. Despite the fact that 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 an aromatic plant, used for its leaves, flowers and very aromatic seeds, which are actually fruits. They are delicious and are widely used in cooking as a condiment.

Common fennel is a human-grown vegetable. It tastes less harsh than wild fennel and produces fruits with sweet, spicy aromas reminiscent of anise.

Fennel distinguishes between male and female fruits: the male fruit is rounder and more suitable for consumption raw; the female fruit is oblong in shape and more graceful, more suitable for dishes requiring heat treatment.

How to make fennel

In the cuisine of Mediterranean countries, fennel is very widespread: it is prepared from it, consumed without other ingredients, in its raw form, with the addition of olive oil, salt and 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 béchamel sauce or fried in a pan.

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

Fennel seeds are used to flavor cheeses, sausages, breads and pastries, as well as to prepare a special kind of wine and liqueur.

The beneficial properties of fennel

Fennel has medicinal properties. Fennel is a vegetable that is completely free of fats 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 a large number of potassium, vitamin C, folate, magnesium, calcium and phosphorus. Fennel is especially beneficial 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 pains, a decoction of fennel seeds will help you.

Eat fennel more often in your diet and feel healthy!

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Fennel has a pleasant, sweet aroma and a slightly pungent taste. It is used in a variety of recipes as a vegetable and as an aromatic spice.
The history of the use of fennel goes back to the pre-Christian era and is mentioned by the ancient Greeks, who revered fennel for its medicinal properties.

Cooking fennel doesn't require any special skill.

How to choose and consume fennel

1. When choosing fennel, opt for plants with bright green stems that are firm and firm to the touch, but never sluggish or soft. If you are not going to cook fennel on the day you purchase it, then know that it can be stored in the refrigerator for 3-5 days, preferably in paper bags.

2. Before cooking fennel, the small onion should be detached - just separate the white part of the stem from the green. The stem and leaves can be saved for later use in soups and other dishes, as a side dish or seasoning, we will cook an onion with stolon.

3. Fennel can be eaten raw or cooked. Raw it has a more pronounced mint-dill flavor, cooked fennel is softer and softer in taste. Regardless of how you cook fennel, it is cut the same way. Cut the bulb into four wedges, remove the inner core and the tough outer leaves. Each of their quarters, in turn, is finely chopped.

4. Fennel uses fennel roots, stems, leaves, fruits and even seeds.

Dishes with fennel. Fennel in the cuisine of the peoples of the world

Blanched and chilled fennel stalks are often used as a side dish in Mediterranean cuisine.

The tops of blooming fennel are used in home canning. They help to improve the aroma of pickles used for pickling tomatoes, cucumbers, zucchini, eggplants, squash and other vegetables.

Green fennel seeds are added to fish dishes such as canned herring, Italian-style pork, sausages and sometimes veal. They are used to soak dried figs, to bake bread and biscuits. Use ground fennel seeds to sprinkle on meat to be skewered.

Raw chopped fennel can be mixed with citrus fruits for a light, healthy salad. Fennel with apples and nuts is also good. Fried fennel can be used as a vegetable additive to various recipes for pizza, meatball soup, and baked fish. Fennel is stewed in olive oil, slightly salted, for 15-20 minutes at a temperature of 200 C.

In various forms, fennel is used in the preparation of sweet dishes and desserts.

Fennel and Indian food

Separately, it is worth talking about the use of fennel in Indian cuisine. It is often used for pickling vegetables, added to dishes made from lamb. Fennel seeds are fried in a pan without adding oil before use. This heat treatment makes the spice sweeter and more aromatic.

Toasted fennel is great for breath freshening, so it is chewed after every meal. Fennel not only helps to eliminate bad breath, it also has a positive effect on the digestive process. This herb is an essential ingredient in the famous punch foron spice blend.

Fennel in the food industry

In European countries, this spice is used in the industrial canning of fish, in the manufacture of sausages.

The fruits and roots of the plant have long been used in baking bakery and some confectionery products. Ground fennel seeds are used as raw materials for vegetable oil, which is used in the confectionery industry.

Fennel powder is added to various drinks, teas, syrups to improve their aroma. In addition, it is used to flavor alcohol.

Vegetable Fennel Soup

To prepare the dish you will need:

• fennel (petiolate) - 1-2 pcs.
• celery (root) - 100g
• leeks - 100g
• carrots - 100g
• potatoes - 300g
• vegetable oil - 50ml
• salt to taste

Preparation:

Cut the well-washed leeks into small cubes, and the separated and washed fennel stalks into large pieces.

Turn the washed and peeled carrots and celery into long thin sticks. Saute all vegetables in vegetable oil for about 3 minutes.

Cut the washed and peeled potatoes into long cubes, cover with boiling water and cook first for 5 minutes, and then, after adding the sautéed vegetables, for another 3 minutes. Salt.

Soup served with sour cream or fresh cream. If desired, you can add freshly squeezed carrot juice and pounded nut kernels to it.

Pizza with fennel, thyme and pickled olives

A very simple recipe for pizza from ready-made dough, which must first be defrosted.

To prepare the dish you will need:

• pizza base (ready-made dough)
• black olives marinated in oil and herbs - 50g
• olive oil - 2-3 tablespoons
• fennel - 1 pc.
• crumbled goat cheese without crust - 100g
• sea ​​salt - 1 tsp
• thyme (leaves) - 2-3 pcs.

Preparation:

Pickle the olives in a jar with chopped Provencal herbs and olive oil.

Preheat the oven to 220 C. Grease the pizza base with olive oil.

Heat a frying pan with olive oil, add fennel and fry for 4-5 minutes until golden brown. Then remove the fennel from the pan and place over the pizza, along with the olives and goat cheese.

Sprinkle everything on top with another spoonful of olive oil, sprinkle with salt and thyme and cook for 10-15 minutes with thin or 15-20 minutes with thick dough.