Fennel Fennel

Fennel Fennel

The fennel plant (finocchio in Italian)  is a Mediterranean plant belonging to the family of Apiaceae, which was often used by osters to cheat customers (infinocchiare i clienti!): the raw fennel, altering the functionality of the taste buds, allowed the oster to serve a poor quality wine without the customers noticing it.

The fennel can be sweet or wild. It is composed of water (about 90%), protein (1.3%), fibers (3%), ashes (1%), fat (0.2%), food fiber (11%).
The minerals present are: potassium (favors the supply of brain oxygen), calcium, phosphorus, sodium, magnesium, iron (useful in case of anemia), zinc, manganese, molybdenum and selenium. The Vitamins are: Vitamin A, Vitamins B1, B2, B3, B5, B6 and Vitamin C.

What is more, fennel contains essential oil containing active ingredients with the most relevant properties. Noteworthy is the presence of flavonoids such as isoquercitrine, quercetin and routine that confer antioxidant properties on the body and defend the immune system.

Finally fennel has digestive, anti-inflammatory and purifying blood and liver properties. It is indicated for abdominal swelling, flatulence, meteorism, aphorephage and abdominal contractions due to the presence of an aromatic substance called anethole. To stimulate digestion, fennel is often taken in herbal teas or seeds.

Some of the varieties cultivated in Italy are the Giant of Naples, the Big of Sicily, the White of Florence, the fennel of Parma……In Mediterranean cuisine, all parts of the fennel are consumed except for roots. The leaves are used in salads or cooked. The seeds are used to flavor food, in herbal teas, in the preparation of cold meats (wild fennel seeds) or in the preparation of distillates.

With fennel flowers it is delicious to perfume meat and fish dishes.

 

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