Fennel, or more specifically, the fennel bulb, is a vegetable I don’t often see in use here in the UK and that’s a real shame.
The fennel bulb is delicious raw, steamed, sautéed, barbequed…you name it!
At only 31kcals per 100g and rich in essential vitamins, it is a very healthy as well as delicious vegetable. Its sweet, aniseed-like taste is a delight for the palate.
I enjoy it finely sliced (ideally with a mandolin) and seasoned with a little extra virgin olive oil & salt as a refreshing and gloriously tasty side-salad, though it’s equally delicious when mixed in with a variety of leafy salads, tomatoes & cucumber for a rich mixed salad.
I love using chunks of fennel bulb with peppers (capsicum), onions, garlic, courgettes & carrots for a roasted vegetable taste explosion, or just simply placed on the BBQ in the summer, then seasoned with a drizzle of olive oil & salt.
If you haven’t tried fennel or haven’t had any recently, why not give it a go?
As an added bonus, if you are watching your blood pressure (as I am), then you’ll find that fennel is said to have diuretic properties and therefore be useful in the reduction of high blood pressure. It is also known to be a great digestive aid, particularly in the reduction of bloating (often in the form of fennel tea or, with infants suffering from colic, as an ingredient in gripe water).