Healthy fennel medicinal plant with great effect

Spicy fennel - medicinal plant for the kitchen
The ghosts part in fennel: some love it, others hate it. The tuber with the aniseed, slightly sweetish aroma is actually a very special treat. Those who first have to get used to the intense taste can combine fennel with other Mediterranean vegetables such as tomatoes, peppers or olives.

Its spicy freshness goes well with poultry, fish and seafood. The tubers can stew, braise and gratinate, but also taste raw in a salad with radicchio and beetroot.
Even the Romans and Greeks appreciated the healing power of the plant. The contained essential oils such as Anethole and Fenchon relieve bloating, bloating and help with constipation and feeling of fullness. Even with diseases of the bronchi and colds, a fennel tea has been proven.

That's why fennel is healthy. Image: fabiomax - fotolila

Fennel has only been used as a vegetable since the 17th century. Before the preparation, the tuber must be thoroughly washed to remove the sand between the leaves. The leaf green is cut off and is finely chopped for seasoning. Then remove the stalk and the stems and peel off the thick fibers towards the tip. The tuber is cut in half, the hard core removed and the rest cut into slices, slices or cubes - depending on the purpose and taste. The simplest way of preparation is to steam the vegetables for 10 minutes in a little salted water. Then drizzle with a little butter and done.

Fennel is very low in calories with 20 to 24 calories per 100 g, just like any other vegetable. But he can score with many positive ingredients: vitamins A, C and E, folic acid, iron, magnesium and calcium.
In summer, consumers will find domestic fennel on offer. Fresh tubers are white to light green in color and have a firm consistency. The strong leaf green has a slight smell of anise. In the vegetable compartment of the refrigerator fennel, wrapped in a damp cloth, can be stored for up to two weeks.
Heike Kreutz, aid