Fennel looks like a mixture between celery and dill, the thick layers of the stem end in thin dill-like leaves, but it taste like neither, more often referred to as “sweet-anise” in flavor. Often used in mediterranean cooking, the base and stems can also be eaten raw.
Matches well with: sausages, cabbage, garlic, figs, potatoes and seafood
Healing properties: a mild appetite suppressant, it is also used to treat asthma, heartburn and high blood pressure. Often included in cough remedies for its ability to aid with respiratory congestion.
Magical properties: often hung at windows and doors to ward off evil. Used in spells for protection and healing.
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I often use fennel with cabbage, and many Russian recipes wouldn’t be the same without it.
Wow! I never knew there were so many uses for fennel.
My wife has been trying many new recipes of late so will see if she can include fennel somewhere.
Good luck with the rest of the challenge 🙂