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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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