Fennel, is an interesting plant food. It is an Italian tradition And can be eaten raw like a celery stick. It has a licorice flavor to it.
5 Benefits of Fennel:
1. Aids Digestion: Relieves bloating, gas, and supports smoother digestion.
2. Nutrient-Rich: High in vitamin C, fiber, potassium, and a little calcium and iron.
3. Fights Inflammation: Contains compounds that help reduce inflammation naturally.
4. Supports Hormones: Traditionally used to ease bloating and mild hormonal symptoms.
5. Freshens Breath: Chewing fennel seeds after meals naturally freshens breath.
Here are two simple, traditional ways to enjoy it:
1. Raw in Salads: Slice the bulb very thin (use a knife or mandoline), toss it with olive oil, lemon juice, salt, and pepper. It’s crisp, slightly sweet, and refreshing — pairs especially well with arugula, shaved parmesan, or even some orange slices if you want a classic Italian twist. I just it slice it up like celery to grab and eat!
2. Roasted in the Oven: Cut the fennel bulb into wedges, drizzle with olive oil, sprinkle with salt and maybe a little thyme or rosemary, and roast at 400°F for about 25–30 minutes. It caramelizes beautifully, taking on a soft, sweet, almost buttery flavor.
Old-school wisdom: When you cook fennel, it mellows out — if you love a milder flavor, roasting is the way to go. If you like a crisper, sharper taste, stick to raw.
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