What can be cooked from squid: quick and tasty

Fennel has a pleasant, sweet aroma and a slightly pungent taste. It is used in a variety of recipes as a vegetable and as an aromatic spice.
The history of the use of fennel goes back to the pre-Christian era and is mentioned by the ancient Greeks, who revered fennel for its medicinal properties.

Cooking fennel doesn't require any special skill.

How to choose and consume fennel

1. When choosing fennel, opt for plants with bright green stems that are firm and firm to the touch, but never sluggish or soft. If you are not going to cook fennel on the day of purchase, then know that it can be stored in the refrigerator for 3-5 days, preferably in paper bags.

2. Before cooking the fennel, the small onion should be detached - just separate the white part of the stem from the green. The stem and leaves can be saved for later use in soups and other dishes, as a side dish or seasoning, we will cook an onion with a stolon.

3. Fennel can be eaten raw or cooked. Raw it has a more pronounced mint-dill flavor, cooked fennel is softer and softer in taste. Regardless of how you cook fennel, it is cut the same way. Cut the bulb into four wedges, remove the inner core and the tough outer leaves. Each of their quarters, in turn, is finely chopped.

4. Fennel uses fennel roots, stems, leaves, fruits and even seeds.

Dishes with fennel. Fennel in the cuisine of the peoples of the world

Blanched and chilled fennel stalks are often used as a side dish in Mediterranean cuisine.

The tops of blooming fennel are used in home canning. They help to improve the aroma of marinades used for pickling tomatoes, cucumbers, zucchini, eggplants, squash and other vegetables.

Green fennel seeds are added to fish dishes such as canned herring, Italian-style pork, sausages and sometimes veal. They are used to soak dried figs, to bake bread and biscuits. Ground fennel seeds are used to sprinkle the meat to be roasted on a skewer.

Raw chopped fennel can be mixed with citrus fruits for a light, healthy salad. Fennel with apples and nuts is also good. Fried fennel can be used as a vegetable additive to various recipes for pizza, meatball soup, and baked fish. Fennel is stewed in olive oil, slightly salted, for 15-20 minutes at a temperature of 200 C.

In various forms, fennel is used in the preparation of sweet dishes and desserts.

Fennel and Indian food

Separately, it is worth talking about the use of fennel in Indian cuisine. It is often used for pickling vegetables, added to dishes made from lamb. Fennel seeds are fried in a pan without adding oil before use. This heat treatment makes the spice sweeter and more aromatic.

Toasted fennel is great for breath freshening, so it is chewed after every meal. Fennel not only helps to eliminate bad breath, it also has a positive effect on the digestive process. This herb is an essential ingredient in the famous punch foron spice blend.

Fennel in the food industry

In European countries, this spice is used in the industrial canning of fish, in the manufacture of sausages.

The fruits and roots of the plant have long been used in baking bakery and some confectionery products. Ground fennel seeds are used as raw materials for vegetable oil, which is used in the confectionery industry.

Fennel powder is added to various drinks, teas, syrups to improve their aroma. In addition, it is used to flavor alcohol.

Vegetable Fennel Soup

To prepare the dish you will need:

• fennel (petiolate) - 1-2 pcs.
• celery (root) - 100g
• leeks - 100g
• carrots - 100g
• potatoes - 300g
• vegetable oil - 50ml
• salt to taste

Preparation:

Cut the well-washed leeks into small cubes, and the separated and washed fennel stalks into large pieces.

Turn the washed and peeled carrots and celery into long thin sticks. Saute all vegetables in vegetable oil for about 3 minutes.

Cut the washed and peeled potatoes into long cubes, cover with boiling water and cook first for 5 minutes, and then, after adding the sautéed vegetables, for another 3 minutes. Salt.

Soup served with sour cream or fresh cream. If desired, you can add freshly squeezed carrot juice and pounded nut kernels to it.

Pizza with fennel, thyme and pickled olives

A very simple recipe for pizza from ready-made dough, which must first be defrosted.

To prepare a dish you will need:

• base for pizza (ready-made dough)
• black olives marinated in oil and herbs - 50g
• olive oil - 2-3 tablespoons
• fennel - 1 pc.
• crumbled goat cheese without crust - 100g
• sea ​​salt - 1 tsp
• thyme (leaves) - 2-3 pcs.

Preparation:

Pickle the olives in a jar with chopped Provencal herbs and olive oil.

Preheat the oven to 220 C. Grease the pizza base with olive oil.

Heat a skillet with olive oil, add fennel and fry for 4-5 minutes until golden brown. Then remove the fennel from the skillet and spread over the pizza, along with the olives and goat cheese.

Sprinkle everything on top with another spoonful of olive oil, sprinkle with salt and thyme and cook for 10-15 minutes with thin or 15-20 minutes with thick dough.

Umbellate, reaching 1-2 meters in height. Even in ancient Rome, it was used as a seasoning and medicine for many diseases. Fennel has a bright aroma and a pleasant sweetish taste.

In appearance, fennel, the photo of which is presented in the article, resembles dill: it has a straight stem, with a whitish bloom, feathery leaves with threadlike lobes. The flower is a complex umbrella of bright yellow color. The fruit is a sweet-tasting two-seed. The root is fleshy, spindle-shaped. Flowering begins in mid-summer and lasts until September.

The herb fennel (from cultivated species) is divided into ordinary (Voloshsky dill) and vegetable (Italian), with a more fleshy, powerful stem. Both of them are well known to Russian gardeners.

This is a medicinal plant that was used in their medicinal practices by Avicenna and Hippocrates. In modern medicine, it has also found its use. An infusion of this herb is an excellent expectorant and is used for coughs. Essential oil improves intestinal motility and activates the excretory system of the kidneys. Fennel tea is an excellent diuretic that complements medications in the treatment of urolithiasis, and also helps in breastfeeding women. The water, prepared from the seeds of the plant, is used as a treatment for flatulence in infants. The roots are used as a laxative. Broths are used in the treatment of colds. In addition, the flavonoids and vitamins contained in the plant will help to cope with the blues and ward off the danger of the onset associated with a lack of heat and sunlight.

Vegetable fennel is a herb that has been successfully used in cooking. All parts of the plant can be eaten. Its seeds and foliage are used as flavors when harvesting for the winter. They serve as an excellent decoration in salads, first and second courses, as well as in the preparation of lemonades and infusions. Baked or stewed onions are a great light side dish for meat dishes. But the most advantageous combination of the taste of fennel with fish: cod, flounder, halibut, haddock. If used with ginger when stewing, they will further emphasize the flavor of your dishes.

It should be remembered that every day the aroma of the harvested herb loses its brightness, so fennel bulbs, like its greens, should be used in the first 3-5 days after cutting. If this is not possible, the greens can be wrapped in cling film and stored in the refrigerator. When purchasing on the market, you should pay attention to the quality and freshness of the herb. Young, freshly cut bulbs are dense, light, with anise aroma.

Fennel is a true natural pantry. The plant contains such important trace elements for the human body as iron, zinc, chromium, potassium, calcium, magnesium, aluminum, copper.

Fennel - what it is, is known to many. A valuable medicinal plant that has been used in alternative medicine since ancient times. The homeland of the plant is the Mediterranean. Since ancient times, the plant has been popular in China, Egypt, India, Greece, Rome. He was credited with magical properties. Since the time of Hippocrates, fennel has been known as a choleretic, diuretic and expectorant.

Fennel was also considered a talisman. Bunches of it were hung at the front door of the house and it was believed that this is an ideal remedy for damage, the evil eye. Since ancient times, the plant has been widely used by folk healers and healers for the treatment of eye pathologies. Back in 1563, the physician of King Ferdinand I, Mattiolus published a treatise "on the power and effects of fennel", where he spoke about the miraculous effect of the plant on the body. He wrote that the seeds help to normalize the functioning of the gastrointestinal tract, improve appetite, therapy for flatulence, painful periods, and disorders of the central nervous system.

In the eighteenth century, fennel preparations were used to treat a variety of pathologies, in particular kidney stones. Today, the plant is still in demand and is used to treat many diseases.

Fennel: medicinal, aromatherapy, culinary uses

Means based on a miraculous plant treat flatulence, colitis, spasms, bronchitis. The berries of the plant are a component of herbal preparations, teas, dietary supplements. The plant is also used in traditional medicine.

The greens of the plant have a pleasant, slightly sweetish refreshing taste. It is used to make seasonings for fish soups and sauces. In Italy, fennel is pickled. The seeds of the plant are used to make bread and sausages. The sheets are used for conservation. Berries are raw materials from which vegetable oil is obtained, which is used in the preparation of confectionery and alcoholic beverages.

The plant, or rather its oils, is also appreciated in aromatherapy. Even small children can be treated with fennel preparations.

Fennel - what is it? Plant characteristic

Fennel is a herb that belongs to the Celery family and reaches a height of one and a half meters or more. Fennel is equipped with rounded, erect, thin-ribbed, strongly branched stems with a bluish bloom, alternate pinnately dissected large petiolar or sessile leaves, small yellowish, five-petal flowers collected in complex umbrellas. Fennel fruits are elongated greenish-brown glabrous grasses. Fennel begins to bloom in July, the flowering period lasts until September. Fruit ripening occurs at the beginning of the autumn period.

North Caucasus, Russia, Ukraine, Crimea, Central Asia - the habitat of the plant.

Collection and procurement

For the manufacture of medicines, the fruits of the plant are used. Since they do not ripen at the same time, it is recommended to harvest several times. First, slightly yellowed umbrellas are collected, and only then, after the fruits ripen, the rest of the plant is cut.

Such selective harvesting requires carefulness and care, but the raw materials are of a higher quality than what is obtained by mass harvesting.

After harvesting, the raw material is ripened and dried. Plants can be laid out on paper and dried in the fresh air, under a canopy, or you can use a dryer. So dry the raw material much faster. You can store the prepared raw materials for three years, in a dry place, in paper bags.

Composition and benefits

It is not for nothing that fennel is widely used and is appreciated not only by healers, but also by culinary specialists. It contains a large number of:

• essential oils:
• anethole;
• limonene;
• proteins;
• fatty oils;
• sugars;
• coumarins;
• vitamins A, B1, B2, B6, PP;
• ascorbic acid;
• micro- and macroelements: zinc, iron, phosphorus, manganese, copper, sodium, calcium;
• folic acid.

Plant preparations contribute to:

• improving the functioning of the digestive tract;
• increased secretion of the digestive glands;
• regulation of motor activity of the intestine;
• increased milk secretion in women who are lactating;
• improved appetite;
• increasing the body's defenses;
• treatment of whooping cough, asthma, migraines, colitis, flatulence, dyspepsia, impotence, neurasthenia, skin pathologies.

Folk recipes

Colds, neurasthenia, spastic colitis: the use of infusion

Brew thirty grams of dried crushed plant raw materials with boiled water - 400 milliliters. Heat the composition in a water bath for twenty minutes. Leave to brew. Take 60 ml of the filtered potion after each meal.

Dill water for babies

The remedy is recommended to treat flatulence in young children. Steam a handful of plant seeds in four hundred milliliters of boiling water. Leave the product to infuse, literally for forty minutes. After you strain the product, give your baby two tablespoons of the drug three times throughout the day.

Preparation of a remedy to improve lactation

Combine equal amounts of fennel seeds with oats, barley seeds, hops (cones), galega, dill, hay fenugreek and caraway seeds. All components must be pre-dried and crushed. Brew two tablespoons of the mixture in half a liter of boiling water. Insist the drug for two hours. Drink half a glass of the strained drink after each meal.

Dyspepsia, indigestion: healing drink therapy

Combine in equal quantities fennel seeds with peppermint, umbilical flowers, lemon balm, angelica rhizomes, wormwood. Cut the components into small pieces and brew thirty grams of the mixture in boiling water - two hundred milliliters. Let the tool stand a little. Drink 50 milliliters of the strained composition at least four times a day.

Gastroesophageal Reflux: Collection Therapy

Take 10 grams of fennel seeds with chamomile, lemon balm leaves, marjoram - the same amount. Grind the raw materials and brew with freshly boiled water - half a liter. After two hours, drain the composition and use fifty milliliters of the drug three times a day.

Cough Relief

Mix the dried fennel seeds with mallow, mullein in equal proportions. Cut the ingredients and boil in 200 ml of boiling water. Simmer the product over low heat for a quarter of an hour. Drink 70 ml of the filtered composition at least three times a day.

Eliminate unpleasant manifestations of menopause

Mix fennel with string, woodruff, motherwort, oregano, elecampane rhizomes, calendula, chamomile, flaxseed. Cut the ingredients into small pieces and brew in boiled water - half a liter. The composition should be infused for an hour. It is recommended to consume 200 ml of the filtered drink three times a day.

Fennel in the treatment of algodismenorrhea

Take fifteen grams of dry fennel fruits and combine with poplar buds, eucalyptus leaves, hoof, flaxseed, violet, motherwort, yarrow, elecampane rhizomes. Steam two tablespoons of the mixture in four hundred milliliters of freshly boiled water. Let the composition stand a little. Drink half a glass of the strained drink after each meal.

A remedy for the cure of impotence

Combine fennel fruits with rose hips, orchis tubers, yarrow, immortelle, muzzle, eleutherococcus, sage, plantain, periwinkle, cinquefoil goose, centaury, elecampane rhizomes, knotweed. Boil the mixture with boiled water - half a liter. Leave the composition to infuse. It is recommended to consume a glass of drink twice a day.

Contraindications!

It is strongly not recommended to take plant preparations for individual intolerance, pregnancy. Do not abuse the funds, exceed the indicated dosages or use the plant for medicinal purposes without first consulting your doctor.

Fennel bulb, or fennel ( Foeniculum Vulgare Miller), Is a crispy, slightly sweet product, which, when added to Mediterranean cuisine, brings its own unique refreshing note.

It is most often used in Italian recipes, especially during a period of shortage of fresh vegetables: from autumn to early spring.

Fennel is a white to pale green onion with close-set fleshy stems. These stems are covered with feathery green leaves that resemble dill greens in appearance.

Bulb, stem, leaves and seeds - all parts of the plant are edible. Fennel belongs to the umbrella family and is considered a close relative of carrots, dill and coriander.

Since ancient times, fennel has managed to acquire a rich history. The ancient Greeks knew this fennel called "marathron" (literally "marathon"). It grew on the field of a grandiose ancient battle, which was later named "Battle of the Marathon" in honor of this amazing plant. Fennel was also awarded to a runner who brought news of the Persian invasion of Sparta to the ruler. And according to Greek myths, knowledge was presented to man by the gods from Olympus in a fennel stalk filled with coal. Dill was equally respected by both the Greeks and the Romans for its medicinal and culinary benefits.

For centuries, fennel has been cultivated in Europe, especially in areas close to the Mediterranean coast, as well as in the Middle East. Today, the United States, France, India and Russia are among the leading producing countries of this healthy vegetable.

Like many of its closest edible relatives, fennel contains its own unique combination of flavonoids (rutin, quercetin), kaempferol and its various glycosides, which provide the plant with powerful antioxidant properties.

• Perhaps the most prominent phytonutrient in fennel is anethole, the primary component of essential oil. In animal studies, anethole has been shown to work best in reducing inflammation and preventing cancer. He was also able to protect the livers of experimental animals from toxic chemicals. The researchers proposed a biological mechanism to the scientific community that would explain the anti-inflammatory and anti-cancer effects of the substance in question. This mechanism, called tumor necrosis factor (TNF), shuts down the extracellular signaling system responsible for altering potentially potent genes for tumors and inflammation.
• In addition to the list of rare and therefore especially valuable phytonutrients, the fennel bulb contains a lot of vitamin C, this primary antioxidant that can neutralize free radicals in all aquatic environments of the body. A daily vitamin C supplement is especially good for those suffering from osteoarthritis or rheumatoid arthritis. Another well-known benefit of this vitamin is in supporting the immune system and its powerful antibacterial properties.
• As a very good source of dietary fiber, fennel bulb helps to lower blood cholesterol levels. And since fiber also readily flushes potentially harmful toxins out of the intestines, this vegetable may be helpful in preventing colon cancer.
• In addition to fiber, fennel is high in folate and vitamin B, which are needed to convert the dangerous homocysteine ​​molecule into other, less aggressive molecules. At high concentrations, homocysteine ​​damages blood vessel walls and can lead to heart attack.
• Healthy fennel is a good source of potassium, a blood pressure-lowering mineral. Contains manganese, molybdenum, niacin, phosphorus, calcium, magnesium and copper.

What is useful for human health

Fennel is used in the manufacture of mouth fresheners, toothpastes, antacids (acid-neutralizing agents) and in cooking.

Fennel has many medicinal properties thanks to essential oils and other biologically active substances in the composition.

1. Anemia. Iron and histidine (an amino acid found in fennel) are helpful in fighting anemia. Since iron is the main “building block” of hemoglobin, and histidine stimulates its reproduction and helps the formation of other blood elements.
2. Upset stomach. Chewing fennel seeds after every meal is a common practice, especially for residents of the Indian subcontinent. This makes food easier to digest and prevents bad breath. Some of the essential oils found in fennel are biological stimulants of digestive and gastric juices that can reduce gastrointestinal upset and facilitate nutrient absorption.
3. Bloating. Fennel may be helpful for gas and bloating. The secret lies in the carminative properties of the aspartic acid found in this plant. For appropriate medicinal purposes, fennel extract can be used by everyone from infants to the elderly.
4. Constipation. Powdered fennel seeds can be safely used as a laxative. Its stimulating effect supports the necessary peristaltic movements in the intestines, helping to fight constipation.
5. Diarrhea. Fennel is useful in treating diarrhea, especially if it is caused by microbial activity. Individual components of its essential oils, such as anethole and cineole, have disinfecting properties. Certain amino acids, such as histidine, aid in the digestion of food, thereby helping in the treatment of diarrhea caused by indigestion.
6. Renal colic. Complex polymers are useful in treating renal colic. Such polymers (phytoestrogens) have been found in anethole, the base component of fennel essential oils.
7. Breathing problems. Fennel can be of significant help in the treatment of diseases of the respiratory system, accompanied by cough, since it contains all the same cineole and anethole, which, in addition to all the advantages already listed, are an excellent and, most importantly, a natural expectorant.
8. Violation of menstruation. Fennel is also helpful in relieving menstruation and hormonal levels in women.
9. Eye diseases. Regular consumption of fennel, thanks to antioxidants (vitamin C and arginine) and stimulants (essential oils, cobalt and magnesium), protects the eyes from inflammation, age-related diseases and macular degeneration. Fennel leaf juice can be instilled into the eyes to relieve irritation and fatigue.
10. Diuretic property can rightfully be called another useful property of this plant. Eating it increases the amount and frequency of urination, promoting the elimination of toxic substances from the body, helping to relieve rheumatism, bloating and other related problems.
11. In nursing mothers fennel increases the production of breast milk.

It also strengthens hair, prevents hair loss, relaxes the nervous system, sharpens memory and has an amazing cooling effect in hot weather. To survive the heat, mix a small amount of fennel juice with water, add a little sugar and sea salt.

An impressive list of the health benefits of fennel has contributed to its growing popularity among health food aficionados.

What is the harm

But any useful product is good in moderation. The components of fennel essential oils can be dangerous in case of an overdose: they cause breathing problems, heart palpitations and a number of neurotic problems. So don't overdo it!

Fennel Is a perennial aromatic plant that belongs to the celery family. The appearance of fennel resembles dill (see photo), and its taste and aroma is more like anise. The plant is native to southern Europe and Asia Minor, it is also found in the Mediterranean. Today fennel is grown in many countries of the world, in particular, the largest importers are Italy, Japan, Argentina. In general, fennel is cultivated for its sweet, slightly tangy taste and characteristic aroma. By the way, this plant is also known as fennel. Not only the leaves of the plant are widely used in cooking, but also its other parts, for example, seeds.

Cultivated fennel is of two types:

• pharmacy fennel - gives only seeds and herbs;
• vegetable fennel - this species has a fleshy stem, or as it is also called "head of cabbage".

It is better to store the plant in the refrigerator, but not more than 5 days. Its aroma is not very persistent and disappears quickly enough, and therefore fennel should not be stocked up for future use, but it is better to buy fresh if necessary.

Growing

Knowing about the beneficial properties of the plant, many people think about how to grow fennel. Everything is very simple! Fennel is grown from seeds that are sown in spring (they begin to do this from about mid-April, you can sow until early June). In addition, you can plant previously prepared seedlings (this method is more acceptable, since when grown by seeds, a fleshy head of cabbage may not form at the base of fennel, which is due to a long daylight hours). Seedlings are planted in February-March.

When planting, the bed is first thoroughly fertilized and supplied with water, and then covered with a film to retain the necessary moisture. The distance between the plants when planting should be about 40 - 50 cm. Such a plant should also be kept between the beds. By the way, we draw your attention to the fact that fennel should be planted separately from other plants, because if there is a lack of moisture, it will take it from other crops that are in the immediate vicinity. In addition, it is believed that fennel can inhibit the growth of some plants, for example, such as, and some others.

At the end of May, the fennel must be "wrapped" in order to whiten the heads of the plant. The greenery of the plant will delight you throughout the summer, and the harvest of the tips should be harvested closer to autumn.

Beneficial features

The beneficial properties of fennel were well known to doctors in ancient Greece and Rome. At that time he was treated for cough, stomach ailments, headache. In ancient times, it was believed that the plant gives strength and endurance to the human body.

The juice of the herb helps with vision problems, it helps relieve eye fatigue and reduces irritation. Folk recipes recommend the plant for the treatment of conjunctivitis and even cataracts.

Fennel is known for its antioxidant effect on the human body, because it contains a very useful substance anethole. It prevents the development of cancer, is an effective hepatoprotector.

Vitamin C, which is found in considerable quantities in fennel, ensures the normal functioning of the immune system, helps with arthritis. In addition, Ayurveda recommends using the roots of the plant as a mild laxative and the seeds as a stimulant.

The plant is used as a remedy that improves the process of milk formation in lactating women. Fennel mimics the production of a female hormone, which tunes the endocrine system to produce estrogen.

It is also worth noting that fennel has a fairly large amount of essential oil. It is used in aromatherapy as a remedy for cellulite and obesity. To this end, it will be enough to add a few drops of essential oil to an anti-cellulite cream or a mixture designed to combat the "orange peel".

Cooking applications

In cooking, the spice plant is used in different forms: as a seasoning, additives in salads, etc. For gastronomic purposes, as a rule, dried seeds or leaves of a plant are used. Gourmets claim that the taste and aroma of fennel is best revealed with white fish. Actually, it is for this reason that fennel is used for baking fish, and besides meat, adding ginger to it.

Fennel heads are recommended to be stewed or baked, and then served with meat dishes as an unusual side dish. But you need to buy them with special vigilance, because, as we mentioned earlier, fennel tends to lose its unique aroma with time and lose the brightness of taste. So, the heads of cabbage should be dense and light green, the aroma should be fresh with hints of anise. When cooked properly, fennel tastes great.

Interestingly, in India, fennel seeds are served at the end of a meal, as a dessert and to freshen the breath after a meal. To do this, they are rolled in sugar to add a pleasant sweet taste.

The seeds of the plant can be eaten whole or ground. By the way, fennel is often used for various kinds of pickles and preservation. Its aroma combines notes of anise and garden dill, so it is best suited for pickling cucumbers and other vegetables.

Fennel contains a large amount of fatty oils that are sometimes used as a substitute for cocoa butter. In the manufacture of bakery products, the seeds can be sprinkled on sweet rolls and cookies. Fennel is found in some pudding and pie recipes.

The leaves and petioles of the plant are used in the national cuisine of China, India, as well as Romania and Hungary. Here they are used to prepare traditional vegetable soups, as well as fish dishes. In addition, a small amount of leaves are added to salads and meat dishes.

Fennel lovers brew its leaves like tea, sometimes ginger is added to this drink. A hot drink made from these two components will protect well against colds.

Fennel benefits and treatments

The benefits of fennel are due to its composition. Young children are given so-called "dill water", which is also made from fennel. This remedy is great for bloating and flatulence. It is sometimes called medicinal dill among the people, although fennel has not so many similarities with garden dill.

Fennel-based preparations are widely used as an antispasmodic and carminative. Fennel decoctions are used for bronchitis and whooping cough.

The fruits of the plant, due to their delicate aroma, awaken the appetite and improve the digestive processes. Fennel is known for its anti-fungal properties. Essential oil can be used as a room sanitation, this will significantly reduce the number of fungi in the space.

There is evidence that fennel essential oil has an aphrodisiac effect on men and women.

By the way, you can buy fennel in any supermarket or on the market, but you will find its essential oil only in a pharmacy. In addition, the plant can be purchased in the form of herbal tea.

Fennel harm and contraindications

There are no contraindications to the use of the plant as such. Of course, due to the antispasmodic effect, fennel is best avoided by pregnant women and people with epilepsy. Individual intolerance to the product should not be ruled out.