I popped over to Cooking without Limits to check out some of her recipes and found this informational post about fennel. Anyone from nursing moms to foodies may be interested in the health benefits that can be obtained.
Fennel bulb is something you like or you don’t. There is no middle way.
Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. Most often associated with Italian cooking, be sure to add this to your selection of fresh vegetables from the autumn through early spring when it is readily available and at its best.
Fennel is a perennial, pleasant-smelling herb with yellow flowers. It is native to the Mediterranean, but is now found throughout the world. Dried fennel seeds are often used in cooking as an anise-flavored spice. But don’t confuse fennel with anise; though they look and taste similar, they are not the same. Fennel’s dried ripe seeds and oil are used to make medicine.
When eaten raw, the texture is crisp and the flavor is quite assertive and anisseedy. Cooked, it’s softer and more mellow.
If possible, go for the…
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