The plant around us. Volume 1 The plant around us. Volume I | Page 61

GASTRONOMIC USE
The bulb, foliage, and seeds of the fennel plant
are used in many of the culinary traditions of the
MEDICINAL USE
Prevents anemia
world.
Treats indigestion
The small flowers of wild fennel (known as fennel
"pollen") are the most potent form of fennel, but also
the most expensive.
Removes flatulence
Treats constipation
Dried fennel seed is an aromatic, anise-flavored
spice. It is very aromatic, with a slightly sweet, little-
bit-spicy anise flavor.
The super versatile bulb is shredded to make salads
and side dishes, braised with chicken or fish for
heartier dinners, and pureed into soups and sauces.
Put the fennel in a shallow serving dish and scatter
over the apple, spring onions and beetroots. Flake
the trout into chunky pieces and arrange on top.
Sprinkle with half the dill fronds. Finely chop the
remaining fronds and reserve.
Reduces heart diseases
Prevents cancer
Regulates bood pressure