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