Fennel

Fennel, also known as "common fennel" or "sweet dill", is a perennial herb belonging to the Apiaceae family. It is distinguished by its long stems, feathery green leaves, swollen white bulb and small seeds with a fragrant aroma and characteristic flavor reminiscent of anise. Fennel is widely used in many cuisines around the world, especially in Mediterranean and Indian cuisine, and almost all parts of the plant are used in cooking, including the bulb, leaves and seeds. Fennel contains essential oils rich in anethole, which give it its characteristic aroma and flavor. It also contains other compounds such as flavonoids and coumarins, which have antioxidant and anti-inflammatory properties.

Uses:

• Kitchen:

• The bulb is used in salads, soups and stews, and can be roasted or grilled.

• Fresh leaves are used in salads, soups, sauces, fish and meat.

• The seeds are used as a spice in many dishes, especially in bread, cheese and sausages.

• The seeds are also used in making some types of desserts and drinks.

• Traditional medicine:

• Helps improve digestion and relieve bloating and gas.

• Used to calm the nerves and relieve stress and anxiety.

• Helps treat coughs and colds.

• Supposed to improve lactation in nursing mothers.

• Applied topically to relieve eye inflammation and redness