The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. Tender young leaves are used for garnishes, as a salad, to add flavor to salads, to flavor sauces to be served with puddings, and also in soups and fish sauce. Both the inflated leaf bases and the tender young shoots can be eaten like celery. Fennel leaves are used in some parts of India as leafy green vegetables either by themselves or mixed with other vegetables, cooked to be served and consumed as part of a meal. In Syria and Lebanon, the young leaves are used to make a special kind of egg omelette (along with onions and flour) called Ijjeh. Fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto. Shelf life: 8 days if kept at max. 6 °C.
Description
The white, of anise tasting parts of the fennel bulb taste lovely when eaten raw. Cut in slices and sprinkle with lemon, salt and olive oil. Use in salads, soups and sauces. Hygienically grown in Hydroponic culture. Residue Free.
Nutritional Values
A 100-gram reference amount of fennel fruits provides 1,440 kilo joules (345 kilo calories) of food energy, and is a rich source (20% or more of the Daily Value, DV) of protein, dietary fiber, B vitamins and several dietary minerals, especially calcium, iron, magnesium and manganese, all of which exceed 100% DV. Fennel fruits are 52% carbohydrates (including 40% dietary fiber), 15% fat, 16% protein and 9% water.
Ingredients
- Fennel
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