Helps keep the hunger away (Fennel)

Member Name: enlightened_one

Product:	Fennel
Date:	23/02/07 (281 review reads)
Rating:

Advantages: Fantastic with fish and meat

Disadvantages: Has a few side effects if not careful

This review is about the herb Fennel, a very useful herb not only in the kitchen but also for medicinal purposes. Ill keep on doing the herb as it seems a lot of people are printing them out and saving them for future reference. I am just glad to help and I also enjoy knowing people like reading my reviews.

Fennel - Foeniculum vulgare

***The Plant***

The herb Fennel is also known as Sweet fennel, large fennel and wild fennel. It grows well in Europe where the weather is warm and is also found in western USA. The ancient Greeks thought very highly of fennel and were used as a slimming aid and to treat other illnesses.

The Romans where thought to have spread the herb whilst on there travels across Europe, they used the fennel leafs and the roots in salads, and used the seeds in baking bread. The Anglo-Saxon used it on fasting days because it stills pangs of hunger, whilst in the Middle Ages fennel was used in stews and also to mask not very fresh food.

Fennel is thought to aid better eyesight and to help from poisoning from snake bites, and is some cases it is used near dog kennels as fleas are not to keen on the herb. It is also a good for companion planting as it attracts hoverflies which will help keep the whitefly at bay.

Fennel was an important component in wreath's which where made and hung above the door on Midsummer Day to keep the witches quiet.

(See Pictures)

***Species***

Fennel - hardy perennial that can grow 4-7 ft in height, and will spread about 2 ft. Lots of yellow flowers in the summer, and soft green feather like foliage.

Florence Fennel - A annual which grows 3 ft in height, and grows yellow flowers in the summer with soft green feather like foliage. The base of the Florence fennel develops to form a white bulb vegetable, which is crisp and has an aniseed flavour, and is the one we see in the supermarket.

***Cultivation***

Sow all fennels early in the spring in seed trays or pots and cover with a thin layer of perlite, once the frost has passed and the fennel is large enough to handle plant out direct.

Fennel like a sunny position in good well drained soil, before planting put a handful of sharp sand in the bottom to aid drainage, you can use broken egg shells as they also help with the drainage.

Don't grow near Dill or Coriander as it will cross pollinate and reduce the fennel's seed production. Fennel even though it is known as a perennial it should be replaced every few years. The Florence Fennel can only be grown from seed and can be sown outside in shallow trenches in the early summer to produce the wonderful fennel bulb in the autumn.

A good tip - when the bulb is the size of a golf ball, blanch it by drawing some soil around it. In about 3 weeks it will have grown to a tennis ball size this is when it is ready to harvest.

Harvest the seeds, leaves and stems when required, the leaves can be frozen for later use. Collect the ripe seeds for sowing or leave them to dry to use in the kitchen.

Fennel is happy to grow in containers and it will need to be staked to stop the stems from bending over and snapping.

***Medicinal***

The seeds have the best medicinal value; made up into a tea it eases flatulence and heartburn. A teaspoon of the cooled tea is good for babies with colic (See Warning).
Make a compress and steep in the tea and place on the eyelids to ease inflammation or to help relieve watery eye.

To make a fennel tea

Place a teaspoon of the fennel seeds into a cup and pour on boiling water, and cover for 5 minutes, then strain and drink.

***Culinary***

Fennel can be used in many different types of cooking from fish to bread.

When making your own bread add a handful of the seeds whilst you are making the dough, and when you place it in the oven get ready for a fantastic smell as it is cooking.

Fennel is also very good with lamb, pork and chicken, the leaves are very nice sliced and placed in a salads or try to roasting the seeds or the bulb whist roasting the vegetables for the Sunday tea.

I saw this recipe the other day on the www and thought I will give it ago soon

Fish with fennel - Serves 2

Whole fish - trout, mackerel or even mullet about a 1LB in weight each.
1 cup of fresh sprigs of fennel
1 tablespoon of cooking oil
Brandy

Clean the fish and fill with the sprigs of fennel leaves. With a sharp knife score the fish on each side and brush with oil, season lightly with salt and pepper.

Arrange a bed of fennel sticks on the base of a greased oven proof dish, Carefully place the fish on the sticks and cook in a hot oven 230oC (gas mark 8) for 15 minutes.

To serve- Transfer the fish and the fennel stick on to a flat fire proof serving dish, warm the brandy and pour over the fish and set alight. The fennel will burn and the whole dish becomes wonderfully aromatic.

***Other uses***

Fennel seeds and the leaves can be used in facial steams and in the bath to help with deep cleansing, and also a yellow dye can be obtained from the herb.

***WARNING***

Taking in large doses, the essence can cause convulsions and disturb the nervous system. Pregnant women should avoid fennel

As with all herbal medicine do your researches before you use it

Thanks for reading my reviews, and thankyou for rating them.

Tashi Delek (May everything be well)

enlightened_one © 2007

Summary: A great herb that can be used for cokking and for medicinal purposes