Thanks to its delicate feathery foliagefennel, or fennel(Foeniculum vulgare) in the vegetable garden is an interesting sight. The anise-flavored fennel flavor is rare among vegetables, and the nutritionalproperties of fennelare highly appreciated. For this reason,growing fennel in the gardenis an interesting alternative to the more common vegetables. Learn about the properties of fennel, the principles of its cultivation and easy to preparefennel recipesfor delicious dishes!
Fennel, fennel
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Fennel, fennel - properties
The he alth benefits of fennelhave been known for millennia. The large amounts of volatile oil in fennel with a characteristic anise scent have a beneficial effect on the nervous system.Fennel seeds regulate digestionshowing healing properties.Fennel teasare often given to infants for constipation, colic and appetite stimulation. A decoction of fennel seeds stimulates lactation. It is recommended for nursing mothers.Fennel is easily digestible , low in calories and, above all, tasty! Therefore, it is worth using this vegetable in your kitchen and cultivating it in your garden.
Fennel, fennel - cultivation
Fennel forms a compact thickeningformed from the fleshy base of the petioles, about 10 cm in diameter, with an anise smell and taste.
For fennel cultivation, choose a sunny positionand sheltered from the wind.Fennel tolerates periodic water shortages well. However, in moist soil, it forms better-quality beads.The soil for fennel cultivationshould be fertile and permeable, neutral to slightly alkaline.
Fennel is grownin the second year after manure. It should not be grown in the field where plants from the celery family used to grow.
When growing fennelit is worth thinking about the cultivation of coordinates with other vegetables, sowing them in inter-rows or in the vicinity of fennel. Good neighbors for fennel are: lamb's lettuce, lettuce chicory and endive. Also, the presence of spice plants, such as sage, basil or marjoramhas a positive effect on the development of fennelYou should also not forget about marigold, nasturtium or marigold, whichdeter some pests fenneland beautifully decorate our vegetable beds.
Fennel can be grown from seedlingsor by sowing directly into the ground.We prepare the seedlings in April and plant them permanently at the beginning of June. Directly into the groundfennel seeds are sownfrom June to July in a 20x30 cm spacing. The harvest (depending on the method of cultivation) is carried out from July to September.
Pothe highest quality fennel seedsvisit our guide. We have found for our readers the best varieties for amateur garden and allotment cultivation.
Fennel, fennel - recipes
Fennel leaves are used to seasonfish and fatty meat dishes and salads, and fruit with a strong anise scent is added to soups, bread and cookies. Here are the most popular and very easy to prepare3 fennel recipes !
Fenkuł is a great ingredient in many dishes
Fig. pixabay.com
1. Fennel Salad
Ingredients:fennel, 2 oranges, lamb's lettuce, walnuts, 1 tbsp honey, 2 tbsp balsamic vinegar, 2 tbsp linseed oil, s alt, pepper
Preparation:Wash the fennel, cut into the depth, cut the leaves and cut into thin slices. Add the lamb's lettuce and orange slices to the chopped fennel. Roast the walnuts in a pan. Combine a tablespoon of honey with 2 tablespoons of balsamic vinegar and 2 tablespoons of linseed oil, season with s alt and pepper. Pour the prepared sauce over the salad and sprinkle with the pan roasted nuts.
2. Fennel baked in cream
Ingredients:fennel, butter, breadcrumbs, cream for soups and sauces, a glass of grated cheese, s alt, pepper
Preparation:Wash the fennel, cut into the depth, cut the leaves and cut into quarters. Then put the vegetable in s alted water and cook for 5 minutes.Grease the heat-resistant mold with butter and sprinkle with breadcrumbs. Put the fennel cut into quarters in a dish and pour over the cream mixed with the cheese. Sprinkle the rest of the cheese on the top of the dish and put it in the oven preheated to 200 ° C. Bake until browning on top.
3. Fennel cream
Ingredients:3 tablespoons olive oil, 1 onion, 1 leek, 1 fennel, 1 potato, 1 apple, teaspoon dried thyme, teaspoon turmeric, 1 teaspoon fennel seeds, liter vegetable broth
Preparation:Dice the onion and fry in olive oil. Green and hard ends of the leek cut off, the rest cut lengthwise in half, rinse, chop and add to the onion. Fry the onion and leek for another 4 minutes. Wash the fennel, cut off the leaves and cut into slices. Add the chopped fennel to the onion and fry the leek for another 4 minutes. Meanwhile, add the diced potato and apple. Then add thyme, turmeric, fennel seeds, s alt and pepper, pour the broth and cook for approx.15 minutes. Mix the ready soup in a blender and season to taste. Decorate the top of the soup with chopped fennel leaves.
MSc Eng. Joanna Białowąs
