Fennel Seeds in Cooking and Health

Fennel Seeds

The sway of the feathery plumage of the delicate fennel leaves is a familiar sight in many a roadside in the United States, where it has naturalized - and in fact considered to be a weed. This plant originally hails from the Mediterranean region. Every part of this versatile plant, from the roots upwards, can be put to some good use; the bulb can consumed as salad or vegetable, its leaves as a seasoning herb, and its seeds ground into a spice.

Fennel History

It has a sweet and aromatic taste, similar to anise and licorice. Fennel was well-known and revered among the ancient Greeks and Romans. They enjoyed chewing on its sweet stalks, appreciated its medicinal qualities and even decked their heroes with it. In the Middle Age, it was used in amulets to protect from witchcraft. The Puritans dubbed the fennel seed as their "meeting seed" and chewed it during their long church services. Fennel is now grown in India, China, Egypt, Turkey, Australia and the United States.

Fennel and Cooking

Fennel nicely complements almost any kind of fish preparation. Dry stalks of fennel placed under fish or shrimp being grilled or barbecued gives them a wonderful flavor. Fennel features in several Italian recipes such as tomato sauces and sausages. It is a key ingredient in several spice and herb blends such as Indian curry powders, Chinese Five Spices and the French Herbes de Province. The seeds give a distinctive flavor to baked goodies like bread, cakes and cookies. In some countries, fennel seeds are served with sugar as an after-meal mouth freshener.

Health Benefits of Fennel

Fennel's medicinal properties were discovered long before its use as a herb. The Roman naturalist Pliny extolled its virtues as an eye-strengthener. A few sprigs of fennel can be added to tea as a remedy for indigestion. It is also known that funnel can boost the production of milk in a nursing mother. Fennel is also a good source of Vitamin C. Also, the substance that gives fennel its anise-like taste - anethole - has been scientifically proven to fight against cancer and inflammation.

References:

http://en.wikipedia.org/wiki/Fennel
http://www.culinarycafe.com/Spices_Herbs/Fennel_Seed.html
http://www.theepicentre.com/Spices/fennel.html
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=23
“The Herb Garden Cookbook: The Complete Gardening and Gourmet Guide” by Lucinda Hutson

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