Fennel is a member of the parsley family, and a plant that is related to anise, caraway, and dill. It is an ancient herb that is native to the Mediterranean area. Considered to be an excellent way to reduce the appetite, this plant was eaten (secretly, of course) on religious Fast Days to stave off hunger pangs.
Valued for both its medicinal and culinary properties, fennel was planted by the Roman colonists in the places where they settled, and it now grows wild in most areas of temperate Europe. Fennel's name is from the Latin foenum, meaning "hay."
Although fennel is a perennial, it is often grown as an annual in the herb garden. It has a main taproot that is white and fleshy, with smaller horizontal roots attached. It also has soft, feathery foliage and bright green stalks that can grow from 3 to 5 feet high. These stalks are topped by broad, umbrella-like clusters of tiny yellow flowers that bloom from midsummer to early fall. The seeds become aromatic and turn brown as they ripen. Both the seeds and the leaves have a strong licorice flavor and fragrance.
Pliny (the infamous Greek historian) thought that the herb could cure twenty-two different medical problems, and fennel was often described in old Anglo-Saxon records as an excellent diet herb. Culpeper, the famous herbalist, said that parts of the plant, "are much used in drink or broth to make people lean that are too fat." An ancient Greek name for the herb was "marathon," from maraino, meaning to grow thin.
Fennel is now mostly known as an herb that aids digestion. Many people chew on the seeds or make a tea of them for indigestion. Most parts of the plant are considered edible, and it is thought to be generally safe to use. If you have any allergies or dietary restrictions, however, you should consult with your doctor before using this plant. Here is a recipe for the herb tea.
Fennel, Caraway,
and Anise Tea
1 t. fennel seeds
1 t. caraway seeds
1 t. anise seeds
Mix the seeds together and mash them with the back of a spoon to better release the flavors. Put the seeds in a cup and pour boiling water over them. Let them steep for at least ten minutes. You might want to pour the mixture through a tea strainer to remove the hulls. Flavor the tea with honey and enjoy.
No comments:
Post a Comment