FENNEL TIME

 I have to admit I became a bit lazy lately when it comes to writing posts, but today I  decided to get of my lazy ass and do something about it. Therefore today I’m presenting you the story about fennel, and how it should become a must have spice in case it already isn’t.
Fennel is a strong, resistant wild plant or cultivated biannual plant originally from the south of Europe. It has a thickened underground part (something like onion). The stem is round, blue-green color with a branched top that contains a lot of little leaves. Every fruit has around 100 seeds that are rich in essential oil. Seeds are little, aromatic, flat and oval while the fruit  is long, ribbed, slightly flattened with a strong smell and sweet, anise like taste.
FRESH FENNEL AND DRIED STEM
FENNEL SEEDS
 Fennel’s spice characteristics are diverse. The root is used for soups and vegetable foundation, while the leaves are used for dishes that include smoked fish, shellfish, soups, salads, mild cheese, tomato dishes, cucumbers and beetroot. Seeds are used for making bread, salty cakes and greasy food. In Macedonia and Greece they make schnapps out of fennel (mastika), while we put it inn travarica (bitters). It’s an important part of absinthe.
 ABSINTHE
 Fennel is a highly bioactive plant. It enables digestion of heavy meals, prevents flatulence, spasms and intestinal gases. The root of fennel is one of four salutary roots that cleanse the blood (along with parsley, selenium and asparagus). It is very effective when it comes to indigestion. The folk medicine uses it for: excessively heavy periods, milk lactation, irritability, appeasement. It has a favorable effect on the brain and memory.
Tests confirmed that fennel isn’t hramful, that it reduces blood pressure and contains phytoestrogens. But because it contains atenol (white crystal substance that smells like licorice), fennel’s essential oil could be toxic if used in great quantities. Therefore pregnant women should not use any kind of preparation that contains that essential oil.
If you have bad indigestion you should try drinking fennel tea. In 2 dcl of  boiling hot water add one tea spoon of fennel seeds and leave it rest for 10 minutes. Drink that tea three times a day, after every meal.
Also, to everyone with indigestion I recommend fennel paste. It’s a herbal mixture with honey and it reduces stomach problems, flatulence, indigestion and spasms. It improves milk lactation and reduces menstrual problems, menopause symptoms and menstrual illness. It calms the nerves.
KOMORAČ PASTA/FENNEL PASTE
 Ingridients: honey, mulberr ymolasses, malt, fennel, black cumin, okra flower, lady’s mantle, fenugreek, verbena, dill seeds, anise, polen
And in the end a recipe by Phoenix and myself for broke students (those ones with really tight budget).
CHINESE FENNEL
Ingredients:
– a pack of noodles/or spagettis
– two carrots
– two small paprikas
– half of fennel
-half tin of peas
– half of a large onion
– two spoons of soy sauce
– half tea spoon of chilli powder
– half tea spoon of ground turmeric
– half tea spoon of curry
– salt
– two eggs
Preparation:
Slice all the veggies (except peas) on thin, small vermicelli look a like pieces. Cook the noodles according to the instructions on the package. Heat the oil in wok/pan and add the veggies. Cook them for 7-10 minutes. Then add  cooked, strained noodles and the mixture of soy sauce and spices. Cook for 2-3 more minutes and then add already fried and sliced eggs. Turn off the flame and stir well for 1-2 minutes. Serve in little bowls. Bon appetite 😀
Enjoy,
T 🙂
Follow:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.