Fennel

Fennel is a vegetable that is valuable to our health. It is low in calories are high in minerals, vitamin C, potassium, magnesium and iron. It possess numerous fibers which facilitate the functionality of the intestine and fennel’s digestive properties are useful for mothers who are breastfeeding.

The seeds are suitable for tea to reduce swelling of the belly. The cultivation as a vegetable began around five hundred before that people ate only what grew in the wild. Italy is a major producer of the vegetable and it seems that we are the nation that consumes it the most. Fennel should be sown in late summer when there is rich but light soil. For this reason it is well suited to coastal areas. The best fennel comes from the south of Italy.

We must remember that fennel divides itself into male and female (see photo). The males are large and round and excellent eaten raw in salads and the females are smaller and elongated suitable for cooking.

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