Category: fennel

Soybean and Fennel

As promised here is our favorite fennel recipe – this soybean soup with fennel is packed full of delicious herbs.

Ingredients:
1 serving of soybeans
1 serving of fennel
Fresh herbs (parsley, chives, oregano, thyme)
Salt and pepper 

Preparation:
Soak the soybeans in water overnight. Rinse them the next day, add fresh water, and cook the soybeans according to the package instructions.
Wash and clean the fennel (if necessary remove the outer leaves), cut into small cubes, and then roast the fennel in a pan for a few minutes. Then add the fennel to the soybeans and simmer everything for another 10 minutes. Wash the herbs and then chop finely. Season soybeans with salt, pepper and the herbs and enjoy. Depending on how thin or thick your soup is you can also serve it over some rye bread!

Fennel

As we are leaving the summer months behind, delicious produce including fennel are coming into season. Originally from the Mediterranean area, where it is mainly grown as vegetable, it is now commonly found all across the US. Not only is it grown commercially but it is also found in meadows in the wild. You can recognize it by its finely feathered leaves, the typical fennel scent and bright yellow blossoms. As a healing herb, fennel has a lot to offer. The herb and seeds can have many health benefits including relieve menstrual cramps, relieve upset stomachs, aid in digestion, and boost the immune system. From a culinary point of view, opinions diverge regarding the fennel – some people love it and some do not like the taste at all! Stay tuned as tomorrow we will share one of our favorite recipes with you. Even if you normally do not like fennel, give this recipe a try because you will not be disappointed!

Infographic: LiveLoveFruit

Fabulous Fennel

Worth Knowing:

Fennel originally comes from the Mediterranean where it is mainly grown as a vegetable, but has also become native to many of our local gardens. If you are walking through a natural meadow you might also find wild fennel. It can be recognized by its finely feathered leaves, its distinct anise like, and dainty yellow flowers. In folk medicine, fennel is described as a true miracle herb. Including fennel and fennel seeds in your diet are great for improving your mood, a healthy complexion, oral health and fresh breath, reducing mucus, detoxing, relieving cramps, supporting digestion and reducing an upset stomach.

Fennel – Salad

This off-white colored vegetable is a great source of healthy carbs and fiber. And did you know that fennel has twice as much vitamin C than oranges!!! The amount of carotene (the precursor to Vitamin A) is also remarkable: with only one portion of fennel, we can cover our daily requirements. Fennel also has various B vitamins as well as the minerals potassium, calcium and phosphorus plus a great iron content. The essential oils athenol and fenchone have a beneficial, calming effect on the mucous membranes of the digestive tract and the lungs.

MB 11-20 - Fenchel

This salad is a delicious source of vitamins!

Ingredients & Preparation for for four: wash, clean and cut two large fennel into strips. Arrange on plates. Peel two oranges, and arrange the orange segments on the fennel. Sprinkle with olive oil and wight balsamic vinegar to taste. Garnish with black olives and fennel greenery as desired.

Fennel – Soy Bean – Soup

So what do you think about fennel? We just love it! It tastes so good in this soybean soup.

MB 11-04 - fennel in pan

Ingredients:
1 serving of soybeans (and soy sprouts)
1 handful of savory
1 serving of fennel
Spices: 1 tsp. of chopped lovage, fresh parsley, wild chive, salt & pepper

Preparation: soak soybeans overnight in water. Rinse, place in a large saucepan and add fresh water. Add savory to the water and cook the soybeans until soft (see package instructions).
Wash and clean the fennel, if necessary remove the outer leaves, cut into small cubes.  Add to the soybeans and simmer for another 10 minutes or until soft.
Wash lovage, parsley and chives, spin dry and chop finely. Season the soybeans with salt, pepper and your chopped herbs.

Enjoy!

Vegetable Skewers with Crunchy Seeds

Delicious skewers: cauliflower-onion-fennel skewer with crunchy seeds

MB 10-01

Ingredients:
2/3 serving pumpkin seeds
1/3 serving sunflower seeds
1 portion of vegetables (we used cauliflower, onion and fennel)
Spices: salt, pepper and paprika

Preparation:
Clean the vegetables, peel, dice roughly and blanch in hot water. Season with salt, pepper and paprika.
Heat a pan without fat and sauté the vegetable cubes. Remove from the heat and carefully pierce onto wooden skewer, alternating with cauliflower, onion and fennel cubes. Keep the skewers warm.
Toast the pumpkin and sunflower seeds in a pan without oil. Place the vegetable skewers in the toasted seeds and careful coat all the vegetables. Enjoy!

The Gender of Fennel

Visiting my mom I went to the farmer’s market for her to buy some fresh produce, including Fennel, which she likes to eat raw. On my way out she calls after me and says: “Watch out and get a female fennel!” – – –fennel-1614693_1920 (Pixaby by Peter-facebook)

After a long thinking pause … “Say whaaat???”. Needless to say: “Mama knows best!”

Back on my LapTop I researched the topic and found a really interesting article by Marissa from Sicily, Italy.
Find the article about male and female fennel on her blog All Things Sicilian
[ Picture by Peter-facebook on Pixaby ].

Having said that – and the discussion is still out if it is the female or the male fennel that tastes better – look for the round fennel, with thicker stalks. That fennel has less “threads” (filaments) and is overall more tasteful and delicious. Marissa also implies, that at the end of the season you rather find the flatter fennel.