Fennel is an herb, native to southern Europe and was used by the ancient Egyptians, Greeks and Romans as a food and medicine. Emperor Charlemagne required its cultivation on all imperial farms. It has three parts, each with its own unique value: the fronds, the stalks, the bulb. The base looks a bit like celery, in that it is the base of the stalks all clumped together and is a whitish pale green.
Fennel is packed with vitamins C and B6 known for their skin-softening and anti-aging properties but also for their positive effects on preventing high blood pressure. Lastly Fennel contains dietary fibres, which limit bad cholesterol and absorb water in the digestive system.
To be roasted with spices or mixed together with tomatoes, carrots, peppers or onions.
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