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According to Greek legend, Prometheus stole a spark from the fire on Mount Olympus and hid them in the stalk of a fennel. Prometheus, of course, was the poor fellow, by the gods for the crime of stealing fire for mankind was tied. Every day a vulture ate his liver and each evening it was again. Make it Say what you want (it is the Christian legend of the Garden of Eden on the parallel emergence of consciousness), but it is perhaps also why todayhow gauche to serve fennel with liver disease should be. But fennel with fish fabulous.

The herb Latin botanical names, Foeniculum, which means "hay" because the plant is improved as forage for goats for crop quality and fat content of milk was used to.

Fennel is a perennial in zones 5-10 and should always be planted on the north side of your garden, because they can grow four to six meters and is your shade of other plants. Do not forget to close the plant bush beans, fennel, cumin to Kohlrabi tomatoes or if they are not together. Some herbs, especially coriander preferably, also inhibit the development of fennel seeds, humus rich, well drained soil in full sun. The nature of the soil affects the color of the leaf fennel. In poor, sandy soils of the leaves is usually yellowish-green. In the rich soils a dark blue-green are not.
The most popular variety grown for the leaves, fennel (Foeniculum vulgare dulce). A variation known as> bronze fennel (Foeniculum vulgare dulce 'Rubrum') is known for its very elegant bronze-flushed, delicate leaves, but the leaves can be used in the kitchen, like that of fennel. Florence fennel, which is usually as an annual develops a bulbous root is grown. With its delicate anise flavor is baked baked as a root fresh-cut raw vegetables or in salads or with chicken or fish dishes are served.

Medical, fennel seeds and relieve stomach bloatingGas, which is why they are often served after dinner in a number of Asian restaurants. The herb is also an effective breath sweeteners after dinner. Fennel is a diuretic and herbalists recommend it for urinary problems, including cystitis and kidney stones.

Fennel is safe for children and may be through an infusion or syrup, administered in colic and teething pain in infants.

For culinary purposes, can be used all of the fennel plant, the leaves, stems, seeds and the bulb. WhenRice, sometimes served with fish, I cut a few leaves and add the rice during cooking. The root and sliced onion into slices and can rough in salads, fried or added to a stew or casserole. The distinctive flavor of anise, fennel is even more apparent when raw. Cooking on the topic.

Root Anise Fennel is sometimes called root in a supermarket. A Mediterranean shops may even refer to by its Italian name, "Finocchio".

There is nothing to cook like a solidThe slings and arrows of bad winter weather to calm. Try this with fresh homemade bread and a nice clear, dry white wine. When fresh lingcod is not available almost any fish, shellfish themselves is a reasonable alternative to make. This recipe will serve four.

Favors Fennel Fish for Four

1 Tbsp. Olive oil 1 large red onion chopped fennel 2 large onions, chopped (keep the leaves as a garnish) 1 tsp. Salt, 6 cloves garlic, crushed 1 tsp. Fennel seeds1 teaspoon ground. half a teaspoon of fresh rosemary. ½ cup dry white wine ¼ tsp. Cayenne pepper (optional) zest of 1 lemon 8 small potatoes, cut into bite-size pieces 1 can plum tomatoes, drained and chopped

2 cups clam juice £ 1 lingcod, or into bite-size pieces Salt and pepper to taste sliced replaced.

Heat in a large non-reactive pot, the oil and fry the onion until soft and fennel. The garlic, fennel and rosemary. Raise the heat to medium-high, the wine,The cayenne, lemon, potato, tomato and clam juice. Bring to a boil, cover and simmer until potatoes are soft, about 25 minutes. Add the fish to the stew and cook until soft, about five or 10 minutes. Season with salt and pepper. If the soup is too heavy in taste or consistency, add a little wine or water.
A delicious accompaniment to a roast chicken or meat can be made of the following:
Fennel Supplement

2 medium fennel roots, cut into quarters 12-15Mushrooms, cleaned and touched, but left whole 1 green pepper, cut into half inch slices 1 red bell pepper, cut into half inch slices 1 yellow bell pepper, sliced into half-inch tires surround the roast with the above vegetables for the last hour the cooking time.

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