Courtesy www.organicfood.com.au

What is it?
Fennel is a roundish, bulbous vegetable, with a mild licorice smell and taste. Their large swollen base consists of several overlapping broad stems, forming a white to very pale green-white, firm, crisp bulb. When they are cut you can see the layers of their overlapping stems.  They are a member of the parsley family.  You can eat both their bulbous base and their green feathery leaves (fronds).  Their bulb has a slightly sweet, anise flavour but their leaves have a much stronger taste.  Fennel is most often associated with Italian cooking.

Where does it come from?
It is generally considered indigenous to the shores of the Mediterranean.  The history of fennel proves somewhat interesting…the Romans believed that snakes sucked their juice in order to improve their eye sight;  the Greeks believed fennel were a slimming aid and gave them the name marathon meaning to ‘grow thin’; and during the Middle Ages the seeds of fennel were chewed in church because it was thought they would prevent tummy rumbles from hunger pangs during long services.

Is it good for me?
Apart from being a rich source of phytonutrients, the fennel bulb is an excellent source of vitamin C. Vitamin C is the body’s primary water-soluble antioxidant, fighting off free radicals that can cause damage to the cells of the body.  As well as being a great antioxidant, vitamin C supports the immune system and supports collagen production.  Fennel is also a good source of folate and potassium both which play a role in the functioning of a healthy cardiovascular system.
calcium.