Fennel

Fennel belongs to the Umbelliferae family, such as coriander and cumin and is native to the Mediterranean area. Its most used parts are the leaves of the basal stem, fleshy and full of water, which are improperly called "bulbs" and are eaten as a vegetable. It contain proteins, carbohydrates, vitamins, minerals, calcium and potassium. Its essential oil is rich in anethole, fencone, pinene, camphene, anisic acid and other compounds. It has digestive, antispasmodic and antiseptic properties. It is used in food industry for the production of various liqueurs and spirits, in confectionery and sugar confectionery. They are suitable for dishes based on meat (duck, lamb, pork), fish stew, bread and buns. Its fruits, called seeds, are widely used as a spice in many recipies. Fennel and fennel seed, whole or ground, origin Egypt/India is also available.