Fennel

Fennel

Fennel has a very distinct licorice flavor, so it may not be everyone’s cup of tea. I happen to love it. This veggie, which originates in the Mediterranean, lends itself nicely to be eaten raw, roasted or sauteed. You can even find or make fennel tea. And all parts of the plant are edible!

Fennel has been used as a natural remedies for digestion and bloating. It’s high in vitamin C and the electrolytes, calcium, magnesium and potassium as well as vitamins and minerals copper, folate and vitamin A. Good for the bones, aids in lowering blood pressure
great for digestion.

I love fennel, apple lemon juice or in a salad. Whatโ€™s your favorite way to eat fennel?

RECIPE

INGREDIENTS

๐ŸŠ1 large bulb fennel, sliced thin, fronds removed and saved

๐ŸŠ2 small/medium navel oranges, zested and pith removed
๐ŸŠ2 cups arugula
๐ŸŠ1/2 cup pistachios
๐ŸŠ2-3 Tbsp olive oil
๐ŸŠSalt/Pepper to Taste

PROCEDURE
๐ŸŠPlace sliced fennel in a bowl, drizzle with olive oil, add salt and pepper. Stir to coat/combine
๐ŸŠAdd arugula, fennel fronds and orange zest to fennel. Stir to coat with olive oil.
๐ŸŠAdd pistachios, reserving some for topping
๐ŸŠPlate and devour

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