Fennel -The leaves and its characteristics
Introduction
Fennel is from the Middle East, and particularly from Syria. It is found today in Europe and along the edge of the Mediterranean. It is a perennial plant, that is to say that it lives several years and therefore survives in winter.
Product sheet - Organic fennel
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Form |
Bulk dried organic leaf |
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Plant |
Vulgar fennel - Foeniculum vulgare. |
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Uses |
Infusion, decoction, powder, dye, syrup, in juice, wine, pasta, rice, woks, tagine, vegetables. |
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Origin |
France - 100% organic plant. |
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Infusion preparation method |
INfuse 2-4g of dried and roughly crushed seeds in 300 ml of boiling water for 7-8 minutes. Drink 2 to 3 cups per day of this herbal tea. |
Description of the plant
The root, of elongated shape, gives birth to a robust striated upper and rowing rod. The leaves are alternate, very elongated, divided into thin strips. Flowers appear from July to October. These flowers are yellow, small, united in umbels. It is easily encountered on vacant lots, roadside, cliffs, rocks or close to the sea.
The benefits
Fennel fruits and roots are used for their diuretic and carminative properties. The root is deemed to be a diuretic, the seeds for stimulating the digestive system, helping for constipation and dissipating flatulence. To protect yourself from ticks during walks, put fresh fennel leaves in the shoes.
Consumption of dried fennel leaves
- Infusion
- Make a shudder with water.
- Pour the equivalent of 2C. teaspoon of dried plant by cup of hot water.
- Leave to infuse 7-8 minutes.
- Filter and drink 2 to 3 cups per day.
- In the kitchen
The foliage, the stems and the seed are used as flavoring, especially for fish. In Limousin, branches of fennel were traditionally slipped into the pot with chestnuts. We can imagine original recipes like a fennel rabbit.
