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BABY FENNEL

€8.58
VAT included

Baby Fennel: Culinary Elegance

Baby fennel is immature fennel, harvested before the bulb rounds and swells. Both the bulb and the leaves are edible and have a sweet, anise-like flavor. Baby fennel can be used in cooking in many ways, such as in salads, soups, stews, quiches, or roasted. It's a healthy vegetable that provides fiber, vitamins, minerals, and antioxidants. Additionally, it has digestive, diuretic, and detoxifying properties. Baby fennel is an exclusive and delicate product cultivated in Spain.

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Baby Fennel: A Versatile Delight

Agriculture and Botany

Baby fennel is a variety of fennel that is cultivated worldwide, although its origin lies in the Mediterranean basin. It is a perennial herbaceous plant that can reach up to 1 meter in height. It has green, feathery leaves, and a bulbous, white bulb that is the edible part of the plant. Baby fennel is characterized by its small size, making it ideal for use in more delicate dishes.

History

Fennel has been used in both cuisine and medicine since ancient times. The Greeks and Romans used fennel to flavor their meals and enhanced it as a medicinal plant to treat digestive ailments. It was also used as an ingredient in alcoholic beverages, such as absinthe and ouzo.

Health

Fennel is a plant with numerous health benefits. It contains a large amount of antioxidants and anti-inflammatory compounds, which help prevent chronic diseases. It is also rich in fiber, making it beneficial for digestive health. Additionally, fennel is believed to have anticancer properties and improve brain function.

Cooking and Gastronomy

Baby fennel is a variety of fennel used in cooking to add a delicate and sweet flavor to dishes. It is ideal for use in salads, soups, stews, and fish dishes. It can also be used to flavor oils and vinegars. Baby fennel can be cooked in many ways, such as roasting, boiling, or grilling.

Step-by-Step Recipe

Baby Fennel and Orange Salad

Ingredients:

  • 2 baby fennel bulbs
  • 2 oranges
  • 1/4 cup of olive oil
  • 2 tablespoons of lemon juice
  • Salt and freshly ground black pepper

Instructions:

  1. Preheat the oven to 200°C (400°F).
  2. Slice the baby fennel bulbs thinly.
  3. Place the fennel slices on a baking tray and drizzle with a little olive oil.
  4. Roast the fennel in the oven for 15 minutes, or until golden and crispy.
  5. Meanwhile, peel the oranges and slice the segments into rounds.
  6. In a small bowl, mix the olive oil, lemon juice, salt, and black pepper to make the dressing.
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