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Fennel is a vegetable with white bulbs, long stalks, and dill-like leaves. Here's how to cook it and enjoy that fresh anise flavor akin to licorice.
Fennel is allelopathic to most garden plants, inhibiting growth, causing to bolt, or actually killing many plants. [87] When growing together a higher ratio of fennel to dill provides the highest profit. Dill has a stabilizing effect on the fennel seed. [86] Because it attracts syrphidae it reduces aphids through predation. [65] Flax: Linum ...
Cut off the stalks from the fennel bulbs. Remove the thin lacy fronds and chop enough of them to make 2 tbsp; set aside. Reserve a few lacy sprigs in a glass of water for the garnish. Halve the bulbs lengthwise, and with a sharp knife, cut out and discard the tough triangular cores. Then chop enough fennel to yield 2 cups/260 g.
Florence fennel is a key ingredient in some Italian salads, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto. Fennel fruits are the primary flavor component in Italian sausage. In Spain, the stems of the fennel plant are used in the preparation of pickled eggplants, berenjenas de Almagro.
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You may have seen crisp, anise-y fennel bulbs dotting the famers' market stands, nuzzling up alongside sweet delicata squash and tart apples. The three find their way into this healthy side dish ...
Eupatorium capillifolium, or dog fennel (also written "dogfennel"), is a North American perennial herbaceous plant in the family Asteraceae, native to the eastern and south-central United States. [3] It is generally between 50 cm and 2 meters tall with several stems that fork from a substantial base. [ 4 ]
Ferula communis, the giant fennel, [2] is a species of flowering plant in the carrot family Apiaceae. It is related to the common fennel (Foeniculum vulgare), which belongs to the same family. Ferula communis is a tall herbaceous perennial plant. It is found in Mediterranean and East African woodlands and shrublands.