Organic Fennel

“Let food be your medicine.” Hippocrates

Ten years ago, I was walking in Perth, Australia and I was fascinated by the nature there. I was absorbed in observing the trees, flowers, and shrubs, when I noticed something that I thought was dill growing wild along the road. I was happy, because I knew a few recipes with dill and I wanted to make one that night. So, I picked some, but later when I tasted it, I realized that was not dill! The flavor reminded me of licorice. It was actually Fennel, a Mediterranean herb with lots of nutritional value. The head, leaves, seeds, and oil all can be used as food, supplement, and medicine. Slicing the head of fennel and sautéing them makes a wonderful addition to your pasta. If you want to use it raw, you can add it to your salad, coleslaw, and pickle. It is a very tasty plant and the best part is that it’s a perennial here in eastern Pennsylvania (annual or biennial in more northern zones) so it comes back every year. It is very easy to grow and spreads quickly, so in home gardens it is best to plant it in a controlled space. Fennel is so vigorous that in some areas of the US, such as California, it is regarded as an invasive plant!

Fennel has lots of fiber, potassium, calcium, magnesium, and vitamin A and C. It is good for respiratory infections, digestive problems, regulating blood pressure, healthy bone, muscle and kidney. It is diuretic and might reduce weight. Also it has historically been used for lactation and menstrual pain. You just need to make sure you aren’t allergic to it. Otherwise you can enjoy using it in moderation. 🙂

“Let’s always eat and drink healthful food and beverages and do it in moderation.” Dr. Sii