Like many of
its fellow spices, fennel contains its own unique combination of
phytonutrients—including the flavonoids rutin, quercitin, and various
kaempferol glycosides—that give it strong antioxidant activity. The
most fascinating phytonutrient compound in fennel, however, may be
anethole—the primary component of its volatile oil. In animal studies,
the anethole in fennel has repeatedly been shown to reduce inflammation
and to help prevent the occurrence of cancer.
aromatic taste is unique, strikingly reminiscent of licorice and anise,
so much so that fennel is often mistakenly referred to as anise in the
marketplace. Fennel's texture is similar to that of celery, having a
crunchy and striated texture.
unique flavor makes it ideal in soups and salads and can also be
roasted. A must have ingredient particularly in French and Italian
The anise flavor can also be found in dill, parsley and coriander and the texture in celery.
Store fresh fennel in the refrigerator crisper, where it should keep fresh for about four days.
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