Posted from: http://youtu.be/OwdsgcqNH4k
Want to add a Mediterranean twist to your summer vegetables? Try fennel! This aromatic herb is part of the Umbellifereae family and native to areas surrounding the Mediterranean Sea and the Near East. Fennel (Foeniculum vulgare) is related to parsley, carrots and dill, with a taste similar to that of anise or licorice. The bulb, stalks and green leaves are all edible, as are fennel seeds that come from the yellow flowers it produces.
Fennel offers a variety of nutrients – it:
- Has a unique combination of phytonutrients including the flavonoidsquercetin and rutin
- Is an excellent source of vitamin C, making it a good way to support a healthy immune system
- Is a good source of fiber, folate and potassium.
Fennel has also been used to address backache, low libido, loss of appetite, and as a natural way to treat infantile colic. It is a well-known remedy for flatulence and other gastrointestinal issues as well. Topically, fennel has also been used to treat snakebites.
Since fennel can quickly lose flavor, it is best to eat it right after purchase. However, refrigeration in the vegetable crisper can preserve its taste for up to four days. You can extend the freshness of dried fennel seeds by storing them in an airtight container away from light and moisture for up to six months.
Try this light and delicious fennel recipe:
Strawberry, Fennel, And Arugula Salad
The UN has finally acknowledged it played a role in an outbreak of cholera in Haiti in 2010 that has since killed about 10,000 people in the country.
These three underappreciated plants deserve their time in the sun, so to speak! Let’s dive into Local First Aid, learning about the edible and medicinal uses of these common wild plants: violets, plantain, and yellow dock.