fennel

Fennel is more than a flavorful alternative to celery, it has been used for medicinal purposes such as nervous conditions, poor eyesight, bronchial problems and as a digestive aid. It is low in calories, but high in Vitamin A and minerals such as calcium, potassium and iron. Like its Italian cousins, fennel is available at Market from midsummer to early fall. You can store fennel in a plastic bag in the refrigerator for up to two weeks. Fennel can be steamed, sauteed, baked, or eaten raw, and you can eat the bulbs and use the feather-like leaves as a seasoning. Some people even eat fennel after a meal as a bresh freshener. Fennel is native to southern Europe and the Mediterranean region and is presently cultivated as an annual or biennial plant in southern and eastern Europe, India, Argentina, China, and Pakistan. See also Spice and flavoring. China is the leading producer of fennel.