While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”
This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.
Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.
My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…
For some reason I always feel I know exactly what fennel is, but when I actually look at it, it looks foreign.
Fennel is a Mediterranean plant with feathery leaves and little yellow flowers. (Side note: primary ingredient in absinthe.) Fennel leaves are considered an herb, the bulb can be eaten raw or cooked and fennel seeds are used as an anise flavored spice.
Fennel is very high in Vitamin C, Manganese and Potassium.
Fennel is used to treat excessive intestinal gas. There has also been potential positive treatments for glaucoma, hypertension and increasing breast milk production.
We usually have a little bit of fennel seeds in our rice cooker. I like the little nutty background taste that they provide.
How do you like your fennel?