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Fennel

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fennel fennel

45.00 HRK
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Fennel (Foeniculum vulgare) is a plant species in the genus Foeniculum. It is a hardy, perennial herb, with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. It is a highly aromatic and flavorful herb with culinary and medicinal uses and, one of the primary ingredients of absinthe. Fennel is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems. The leaves grow up to 40 cm long, the flowers are yellow, produced in terminal compound umbels 5–15 cm wide, the fruit is a dry seed from 4–10 mm long.

Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavoured leaves and fruits. Its aniseed flavour comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong. The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavoured and similar in shape to those of dill. The bulb is a crisp vegetable that can be saulted, stewed, braised, grilled, or eaten raw. They are used for garnishes and to add flavor to salads. They are also added to sauces and served with pudding. The leaves used in soups and fish sauce and sometimes eaten raw as salad. Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. Fennel is also used as a flavouring in some natural toothpastes. The seeds are used in cookery and sweet desserts.

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100 seeds
Read 7229 times Last modified on Thursday, 29 November 2018 06:15
45.00 HRK
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