Fennel is one of the most appreciated and versatile vegetables of the winter, also loved by those who on diets for its purifying virtues, preferred by those who have digestive difficulties (especially when cooked) for how easy it is to digest. The properties of fennel, however, do not end there. Here’s everythinng you need to know.
Digestive and purifying
Rich in vitamins and minerals fennel is particularly well known for its digestive properties (especially when eaten raw at the end of a meal) and for its liver and blood purifying properties. Thanks to anethole, one of the essential oils contained in the vegetable, fennel has the ability to counteract the formation of intestinal gas and relieve abdominal contractions and cramps, aerophagy and flatulence.
This property of fennel, called carminative, is well known. This vegetable is actually a friend of the entire gastrointestinal system. Its anti-inflammatory properties also act on the colon. Fennel's antioxidant properties also include vitamin C (which, among other things, protects our skin) and flavonoids that strengthen the immune system and fight free radicals, especially at the joint level to prevent irritation. For this reason it is also recommended for people that suffer from gout, an inflammation of the joints.
Friend of the brain
This vegetable never ceases to amaze: it also lowers blood pressure thanks to the presence of potassium. Also thanks to the electrolytes within (that facilitate the transmission of nerve impulses and serve as a vasodilator), fennel increases oxygenation levels in brain. In short, fennel makes you smarter. Cool, right?
Another wonderful property of fennel is its help with anemia. The pulp (and even more so the seeds) contains a good amount of iron and substances that stimulate the production of hemoglobin. Fennel is also particularly useful for regulating cholesterol levels – thanks to the amount of fiver it contains. Among the lesser known properties of fennel is its ability to help with menstrual regularity: fennel contains high doses of phytoestrogens (i.e. substances similar to estrogen hormones produced naturally by the body that help to regulate the menstrual cycle).
Raw or cooked: how should you eat them?
Eating fennel, however you prefer, is like eating a multivitamin (or even better, really!). For this reason, they should never be absent in your kitchen. If you have the opportunity to stock up on fresh fennel from the garden, do it (especially because this vegetable must be harvested before the frosts).
Store it in a cool, dark place to make them last for three to four weeks. In the fridge, however, raw fennel only lasts about a week. Cooked fennel – whether it’s steamed, baked, pan-fried, boiled or au gratin – will last in the refrigerator for a maximum of two to three days. After that, they start to blacken or get dark spots.