Guest guest Posted November 9, 2004 Report Share Posted November 9, 2004 Ok, I know I was a poop last week and didn't do an herb of the week .. but now it is time to get back to business *lol* This week (November 8 - 14) our herb of the week will be Fennel (Foeniculum vulgare) It is a favorite in Italian cooking. I will post various info about fennel all week, and I hope that anyone who has any personal experience with this plant will not hesitate to chime in about it :-D *Smile* Chris (list mom) Rose Absolute Co-op This Week Only! http://www.alittleolfactory.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2004 Report Share Posted November 10, 2004 --- " Christine Ziegler " wrote: <snip> > It is a favorite in Italian cooking. > > I will post various info about fennel all week, and I hope that anyone > who has any personal experience with this plant will not hesitate to > chime in about it :-D > > *Smile* > Chris (list mom) Hi Chris! DO you take requests? Your note about fennel being a favorite in Italian cooking brought to mind these really yummy desserts that were made by an old boyfriend's Italian Grandmother and mother. All different kinds of biscotti-type 'cookies' that did not resemble any of the modern-type biscotti that you might find in a coffee shop! Some were shaped into rounds that were the size of a large donut.... Of course that would be anise that I am talking about. Can you feature anise as some point soon so that we might reap some excellent Italian baked goods recipes?? Okay, back to our fennel -for which, sadly, I have nothing to contribute Thanks Chris! Andrea Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2004 Report Share Posted November 10, 2004 Hi Listmates, I am a fennel fanatic. My usual health complaints very often focus on digestion, and I have learned that - for me - a pinch of fennel seeds, chewed well, can smooth out a tumultuuous tummy. It's great for my breath as well, and is easily carried in a small pill tin in my purse. I also place a teaspoon of seeds in a mortar and pestle, grind them, and then make a tea with the results. This is mildly warming and soothing, but sometimes I find that the addition of peppermint leaves greatly enhances my results. I love to use it for a few weeks when I really feel like I need it, and then leave it alone until my digestion acts up again. I will say that it is not for everyone, but I'm sure someone else can fill us in on the contraindicators. I only know what works for me. Also, as fennel bulb is a bit bitter and very nutritious, my woman's group has used it symbolically in salads, and on retreats. My first-ever fennel bulb recipe was featured on Home & Garden TV several years ago, and was quite popular at Thanksgiving that year: Two-Apple Salad Ingredients: 1 small fennel bulb, trimmed and cut into julienne strips 1 medium Red Delicious apple, quartered and cut into julienne strips 1 medium Granny Smith apple, quartered and cut into julienne strips 1/4 cup finely shredded carrot 1/4 cup sliced green onions 1 Tbs. water 1 Tbs. white wine vinegar 2 tsp. vegetable oil 1/2 tsp. sugar 1/4 tsp. salt fennel fronds, chopped (optional) Preparation: Combine first 5 ingredients in a medium bowl; stir well, and set aside. Combine water, vinegar, oil, sugar, and salt in a small bowl; stir with a wire whisk until blended. Add to fennel mixture, tossing gently to coat. Divide mixture among 4 salad plates. Garnish with fennel fronds, if desired. Yield: 4 servings (serving size: 1 cup) Nutritional Information: Calories: 70 (33% from fat); Protein: 1.1g; Fat: 2.6g; (sat 0.4g, mono 0.6g, poly 1.2g) HGTV.COM http://www.hgtv.com/hgtv/ah_recipes_soups_chilis/article/0,1801,HGTV_3197_138099\ 3,00.html (Recipe courtesy of Cooking Light magazine, January/February 1996.) Cheers, Christina Body Ambrosia bodyambrosia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2004 Report Share Posted November 10, 2004 Hi all, I'm a fennel fan myself. Great recipe -- thanks! Hey, here's a little tip for women (and men) out there regarding fennel -- Anyone with an estrogen-dependent cancer (some breast cancer patients) should avoid fennel in large quantities until the significance of its estrogen-like activity is clarified. So good for the lungs, liver and kidneys along with the digestive tract. Helps suppress the appetite too! Happy day, Michelle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2004 Report Share Posted November 11, 2004 Hi Andrea, Sure, we can do Anise next week *Smile* Chris (list mom) http://www.alittleolfactory.com Andrea [itsmedrea1] Hi Chris! DO you take requests? Your note about fennel being a favorite in Italian cooking brought to mind these really yummy desserts that were made by an old boyfriend's Italian Grandmother and mother. All different kinds of biscotti-type 'cookies' that did not resemble any of the modern-type biscotti that you might find in a coffee shop! Some were shaped into rounds that were the size of a large donut.... Of course that would be anise that I am talking about. Can you feature anise as some point soon so that we might reap some excellent Italian baked goods recipes?? Okay, back to our fennel -for which, sadly, I have nothing to contribute Thanks Chris! Andrea Quote Link to comment Share on other sites More sharing options...
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