 By Chef Andy Flores
We are right in the middle of the holiday season and all of the festivities and food that this happy time brings us. It was just a few weeks ago that we had the kick off, Thanksgiving. Along with the joyous gathering of family and friends comes the food. Everywhere you turn, at every gathering, with each office party, the one constant is food and the glorious opportunity that we have to gorge ourselves. However, there is no need to feel like you are going to explode. There exists a natural remedy that can help in aiding in digestion and that is fennel.
Back in the Roman times, it was found that chewing the stalks of the fennel plant helped curb the appetite. For this reason, it was recommended for those that had over-eating problems. As you recall, the Romans were well known for their feasts and parties. These were so important that the Romans had a god for festive occasions called Dionysus.
What is particularly interesting about this plant is that at all stages and each part of the plant is edible from the roots to the leaves. Each constituent of the fennel plant has its own use both medicinally as well as culinary. In fact, one can consider fennel a spice or a vegetable as well as an herb.
 Its origins can also be traced to India, Egypt, and even China although many sources place it in the Mediterranean region. It is interesting to note, though that in some places this plant has been considered a weed because it can grow pretty much anywhere and it propagates quite easily. Although native to the Old World, the credit befalls the Italians for bringing it to the Americas.
It has been reported that, in addition to aiding in digestion, the fennel plant can boast of a myriad of other healing benefits. Among these is its possible use in helping to open obstructions of the liver and to aid in reducing some types of shortness of breath. It is said to have some antibacterial and antifungal properties and has been used as a cold and cough remedy. It has been used as an aid in increasing milk production for lactating mothers, as an aid in reducing and controlling flatulence and even used for getting rid of fleas in pets. It is also interesting to note that fennel can increase the concentration of estrogen in the blood stream. This is due to the fact that this plant is high in phytoestrogens.
Because of its versatility in the culinary world, fennel is used from salads to drinks. The leaves of the plant can be cut off the stem, which resembles a celery stalk, and sprinkled over salads or sandwiches as well as used in vinaigrettes. Its mild licorice flavor lends to a pungent smell and a slightly sweet taste. However, when the plant is eaten, this flavor is quite mild and not at all overbearing. Both the bulb and stems can be used raw or cooked in dishes. The seeds are an excellent spice and can be used whole or ground up. It is important to note, however, that the flavor imparted by the seeds is significantly stronger than that given by the rest of the plant.
So, in the next few weeks when you find yourself a little overstuffed like a turkey, turn to the natural digestive, fennel.
 ROASTED FENNEL
2 fennel bulbs, sliced
2 cloves garlic, crushed
1 tablespoon extra virgin olive oil
Salt and pepper to taste.
Preheat the oven to 400 degrees.
Cut a piece of aluminum foil large enough to hold the fennel, garlic and other ingredients. Place all ingredients in the foil and make into a pouch. Ensure that it is closed tightly. Place in oven for about 30 minutes.
Enjoy over salads, in sandwiches or simply by itself!
|
