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Its aromatic, slightly sweet taste and smell is a little reminiscent of liquorice or anise. Fennel belongs to the umbelliferous family. It needs a warm location with nutrient-rich soil. The green leaves can be harvested continuously.
Fennel is ideal for seasoning fish, crustacean and seafood, pickled vegetables and also for various types of meat and poultry. In Italian cuisine, it is also used as a component of pasta sauces. In the cuisine of Arabia, India and Iran, the aromatic fennel taste is added to many dishes. In China, the dried fennel herb is part of the five-spice powder and thus refines many dishes. Otherwise, fennel is very suitable for the preparation of sauerkraut and various sauces.
Fennel is ideal for seasoning fish, crustacean and seafood, pickled vegetables and also for various types of meat and poultry.
Its aromatic, slightly sweet taste and smell is a little reminiscent of liquorice or anise. Fennel belongs to the umbelliferous family. It needs a warm location with nutrient-rich soil. The green leaves can be harvested continuously.
Fennel originally comes from the Near East and the Mediterranean region. Today, fennel is grown in India, China, Japan, the Balkans, denmark and Germany.
100 g
1663.1 kJ
398.1 kCal
16 g
0.5 g
0 g
38 g
38 g
16 g