What parts of the fennel plant are edible - Eat Grim
In many parts of india, roasted fennel fruits are consumed as mukhwas, an aftermeal digestive and breath freshener saunf, or candied as comfit. fennel leaves are used in some parts of india as leafy green vegetables either by themselves or mixed with other vegetables, cooked to be served and consumed as part of a meal. all parts of the fennel plantbulb, stalk, and the feathery frondsare edible, and will add texture and flavor to salads, slaws, pastas, and more. thinly sliced raw fennel bulb adds a sweet licorice flavor and crunchy texture to salads. to slice the bulb, stand it on the root end and cut vertically with a sharp knife of mandolin. all parts of the fennel plant are edible, be it seeds, bulb, leaves, or stem. it poses generous benefit
to human health. it is a commonly used ingredient in different food recipes all around the world. place the fennel horizontally on a cutting surface. using a sharp chefx27s knife, like the farberware 8inch chef knife 16, target, carefully cut about 1 inch above the fennel bulb to remove the stalks. cut a few of the bright green fronds from the stalks to save as a garnish for your recipe. to keep the fronds fresh while the dish cooks, rinse them in cool tap water. every bit of the fennel plant is delicious from seeds to fronds and can be enjoyed in a variety of dishes the stalks and fronds are also edible bonus fennel the tender, lacy fronds are fantastic in salads and the stalks can be chopped up into stews or used for vegetable stock.
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