Fennel is in season this month and is a wonderful choice during cold weather due to it aromatic properties, high levels of vitamin C, and digestive benefits from high fiber and herbal support. Fennel has been used as an antispasmodic, stomach tonic, and also used to relieve symptoms of both menopause and infant colic.
Fennel has been grown throughout Europe, especially areas surrounding the Mediterranean Sea, and the Near East since ancient times. It was grown initially for digestive ailments. Today, the United States is one of the top cultivators of fennel.
Fennel is a member of the Umbelliferae family along with carrots, celery, and parsley. Fennel’s aromatic taste is unique, but still quite similar to licorice and anise, while its texture is similar to that of celery, being crunchy and striated. The bulbs, stalks, leaves (fronds), and seeds are all edible and can be used both, cooked and raw. The fronds have a delicate taste, therefore primarily used raw and are great when added to salads. The seeds are often roasted to enhance their flavor.
Here is a fun fact that resonated to my athlete side… Fennel is the Greek name for marathon. It seems that back around 490 B.C.E., the Greeks defeated the Persians in a fennel field exactly 26 miles and 385 yards from Athens. They sent a runner bearing the good news back home. Ever since then the length of a marathon race has remained the same as the distance from the fennel field into town: 26 miles, 385 yards.