I recently appeared on Dr. Oz to talk about the surprising health benefits of a lesser-known powerhouse food: FENNEL. Maybe you don't give fennel much of a thought as you cruise through the produce aisle, but let me tell you: It's well worth stopping and taking a bulb home.
We talked about different forms of fennel--which is used not just as is, but as flavoring in some recipes, and also, fennel seeds which are great to keep around for when you're, well, a little bloaty, as the seeds are a known carminative.
Of course, it is often (mis)labeled as "anise" - but it's fennel. Call it what you will.
Simple Ways to Use Fennel
Cool, crunchy salad: I chop it up, along with some of those feathery fronds, and toss with olive oil, lemon juice, fresh dill, chopped red cabbage, and cucumbers, salt and pepper of course.
Simple saute: Toss some olive oil and shallots if you like (or garlic, or skip the aromatics, up to you) in a pan so they're cooked but still crunchy, and add fresh lemon juice, salt and pepper.
Also great with fish, whether you bake some fish with fennel or for a fresh twist on tuna salad--fennel goes great with fish, giving it a clean, fresh taste.
Need more recipes for working fennel into regular rotation?
Check out these tasty recipes from Whole Living:
Mackerel with Roasted Fennel, Meyer Lemon, and Olives
Roasted Fennel, Chickpeas, Peppers, and Grapes
Strawberry, Fennel, and Orange Salad
Terri Trespicio is senior features editor at Whole Living magazine and the host of "Whole Living" on Martha Stewart Living Radio, which airs every day at 10a East / 7a West on Sirius 112 / XM 157. Follow her on twitter @TerriT or subscribe to her videos on youtube at TerriT73.
