Pull up the plant or cut it with a sharp knife 2-3 inches below the soil surface. Choose firm, unblemished fennel bulbs with bright green leaves.
Cut off the fennel stalks before they flower.
Cut off the fronds as you need them to add to the cooking water for rice and beans.
Refrigerate fennel in a plastic bag up to five (5) days for roots and 3-4 days for stalks.
Fennel is fat-free, cholesterol-free, low sodium, a good source of vitamin C, potassium, and fiber.
The health benefits of fennel are primarily rooted in its digestive aid capabilities. It helps relieve gas, stomach pain, cramps, and diarrhea and soothes respiratory conditions like coughs and bronchitis. Fennel is even beneficial for children, with fennel tea being exceptionally mild and sweet-tasting, making it suitable for babies and toddlers. For tea, the recommended amount is about 7.5 g of fennel seeds per day. For older children, fennel honey—a blend of honey and bitter fennel oil—can be an effective alternative.
