Fennel is in season, and I love it with fish.
Fennel is super high in dietary fibre, potassium, assist in maintaining low blood pressure. It’s got vitamins A, C, B6, and reduces free radicals that lead to premature ageing.
Vitamin C is a water-soluble vitamin critical for immune health, tissue repair, and collagen synthesis. Vitamin C also acts as a potent antioxidant in your body, protecting against cellular damage caused by unstable molecules called free radicals.
The bulb contains the mineral manganese, essential for enzyme activation, metabolism, cellular protection, bone development, blood sugar regulation, and wound healing.
Aside from manganese, fennel and its seeds contain other minerals vital to bone health, including potassium, magnesium, and calcium.
You can eat it raw or cooked. If baking it cut it into thicker pieces. I use a mandolin to cut it in skinny slices to make fennel salad. Please add the fronds to the salad or on top of fish if baking it with fish.
Just add olive oil, a squeeze of lemon, salt and pepper.
You may add thinly sliced apple as well.
Read more about this beautiful vegetable here https://www.loveandlemons.com/what-is-fennel/.
