Fennel sure is fantastic and I like it’s anise taste. It has a high concentration of essential oils, which gives it the aromatic fragrant sweetness. There are many fennel benefits and this antioxidant fennel juice is one sure way of getting those nutrients straight into your system! Now here’s a brief overview of it’s fantasticness:
- Helps to smooth muscles of the respiratory system, stomach muscles and intestines
- Rich in vitamin A, C and many of the B vitamins
- Contains potassium, folate, molybdenum, manganese and minerals like phosphorous, calcium, iron and copper
- Has many anti-fungal and anti-bacterial properties, which is useful in relieving many common ailments
If you need more juicing inspiration have a look at my top juicing tips here. Even though it is most often associated with Italian cooking, it’s a vegetable easily found from the autumn through early spring. Fennel is a good seasonal juice in winter and this antioxidant fennel juice is simply delicious!
- 1/2 fennel bulb
- 1 small apple
- 1/2 cup red grapes
- 1/4 tsp cinnamon
- 1 tsp wheatgrass powder
- knob ginger
- Happy thoughts
Growing for market has a great breakdown of how to make the most of your fennel below.
Many people grow fennel as the herb, for leaves and seeds, for salads, soups, fish dishes and teas. The seeds are also used in desserts, breads, other baked goods and drinks. Or they are chewed after a meal to help the digestion.
The feathery foliage has a sweet anise flavor and is a tasty addition to salads, cole slaw, and dressings. To dry the leaves, bunch them and hang in a dry well-ventilated area – good air circulation is essential for success. Check the leaves for dryness once a week, for two to four weeks, until they are brittle, then crumble and store in a cool dark place.
Fennel seeds are used in teas and tinctures as a digestive aid, expectorant, and a tonic for the spleen, kidneys, and reproductive system.
Fennel pollen has recently been rediscovered as a flavor enhancer. Only a sprinkling is needed.