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Description:
Much like a licorice-flavored celery, fennel is crisp and crunchy
with a pronounced flavor when raw.
Cooked fennel has a much milder anise flavor and a soft, not stringy
texture.
It was formerly the practice to boil Fennel with all fish, and
it was mainly cultivated in kitchen gardens for this purpose.
Its leaves are served nowadays with salmon, to correct its oily
indigestibility, and are also put into sauce, in the same way as
parsley, to be eaten with boiled mackerel.
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Madicinal
Fennel is used for the following
digestion
slimming and weight loss
detoxifier
boosting metabolism
stomach cramps
heartburn
helps with morning sickness
bloating
flushing the kidneys
helpful after chemotherapy and radiation
Which part to use for fennel herbal tea
The seeds are used for making the brew, but the roots are especially
beneficial when treating urinary tract infection.
PLEAS NOTE:
Therapeutic quantities should not be used during pregnancy.
Making herbal tea
The standard way to make an infusion, unless otherwise specified,
is to pour a cup of boiling water over the material to be infused,
let it stand for 5 minutes, strain it, and drink it.
Fresh plant material
When the recipe refers to fresh plant material to be used, a 1/4
cup fresh material is used, following the method above.
Dried material
When the recipe refers to using dried material, use 2 teaspoons
of material when making it.
Bark or seeds
Should the recipe call for bark or seeds to be used, use 2 teaspoons
of seeds or 1 tablespoon of bark.
Sweetening your infusion
You could sweeten your health drink with honey, should you so require,
and a dash of fresh lemon juice may also enhance the taste.. |
