Fennel is usually available from autumn through early spring.
One delicious recipe that incorporates both fennel and dill is a roasted fennel and dill salmon dish. Simply season salmon fillets with salt, pepper, chopped dill, and fennel seeds. Place the salmon on a bed of sliced fennel and lemon slices, then roast in the oven until cooked through. The combination of fennel's subtle licorice flavor and dill's fresh herbaceous taste pairs perfectly with the rich salmon.
Harvest fennel leaf from time to time throughout the growing season, the seeds and root in autumn. The root is generally less medicinally potent than the seeds.
Fennel seeds do come from the fennel plant. The bulbs, foliage, and seeds of the fennel plant can be eaten.
Yes, fennel is available in India. It is commonly used as a spice and digestive aid, often found in the form of seeds, which are popular in Indian cuisine and traditional medicine. Fennel bulbs are also available in some markets, particularly in urban areas. Its availability may vary by region and season.
Fennel
C30H40O3 is the chemical formula of fennel.
Common names for fennel include sweet fennel, Florence fennel, and finocchio.
fennel oil
Michael fennel or Mike fennel .
Some recipes that highlight the unique flavor of fennel seeds include roasted fennel with Parmesan, fennel seed-crusted pork tenderloin, and fennel seed biscotti.
The Tagalog word for fennel is "talino."
Fennel is called "Sopu" in Telugu.