Foeniculum vulgare var. azoricum
Knollenfenchel
Spanische Bezeichnung: Hinojo

Familie
Doldenblütler (Apiaceae)
Verwendbare Teile
Hauptbestandteile
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Mineralstoffe: Eisen, Magnesium, Kalium
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Vitamine: B-Vitamine, C, K, Beta-Carotin (Provitamin A), Folsäure
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Sekündäre Pflanzenstoffe: Antioxidantien, Anethol, Fenchon, Menthol
Ernte-Hinweise:
Der Knollen wird knapp über dem Boden mit einem scharfen Messer abgeschnitten. Wenn die Wurzel im Boden verbleibt, wachsen neue Triebe, die z.B. für Suppen und Salate verwendet werden können.
Verwendung:
Kochen, Dünsten, Schmoren, Blanchieren, Braten, Backen
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z.B.: In Suppen, Salaten, Soßen, Eintöpfen, Ofengemüse…
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Family
Umbelliferae (Apiaceae)
Parts Used:
Tuber
Key Constituents:
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Minerals: iron, magnesium, potassium
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Vitamins: B vitamins, C, E, Beta-Carotene (Provitamin A)
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Secundary plant substances:
Antioxidants, Anethol, Fenchon, Menthol
Harvesting Guidelines:
The tuber is cut off just above the ground with a sharp knife. If the root remains in the ground, new shoots grow, which can be used, for example, for soups and salads.
Use:
Boiling, stewing, blanching, roasting, baking
– in soups, salads, sauces, stews,…
Already in ancient times, Greeks and Romans appreciated fennel mainly as a medicinal plant. Especially the essential oils contained in fennel (anethole, fenchone and menthol) have a beneficial effect, especially on the stomach and intestines, but also in diseases of the bronchi and colds. Since the essential oils also counteract bacteria and inflammatory processes, fennel can be supportive for example for a cough or cystitis.
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