When the season will allow, we grow this here on the farm - with all its wonderful fronds in tact. When we can't get UK we will look as close to home as we can.
All parts of the fennel are edible and from frond to seed will add a unique aniseedy-flavour to dishes. My favourite ways to eat it are raw, braised or roasted and liberally sprinkled fronds over any manner of salad.
Reasons to eat fennel:
Full of potassium, a powerful vasodilator, fennel helps to keep blood pressure levels in check.
Fennel is unusual amongst most vegetables in that it contains selenium. This mineral helps to keep your liver enzymes optimally functioning and helps detoxify some cancer-causing compounds in the body. It can also prevent inflammation and reduce tumour growth rates.
Fennel has good levels of choline a nutrient that helps with sleep, muscle movement, learning, and memory.
Raw fennel is an excellent source of vitamin C essential for collagen production. This is a double whammy anti-ageing force as it acts both as an antioxidant to help prevent damage caused by the sun, pollution, and smoke and in the formation of new collagen - keeping you looking young!