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16 Amazing Facts About Leaf Salads

Lettuce is a cold-resistant and early maturing vegetable. It is grown in the open field and in the greenhouse as an independent crop and as a planting compactor. The crop is harvested 2-3 times a year, the selective harvesting method is often used.

  1. Lettuce, also known as lettuce, is a leafy green vegetable widely grown in the world. There are about 100 varieties of lettuce.
  2. Sowing lettuce leaves were eaten by the inhabitants of Ancient Rome, Ancient Egypt, Ancient Greece.
  3. For a very long time, lettuce was grown to make oil from its seeds.
  4. The French were the first in Europe to add lettuce to salads. That is why the word “salad” was added to the name of the vegetable.
  5. These greens can be grown in any season. She is unpretentious and feels great in the fresh air, in a greenhouse or greenhouse.
  6. Salad is a dietary product that fills the body with biologically active substances without loading it with additional ballast. It is an irreplaceable product in the diet of lactating women, children, the elderly, and people with a sedentary lifestyle.
  7. Salad is included in the children’s diet starting from 2 years old. The beneficial substances of lettuce are building material for bone tissue, have a beneficial effect on the growth and development of the child’s body.
  8. In lactating women, the vegetable enhances the production of breast milk.
  9. In the elderly, the addition of lettuce leaves to the diet helps preserve the functions of the brain and teeth and prevents the appearance of edema.
  10. Often, lettuce greens are eaten raw. Tear it apart with your hands – so the salad does not lose its beneficial properties.
  11. Lettuce leaves differ in a slightly bland taste, generally do not contain any bitterness or sourness, wonderfully in harmony with eggs, tomatoes, cucumbers, bell peppers, nuts, and cheese.
  12. Lettuce is added to appetizers, sandwiches, burgers, salads, spicy dressings, and cream soups. Various fillings are wrapped in blanched leaves and stuffed cabbage is prepared. Ready-made meat, poultry, fish dishes are decorated with fresh leaves.
  13. 5000 years ago, people extracted oil from lettuce seeds. And in ancient times, they began to use leaves. So the vegetable salad got its name – salad, which means “salted grass” from Latin.
  14. In Germany, for a long time, professional chefs used only their hands to stir the salad, so that the taste of the dish would not deteriorate from contact with metal objects.
  15. Eating lettuce in the evening ensures sound sleep, and in the daytime – good appetite.
  16. To make the skin soft and silky, you can take a bath with salad. To do this, put more green leaves in warm water with a temperature of about +35 ° C. The procedure lasts 15 minutes.

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11 Amazing Facts About Jerusalem Artichokes

American in origin, Jerusalem artichoke is not only a delicious root vegetable, but also a wonderful cure for many diseases. How much do you know about Jerusalem artichoke?

  1. This vegetable has been known to mankind for thousands of years. His homeland is North America. Even today, thickets of wild types of Jerusalem artichoke occupy vast areas. It came to Europe more than 400 years ago – it was brought here by the Spanish conquerors. The root crop owes its name to the Jerusalem artichoke province, where it was a very popular crop among the Brazilian Indians.
  2. By the way, Jerusalem artichoke is the closest relative of the well-known sunflower: its official name is “tuberous sunflower”. Our plant is called “earthen pear” – the roots really look like a sweet fruit.
  3. With the juice from Jerusalem artichoke tubers, the tubers themselves and a decoction from the stems of the plant, our ancestors treated wounds and burns, pain in the joints and spine, insomnia, poor appetite and loss of strength.
  4. Modern scientists, having studied the composition of Jerusalem artichoke, were pleasantly surprised by the variety of nutrients it contains. The root vegetable is rich in a whole range of vitamins, in particular ascorbic acid and B vitamins, mineral salts of potassium, zinc, iron and silicon.
  5. Also in tubers there is a lot of protein, sugar, pectin substances, organic acids. But what is especially valuable, Jerusalem artichoke contains a plant analogue of human insulin – the polysaccharide inulin (it promotes the utilization of glucose in the body and the restoration of the liver). Thanks to this substance, the immune system is strengthened, the skin heals, excess weight goes away.
  6. In addition, inulin is a powerful medicine for hypertension, coronary heart disease, anemia, stomach ulcer, and eczema. And the juice from Jerusalem artichoke tubers has long been recognized as an indispensable tool for the prevention and treatment of diabetes.
  7. Moreover, there is evidence that the external and internal use of fresh juice from Jerusalem artichoke tubers helps restore pigmentation in vitiligo!
  8. Jerusalem artichoke herb has medicinal properties in the initial stage of flowering (August-September), as well as roots, which are dug up after the plant wilts (in September-October) or in spring after thawing of the soil. The ground part is preserved or dried, like all herbaceous plants. Root vegetables are stored in cellars like potatoes.
  9. Jerusalem artichoke is boiled, fried, stewed, baked, pickled, stuffed, but the most useful is a salad made from fresh root vegetables. The French believe that Jerusalem artichoke tastes like an artichoke.
  10. It is useful to prepare for future use a powder from Jerusalem artichoke tubers to use it as a seasoning for various dishes, as well as for making sauces, gravy and medicinal drinks. To do this, carefully washed tubers are cut into thin slices, dried at room temperature or in an oven at a temperature not exceeding 70 degrees, and then ground in a coffee grinder or mortar. Store the resulting powder in a glass jar with a tight-fitting lid.
  11. Eat Jerusalem artichoke raw to maximize its beneficial properties.
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15 Amazing Facts About Peppers

Pepper is so popular because the brain responds to a severe burning sensation in the mouth by releasing endorphins, a natural pain reliever. A side effect of this reaction is a feeling of euphoria, so some people become really addicted to spicy foods. But not all types of Peppers are hot. What do you know about Pepper?

  1. The pepper contains over a thousand species of grasses, climbing shrubs, and vines, many of which are key species in their native habitat. Most pepper species grow in the tropics of both hemispheres, but more in tropical America and in the monsoon regions of East Asia.
  2. The first written sources mentioning pepper were found in India and were written in the ancient Sanskrit language more than three thousand years ago. India is considered the birthplace of pepper, although it grows in other tropical countries.
  3. The pepper we know as black pepper is native to Indonesia and East India. In nature, it looks like a shrub, the branches of which resemble vines and entangle the trees growing nearby.
  4. Black pepper appeared in Europe about six centuries ago and was initially highly prized. At that time, pepper was literally worth its weight in gold, and you could pay with it for any product.
  5. Peoples once conquered with pepper paid tribute to the conquerors. In the 5th century, the Visigoth king Alaric I and the ruler of the Huns Attila demanded more than a ton of black pepper from Rome as a ransom for the fact that the attacks on Rome would be stopped.
  6. The Spaniards were the first to know the red pepper growing in America. It was they (or rather Christopher Columbus) who brought red pepper to Europe. From Spain, he went to neighboring Italy, and then to other countries. But many peoples still call this spice “Spanish pepper”.
  7. Red pepper made a huge impression on the Europeans who went to conquer wild America. They first met him thanks to the Indians, who fought off the whites with the help of red pepper, sprinkled on embers when the wind blew towards the conquerors.
  8. Everyone knows about the pungent properties of hot peppers. And the alkaloid substance capsaicin, contained in the fruits, gives it pungency. Dry red peppers contain nearly two percent capsaicin.
  9. Hot red peppers not only add spice to dishes but also saturate them with vitamins, in particular groups A and C. In addition, pepper contains sugar, protein, and minerals, so it is very useful.
  10. The alkaloids contained in hot red pepper stimulate the synthesis of serotonin in the body, under the influence of which a person feels a sense of joy. Therefore, the use of hot peppers can be recommended for people prone to depression.
  11. One of the most famous hot peppers – chili – helps burn calories in the body, so it should be used for weight loss. When you add a small amount of chili to any dish, about 45 calories are “extinguished”.
  12. Everyone knows the pepper plaster, for the manufacture of which hot pepper is used. But pepper also has other uses in pharmaceuticals. It is used to make appetite, circulation, digestion, and warming ointments.
  13. Not all types of red peppers are hot. There is a pepper with minimal pungency called sweet pepper known as paprika. The sweetness of paprika fruit varies from mild to very high. Pepper paprika is a popular vegetable crop. Many people know sweet peppers as “Bulgarian”, but nobody knows where this name came from.
  14. In the old days, pepper could not only pay for goods but also pay fines. A historical document from France indicates that a three-pound pepper fine was imposed on the people of Béziers responsible for the death of Viscount Roger. Once prosperous merchants were called not “moneybags”, as now, but “bags of pepper.” But such a title obliged the merchants to be honest. After all, the punishments for counterfeiting pepper in those days were very severe.
  15. India is rightfully considered the birthplace of pepper since it was from there that the first spices came to Europe. But at present, the main producer of spices coming to European countries is not India, but Vietnam.
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15 Amazing Facts About Cauliflowers

Cauliflower belongs to a group of cruciferous vegetables, also known as the cabbage family. It is closely related to broccoli, Brussels sprouts, collard greens and cabbage. The birthplace of cauliflower is Asia Minor. Its cultivation began 600 years BC. in Turkey. Cauliflower gained popularity in Europe in the 16th century, and its cultivation in America began in the early 20th century. Cauliflower requires slightly acidic clay soil that is rich in minerals.

  1. Cauliflower can grow from 20 to 77 cm in both height and width.
  2. The leaves are large and rough, green in color. They grow in a rosette shape, surrounding a stem, in the center of which is a large white head of cabbage.
  3. Ahead of cabbage in cross-section looks like a miniature tree. Usually, its width is 15.2 cm, and its weight is 900-1400 g in large varieties. Ahead of cabbage consists of a central stem that forks and contains undeveloped flower buds.
  4. Leaves support the development of a white head of cabbage. Without them, a bunch of inedible yellow flowers would appear.
  5. The color of the head of cabbage depends on the variety. The most common type of cauliflower is white but green, purple, orange, brown, and yellow cauliflowers can also be found.
  6. The green variety is known as broccoli because it is similar to broccoli.
  7. Cauliflower belongs to the group of cruciferous vegetables. They are so named because they have flowers that consist of four petals growing in the shape of a Greek cross.
  8. Cauliflower is propagated by seed.
  9. Depending on the variety, it takes 50-265 days from planting seeds to harvesting. Cauliflower is harvested when it reaches the expected size and texture.
  10. Cauliflower is an excellent source of dietary fiber, vitamins C, K, and B vitamins, as well as minerals such as manganese, potassium, and magnesium. The plant is low in calories and can be used as a substitute for rice and potatoes.
  11. Cauliflower can be eaten raw, cooked, or pickled.
  12. Long-term cooking destroys most vitamins, and this is due to the unpleasant sulfur-like smell of cabbage. Cooking for 30 minutes or more reduces benefits by 75%.
  13. Medical research has shown that substances isolated from cauliflower can prevent the development of certain types of cancer.
  14. China is the largest producer of cauliflower in the world.
  15. Cauliflower is an annual plant, which means that it completes its life cycle in one year.

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10 Amazing Facts About Asparagus

Asparagus is a perennial herb from the Asparagus family. Asparagus is known by all as a delicacy product and “the queen of vegetables”. How much do you know about Asparagus?

  1. Asparagus is a perennial crop. With proper care, it can grow in one place for up to 17-20 years and maintain excellent productivity.
  2. Asparagus has a very low-calorie content. One stalk of asparagus contains 4 calories. In addition, asparagus is 91% water. It also contains vitamins A, B, C, E, potassium, zinc, and folic acid, which makes asparagus an indispensable product for your beauty and health.
  3. We all know that asparagus comes in three varieties: white, green, and purple. White asparagus is grown underground without sun exposure to prevent chlorophyll from developing. White asparagus is sweeter and more tender but contains less fiber than green asparagus. As the stems germinate above the ground, they gradually turn green under the influence of sunlight. Purple asparagus are special varieties that contain a lot of natural sugars. Also popular are asparagus hybrids without anthocyanins, natural dyes. Asparagus of these varieties has delicate juicy lime-colored stems.
  4. The quality of the asparagus on the market in the European Union is monitored by the relevant authorities. By standards, the asparagus stalk should be straight and flat, 22 cm long and 16 – 26 mm in diameter, and the asparagus flesh should be tight and taut. Asparagus is divided into four quality classes, depending on the thickness of the stem.
  5. Asparagus grows very quickly. For 1 day, the stalk of asparagus can grow up to 10 cm, under favorable conditions.
  6. Asparagus, a dioecious plant, is divided into “male” and “female”. Farmers prefer to cultivate hybrid varieties of asparagus, which are 100% male due to their higher yields.
  7. Before harvesting asparagus crops, you need to be patient. After all, 3-4 years of careful care pass between sowing seeds and removing the first stems. Buying asparagus seedlings will significantly bring you closer to the coveted harvest – the first asparagus stalks can be harvested from 2-3 years of age. However, given that the asparagus plantation remains productive for up to 20 years, we believe that “the game is worth the candle.”
  8. Asparagus is a very delicate plant. The stems are harvested exclusively by hand, avoiding the sun’s rays, early in the morning and at sunset.
  9. In growing, asparagus is unpretentious. Asparagus is frost-resistant (tolerates even severe frosts) and drought-resistant. Cold winters only stimulate the growth of asparagus. She perfectly tolerates temperature changes. Only dense clay soils and soils with high groundwater levels are unsuitable for growing asparagus.
  10. From an adult plant of 3-4 years of cultivation, 40-50 shoots about 20 cm long can be removed. The yield of asparagus is 2.1 kg / m², in particularly successful years 3.5-4 kg / m².
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20 Amazing Facts About Garlic

Garlic, like its beneficial properties, has been known to mankind since ancient times, it was actively used in cooking hundreds and thousands of years ago. People have long paid attention to its features and came to the conclusion that a plant that copes with diseases so well probably has another power, and therefore garlic was awarded the “ability” to fight various evil spirits. Interestingly, this superstition originated in many different cultures of the past, independently of each other.

  1. In Japan and Korea, the so-called “black garlic” is a popular delicacy. It turns out if the heads of garlic are fermented at high temperatures. It is indeed black in color and has a sweet taste.
  2. Scientists have proven that people who consume more garlic are less likely to suffer from heart disease.
  3. Garlic is an excellent source of minerals and vitamins needed to keep the body healthy. Its heads are one of the richest sources of potassium, iron, calcium, magnesium, manganese, zinc and selenium.
  4. Garlic was found in sarcophagi with closed eyes and in the internal cavities of Egyptian mummies. Garlic may have ritual significance
  5. In ancient Egypt, garlic was included in the diet of workers engaged in hard work, such as building pyramids to maintain and increase the strength of the workers. Once, about 1600 BC. e., a rebellion broke out there when the workers at the construction of the pyramids did not receive garlic.
  6. Garlic contains over 100 chemically active elements.
  7. Garlic is a natural antibiotic that strengthens the immune system and thins the blood.
  8. The name of the American city of Chicago, translated from one of the Indian languages, means “wild garlic”.
  9. In 1720, garlic entered the history of mankind as its savior, in the truest sense of the word. Thanks to garlic, France was saved. Garlic mixed with vinegar saved the French from a raging plague that could spread throughout the world and destroy masses of people.
  10. In ancient Rome, garlic was necessarily included in the diet of warriors, not only for health, but also because they believed that it gives courage and masculinity.
  11. In ancient times, it was believed that the evil spirits are afraid of the smell of garlic, so garlands with dried garlic were a talisman in many homes.
  12. The cultivation of garlic began about 5 thousand years ago.
  13. Garlic is capable of killing many harmful bacteria.
  14. The unofficial title of the garlic capital of the world is the Spanish city of Las Pedronieras.
  15. In 2009, there was a swine flu epidemic in China, and because of rumors that garlic is helping to cope with this dangerous disease, prices for garlic rose 40 times during the year due to the manifold increase in demand.
  16. For cats and dogs, garlic is quite toxic and therefore dangerous.
  17. Scientists discovered that garlic contains antibiotics back in the 19th century.
  18. In ancient India, garlic was actively used as a medicinal plant, but it was not eaten there because of its pungent smell.
  19. Most of the world’s garlic is consumed in China, Korea and Italy. In these three countries, on average, about 10 cloves of garlic are eaten daily per capita.
  20. Garlic originates from Central Asia. The researchers found that for the first time people began to domesticate this plant in the territory of modern Tajikistan, Turkmenistan and Uzbekistan.

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20 Amazing Facts About Tomatoes

Eating tomatoes again, have you ever thought about what they are? Hardly what it is – after all, they are so accustomed, you can buy them in any store, even in winter, even in summer. In fact, these vegetables are quite interesting, besides, they are popular almost all over the world. Their various varieties are grown on all continents, except Antarctica, as well as on most inhabited islands.

  1. In the presence of moisture and nutrition, additional roots can form on any part of the tomato stem. The plant needs only a few days for this.
  2. Some varieties of tomatoes can grow up to 2 meters in height. And the height of the smallest of them usually does not exceed 30-35 centimeters.
  3. Choline, a substance found in tomatoes, helps lower blood cholesterol levels.
  4. In Mediterranean countries, particularly Italy and Spain, tomato-based cold soups are popular. For example, the famous gazpacho soup.
  5. Tomatoes are used as a seasoning and in dried form, and in 5-10 days of drying they lose up to 85-90% of their mass.
  6. Historically, tomatoes come from South America. There, wild varieties are still found in nature.
  7. Tomatoes came to Europe only in the middle of the 16th century, after the Europeans discovered the New World.
  8. The world’s first tomato-based recipe was published in a recipe book published in 1692 in Naples. At the same time, the author of the recipe claimed to have borrowed it from Spain.
  9. Scientists are working in many countries to develop new varieties of tomatoes. For example, when a cultivar was crossed with a wild tomato from the Galapagos Islands at the University of California, it was possible to obtain a cultivar with a salty taste. Experiments have shown that salted tomatoes grow well on sandy soils when watered with sea water.
  10. For a long time, tomatoes were considered inedible and even poisonous, and therefore gardeners grew them as an exotic ornamental plant.
  11. In the first place in the production of tomatoes, and by a huge margin, is China. India and the United States follow.
  12. Every third tomato in the world is grown in China.
  13. The pulp of ripe tomatoes in folk medicine is often used to treat wounds and burns. Fast healing occurs due to the high content of so-called plant antibiotics in the pulp of tomatoes – phytoncides, which prevent infection from developing.
  14. At temperatures below +10 degrees, tomatoes lose their ability to reproduce, and the plant dies without leaving fruit.
  15. Under suitable conditions, tomato seeds can be stored for up to 6-8 years without losing germination.
  16. Unlike some other vegetables and fruits, green and unripe tomatoes, when picked, ripen well on their own.
  17. From a botanical point of view, tomatoes are not vegetables or even fruits, but berries.
  18. For a long time it was believed that the tomato is an aphrodisiac, but studies have shown that this is not the case.
  19. Tomatoes are rich in fiber and vitamins A and C.
  20. The world’s largest tomato was grown in the USA, in the state of Wisconsin. He weighed a whopping 2.9 kg.
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18 Amazing Facts About Chilies

Everyone will immediately recognize this spicy hot burning taste that slowly spreads in the mouth and the tongue begins to burn. What do we know about chili peppers? Here are some interesting facts.

  1. Chili peppers contain capsaicin, a colorless, pungent, crystalline substance that gives the pepper its flavor.
  2. Interestingly, the pungent taste of the pepper is stronger closer to the heart of the fruit.
  3. Pepper is known to kill harmful bacteria in food.
  4. More than 140 varieties of chili peppers are grown in Mexico.
  5. When eating very spicy food, a general reaction of the body occurs in the form of sweat.
  6. Chili peppers contain more vitamin A than carrots (especially red chili).
  7. Chili peppers can help you lose weight and improve your metabolism.
  8. Chili peppers contain aphrodisiacs and their use increases libido.
  9. Green chili has more vitamin C than citrus fruits.
  10. Chili is the second most common spice in the world, after salt.
  11. Chili pepper was first cultivated in Central and South America around 3000 BC.
  12. The Mayans rubbed hot pepper on their gums to stop toothaches.
  13. The smaller the pepper, the hotter it is. The hottest peppers are up to 5 centimeters long.
  14. The first European to taste chili was Christopher Columbus in America in 1493. Over the course of a century, it spread throughout the world.
  15. The Incas believed that chili peppers improved vision.
  16. An interesting fact in Mexico is chili laden soup is a hangover cure.
  17. Due to the extreme pungency, some peppers should not even be touched, as they can burn the skin. They are prepared by wearing gloves.
  18. The degree of hotness of a pepper is measured on a special scale. The most pungent of all is the habanero.
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9 Amazing Facts About Spinaches

Spinach is a very healthy and tasty greenery! How much do you know about Spinach?

  1. Spinach is one of the oldest vegetables. Interestingly, spinach is really a leafy vegetable, not a herb. The first mentions of it date back to the 6th century AD – it was at this time that they began to eat it in Persia. After 1,500 years, he came to China, and from there to Europe, where he immediately became one of the favorite dishes of kings due to its useful and nutritious properties.
  2. Spinach is considered to be a superfood: it contains many vitamins, minerals, fiber, and antioxidants. It also has a very low-fat content, which makes this vegetable a real boon for those on a diet. 100 grams of spinach contains 25 calories, 2.8 grams of protein, 0.8 grams of fat, and 1.6 grams of carbohydrates.
  3. Spinach has a good effect on vision, helps to maintain youthfulness and skin tone, strengthens the immune system and the nervous system, improves memory, helps relieve stress, and regulates blood pressure.
  4. Many stars include spinach in their diets – for example, Nicole Kidman regularly eats spinach for breakfast and adds it to salads. Reese Witherspoon, Alessandra Ambrosio, Jessica Alba, and other stars cannot imagine their start to the day without a glass of spinach smoothie.
  5. If you want to include spinach in your menu, keep in mind that fresh spinach has a softer and more neutral flavor than cooked spinach. By the way, if you overexpose this vegetable on fire, it will taste bitter, and the dish will turn out to be not very tasty and even harmful. Oxalic acid will be released from spinach, which negatively affects the body and is contraindicated in diseases of the joints and kidneys.
  6. It is not worth boiling it: most vitamins will be destroyed. If you want to add spinach to your soup, add it at the very end of cooking.
  7. Spring is a great time to make fresh greens smoothies. By the way, if your kids don’t want to eat spinach, offer them spinach and banana pancakes or a healthy and delicious shake!
  8. Spinach does not lose its vibrant green color during cooking, making it an excellent food coloring. Rotate a bunch of spinach through a meat grinder, squeeze the juice – the paint is ready!
  9. Juice can be used to color butter, sour cream or cream, ice cream, omelets, dough – for example, for pasta or dumplings.

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14 Amazing Facts About Fennels

Fennel is a herbaceous plant with no more than 10 species in the wild. In cooking, they use any of them – the tubers are stewed, baked, eaten fresh, fresh juices are made, greens are put in salads, and seeds are added to stewed vegetable and meat dishes as a strong, spicy seasoning.

  1. The homeland of the fennel is the Mediterranean coast, from where it came to the north of Europe, to the south to Egypt, and to the east to India and China. The Greeks were the first to use fennel, and we owe its distribution to the ancient Romans. By the way, fennel can be included in the famous Italian minestrone soup, and in our opinion, in vegetable soup.
  2. Ignorant people often confuse fennel with dill. In fact, it is a close relative of celery, and its seeds resemble anise in the aroma. And yet we, following the botanists, assert: fennel is a completely independent plant.
  3. All parts of the fennel are eaten: the leaf part, the stems, and the root. They are used both as a seasoning and as an ingredient in a dish, Byway, fennel seeds are included in the Chinese mixture of five spices (fennel, cloves, cinnamon, anise, and Sichuan pepper) – the personification of the balance of five basic taste sensations: sweet, sour, bitter, spicy and salty). Why fennel can be the basis of a meal. For example, it is very original to cook mashed potatoes on a side dish not from the usual potatoes, but from fennel.
  4. The word fennel comes from the Latin feniculum, which means hay. But this name was assigned to the plant later – in the era of Ancient Rome. Initially in ancient Greece, it was called a “marathon”. And all because in 490 BC. e. in the battle with the Persians, the Greeks won a convincing victory on the battlefield called Marathon. In the heat of battle, the Hellenes took notice of the herb with a spicy-sweet scent that grew in that very field. Since then, the fennel has become a symbol of military success and victory.
  5. The same Greeks endowed fennel with mystical abilities, believing that its roots are able to save from evil spirits and bring good luck. They inserted pieces of the plant into the keyhole as a ward against evil spirits at home.
  6. Fennel can also be called the prototype of modern chewing gum. In the late Middle Ages, it was often chewed during important meetings to freshen the breath. Well, in India, fennel seeds are still served after a meal for this very purpose.
  7. Fennel has been honored to be immortalized in the name of the city. The capital of the Portuguese island of Madeira – Funchal – is named after him.
  8. There is, probably, the most implausible legend about fennel. It seems like thanks to this plant, snakes shed their skin every year and are reborn again. Of course, I would like to understand how they use fennel for this. But a legend is a legend, not a scientifically proven fact, to talk about outlandish things…
  9. Stern, but with a great sense of humor, the English respected fennel in ancient times so much that they even came up with a saying: “Whoever sees fennel and does not collect it is not a man, but a devil.”
  10. The most famous and widespread in gastronomy are fennel seeds – as a spicy-aromatic seasoning. They have a licorice smell and a sweet, spicy aniseed flavor. Fennel seeds are part of the famous 5 Chinese Spice Blend and the Indian counterpart, punch phoron.
  11. When choosing, note that the fennel tubers should be white, firm, and juicy, and the stems and herbs should be green and fresh. They contain many vitamins of group B, A, C, as well as trace elements sodium, calcium, magnesium, and selenium.
  12. Fennel is considered to be one of the best vegetables for weight loss. It removes excess fluid from the body, stimulates metabolism, satisfies hunger, and also calms the nervous system, and lowers cholesterol levels.
  13. The simplest and most delicious fennel dish is to fry the tubers cut into 6-8 parts in olive oil until golden brown, grind with crumbs and parmesan.
  14. Before use, fennel seeds can be slightly calcined in a dry hot pan – this will enhance not only the sweetness but also their pungency. In India, these seeds are used after meals as a breath freshener.
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