Before I started my new healthy living journey I never even knew that fennel existed. Then when I cooked it, I wished I had been introduced to it sooner. It is one of my favorite side dishes, especially with salmon. Fennel is used in Mediterranean and Italian dishes and adds a refreshing crunchy taste when eaten raw, but transforms into savory sweetness when slow cooked. The tall green stalks of fennel look kind of like celery and are attached to its white, onion looking, bulb. All the parts are edible, but mainly the bulb is used for cooking.
Fennel is a great source of Vitamin C and has some unique phytonutrients with antioxidant and health-promoting effects. It is also a very good source of fiber and potassium, and helps to reduce elevated cholesterol levels and high blood pressure. Fennel is also used for various digestive problems including heartburn, intestinal gas and bloating. It’s is so easy to cook and should be added to anyone’s menu if they are looking to increase their consumption of healthy, healing foods.
- 1 large fennel bulb
- 1 TBS of organic extra-virgin olive oil
- 1 tsp of Himalayan sea salt (the pink stuff; it has less sodium)
Preheat oven to 350 degrees. Cut off the greens and root from fennel bulb and cut into wedges (it will remind you cutting on onion). Toss fennel with oil and salt in a bowl and arrange it in a single layer on a baking sheet. Bake for 25 to 30 minutes.