Fennel - my sweet Italian fennel, tomato each

Fennel - a very special plant, which we loved. He regained his place in the strawberry, will now grow rightfully in its place fennel.

I planted it once was self-seeding in subsequent years. Seeds from Aunt Lida, so that sort of do not know.

We fennel leaf. It is still the root, in which the bulb is appreciated, it is not, I grew (conservatism victim :)

What do we do with it

This is the first after the wild garlic herbs in our garden. The land has not yet come to life, not all seeds are sown, and delicate pale green Italian dill ready to decorate our dishes. We freeze it, and then slowly add the whole year in all dishes.

Taste specific. If you just chew a twig, have medicinal aftertaste. The salads and other dishes, this note is lost.

Umbrellas of fennel leaf in canned tomato for my taste, it is better than the usual dill. Good with fennel umbrellas and fast food salted tomatoes.

The cucumbers pickling and marinating is also possible to add the fennel, but I did not like. Obtain special spicy flavor.

Advantages over dill

Fennel aphids do not like, and the usual dill loves. We do not always have time to eat and prepare dill, appear aphids. Wash it there is no desire. A fennel greens, as if nothing had happened. Very rarely aphid oblyubovyvayut fennel umbrella.

Greens did not coarsens, like dill, remains soft. Across the garden is not settles, sitting in his field.

Fennel is very useful. The composition of tea for nursing mothers include fennel seeds. Babies this tea is also possible, from gases. His and cosmetologists, and nutritionists, and pharmacists, all respect, use, recommended. And we eat and enjoy themselves.

Do you like the fennel?

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