The Fenel: a valuable winter vegetable
There are two species: the sweet fennel, eats great white ameliore sheath and bitter or wild which use mainly the buds or the leaves flavoring.
Obviously the first type is what is more easily and in all regions of Italy. When you buy the sheaths of the fennel must be compact and fleshy; the part formed by green leaves should appear fresh. Sellers are the fags in males and females, referring to the shape that, in the case of the male, the female is more rounded. The first are more suitable to be enjoyed raw (I normally love them feverishly with the mandolin), lend themselves to various types of cooking.
As regards nutritional properties, the fennel is one of the less-caloric vegetables being lacking in lipids and starches; It is full of water and essential oils that make it very digestive and diuretic. Also stimulates the appetite. It is particularly suitable for women who breastfeed because it favors the production of milk. Furthermore, fennel has a digestive and soothing effect on the intestines, because it helps to eliminate intestinal gas. The green leaves are usually deleted are actually valuable: for example, chopped vegetables, and additions to make them more digestible and tasty