Fennel belongs to the Umbelliferae family. Its edible part is the bulb, whitish in color, and which can have various shapes, from oval to round or elongated and a diameter of between 10 to 15 cm. Its flavor is similar to that of celery, all with a certain aniseed touch.  

The origin of fennel can be placed in the Mediterranean, everything and that grows wild in most of Europe. Fennel has been known since ancient Egypt, however, it is only with the Romans that it begins to be used as food, being used mainly as a flavoring for sauces. It is the Italian people that should be thanked for the fact that they discovered the cultivation of the sweet variety, managing to obtain a more tender bulb. Currently, its cultivation is no longer exclusive to Europe, having spread to America.  

It is worth noting the level of carbohydrates and fiber among its components, although it also has good levels of potassium, and vitamin B3 and A. On the other hand, and as usual among all vegetables, its caloric intake is rather low, so it is ideal for slimming diets. Potassium has diuretic effects, while fiber reduces cholesterol and promotes intestinal transit. The digestive property of fennel, improving the digestive process, reducing bloating and helping to relieve gastric pain, must be attributed to the notable presence of acetol in its composition.  

Its aromatic seeds are used for the preparation of infusions in order to combat intestinal problems. The sweet varieties introduced on the market have improved their appreciation as a vegetable thanks to their delicate flavor. It is used for salads, fresh, and also steamed, boiled or as a flavoring in meat and fish dishes.  

It must be stored in the refrigerator protected by a perforated plastic bag for optimum conservation.