回复: 春天来了,想种点空心菜什么的,有经验的进来说说啊...
Fennel:
Widely used since Roman times and more recently proclaimed as the best vegetable in the world by Thomas Jefferson, all parts of fennel are edible, possessing a mild, sweet anise like flavor. Fresh fennel is now becoming popular in America, as domestic cooks are learning of the versatility and unique flavor of this vegetable not only when used raw, but also when cooked.
What is fennel? There are three distinct forms of fennel with two being of culinary importance. The first is sweet, also called common or Roman fennel used mostly as an herb, fresh or in the seed form. The second type of fennel is Florence fennel, more vegetable than herb and is the variety most Americans are accustomed to buying at market.
Nutritional value. A good source of fiber as well as vitamin C and potassium, fennel is extremely low in calories with only about 27 per cup and possesses small amounts of calcium, iron and vitamins A and B.
Selecting fresh fennel. Available year around, fennel is best in the fall through the spring. Choose fennel that is firm and whitish green in color without cracks or blemishes. The bulb should be tight and compact and the leaves should look fresh, green and never limp or wilted.
Storing fresh fennel. The quality of fennel deteriorates quickly after harvest. It is best to store fresh fennel in plastic in the high moisture vegetable crisper of the refrigerator, for up to three days.
General uses. All parts of fennel are edible but the part most used is the crisp bulb. Delicious raw as crudité, sliced in salads or shaved thin and served with lemon juice, olive oil and shaved Parmesan Reggiano, raw fennel is prized for its crisp texture. Cooked, the flavor mellows and the texture softens. Fennel is wonderful grilled, baked, fried, roasted, sautéed, stir-fried and braised. Also delicious blanched quickly in salted boiling water and marinated in vinaigrette or used in soups and purees. Fresh fennel pairs well with seafood, shellfish and lighter meats such as veal and pork. Sweet fennel seeds are used extensively in Italian and Scandinavian baking.
Preparation. Trim stalks and green leaves, reserving them for use in soups, stocks and as a flavoring agent when cooking fish or roasting meats. Peel off outer fibrous strings or completely remove tough outer layers. When using in halves or quarters, pare out part of the core. For crudité, peel off leaves individually, trim core end and cut as desired. The core can be left intact when making thicker slices, helping keep the bulb together.
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