cyprus fennel


  • Made In Cyprus, Europe
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Fennel is a flowering plant related to carrots. The bases of the leaf stalks of Florence fennel, or finocchio, overlap tightly in the manner of celery, forming a sweet, crisp, and crunchy bulb above the roots that can be sliced for a fresh and tasty addition to salads and many other dishes. The seeds and leaves are also used in many cuisines around the world. The plant is indigenous to the Mediterranean region, where it has grown since ancient times, and now grows wild on many other seacoasts around the world. Fennel is cultivated in the United States, France, India, and Russia, among other places.

The ancient Greeks called the plant “marathon”; it gave its name to the great Battle of Marathon, fought on a field full of fennel. The plant is an excellent source of vitamin C. It is also a very good source of dietary fiber, potassium, molybdenum, manganese, copper, phosphorus and folate. 

Longfellow’s 1842 poem “The Goblet of Life” repeatedly refers to the plant and mentions its purported ability to strengthen eyesight:

Above the lower plants it towers,

The Fennel with its yellow flowers;

And in an earlier age than ours

Was gifted with the wondrous powers

Lost vision to restore.

The four different parts of fennel—the seeds, base, stalks, and leaves—can all be used in cooking. Dried fennel seed is an aromatic, anise-flavored spice; fresh seeds are brown or green, and are best for cooking. The bulb has a slight licorice flavor and can be sautéed, stewed, braised, grilled, or eaten raw. The best way to slice a fennel bulb is to do so vertically through the bulb. If your recipe calls for chunked, diced, or julienned fennel, remove the harder core from the center before slicing.

Use the plant stalks in soups, stocks, and stews. Use young tender leaves, delicately flavored and similar in shape to those of dill, as an herb seasoning, for garnishes, as a base or flavoring for salads, to flavor sauces served with puddings, and also in soups and fish sauce.

Fennel is most associated with Italian cooking, where it is a key ingredient in fresh sausage and also appears in risotto. But many cultures in India and neighboring countries, Afghanistan, Iran, and the Middle East use the plant’s seed as one of their most important spices. It is an essential ingredient of Chinese five-spice powders.

Many egg, fish, and other dishes employ fresh or dried fennel leaves. In Syria and Lebanon, the young leaves are central to a special kind of egg omelet (along with onions and flour) called ijjeh. The plant is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. Israelis make salad of chopped fennel bulbs flavored with salt, black pepper, lemon juice, parsley, olive oil, and sometimes sumac.

Store fresh the plant in the refrigerator crisper, where it should keep fresh for about four days (it starts losing flavor as it ages). Store dried seeds in an airtight container in a cool dry place, where they will keep for about six months. Storing fresh seeds in the refrigerator will help to keep them fresher longer.

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968