October is harvest time the fruits (improperly called seeds) of wild fennel, which grows abundantly on our 'terraces' in the wild is a very rustic plant, which here reaches a height of two meters, and that since in its ideal habitat, 'Come on' without any help from us.
The fruits that we collect are small and dark, from 'intense and persistent aroma, with a high concentration of essential oils and active ingredients.
are mostly used as a carminative or against the abdominal bloating and swelling, but are also effective in stimulating milk secretion and body wraps as decongestants for the eyes.
To prepare a decoction it puts a teaspoon in a cup of water, bring to a boil for two minutes, and allowed to stand ten minutes later.
are used also added to the kitchen 'or pandolce bread dough, biscuits, to flavor soups, added to' water from cooking the vegetables to reduce enteric fermentation, but use it in small quantities unless you want the stronger taste prevails over all the others!
The leaves have, in percentages children, the same properties as described above, I use them mainly in the kitchen to flavor salads, stuffing the cake green and sometimes chopped in 'focaccia dough, to add flavor to sweet and sour cucumbers and many other things now I can think of! Even the leaves is the same speech about the dosage, the taste tends to prevail over the other el 'high content of essential oils makes them a bit' digest.
To get a nice after-meal tea can be blended Fennel fruit, anise and chamomile flowers, fruits equally. You add half a tablespoon Mix a cup of boiling water and allow to cast for ten minutes.
It 's a pleasant taste that digestive infused with her scent, balances and soothes the spirit!
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