愛上了Fennel/Fenchel-小茴香

前幾天在Facebook 的Veganism 的專頁，看見他們介紹Fenchel。

對fenchel的認識有限，只知可拿來沖茶喝，可治肚飽、肚脹，就是初生嬰兒也可以喝。

在超級市場常常看見這植物，但不知怎樣去吃它，看過介紹後立即買一個回來試試。 它沒有洋蔥的味道那麼濃卻又比西芹的味道厚一些，吃後口中也有一種清涼的感覺，再配上綠葉Salat，感覺好清新、好乾淨！

覺得這中文譯名很好聽，茴香迴香，迴盪在口中的香，它真的很香！

Raw Fennel Salad serves 4

1 bulb organic fennel, keep the tops for garnish and flavor 1/2 medium red onion

1/2 organic cucumber ~2 Tbsp fennel tops, finely chopped 2 lemons, juiced 1/2-3/4 tsp

kosher salt Thinly slice fennel, onion and cucumber.

Pour juice over and add salt. Sprinkle on fennel tops.

Massage ingredients with cleans hands until combined.

Great crunchy texture day one, less crunchy day two (doubt it will make it much longer.) Delicious every time.

Originall receipe from “Talking Kitchen”