1, back to the incense that is fennel cabbage, rich in vitamin B1, B2, C, PP, carotene and fiber, causing it to have a special fragrant smell is fennel oil, can stimulate the gastrointestinal neurovascular, with stomach and gas effect, so it is with meat and fat with the excellent vegetables.
2, fennel greens cooked or soaked in wine to drink, feasible gas, dispersal of cold, pain. Fennel seedling leaves raw pounded juice drink or external compresses, can cure malignant canker sores. Fennel is pungent in flavor and warm in nature. Appetizing and eating, regulating qi and dispersing cold, and helping the Yang Road.
3, fennel is an important spice plant. Leaves and fruits have a special aroma. Young leaves washed and cut fine with salt and monosodium glutamate, sesame oil and other seasonings, taste fragrant, can promote appetite. Can also be used as dumpling or bun filling. The fruit is mostly used as a spice.
Expanded Information:
Fennel has more effects and is loved by people. Commonly eaten mostly used to make buns and dumplings filling, and its seeds (cumin) has a special aroma, in the north is very popular, while the south is rare.
Because "fennel" and "hometown" sound the same, so many places in the North in the Spring Festival like to wrap fennel meat dumplings. Usually, they like to use fennel cabbage and pork together into the filling of buns, dumplings, spring rolls, etc., rarely made into fried dishes, but there are and eggs, minced meat and fried or even stir-fried.
Can also be accompanied by minced meat soup, but fennel greens vegetarian aroma is heavy, or with some meat or eggs and more fat as well. In the north, fennel is considered to be more "oily", so it is usually served with more fat when making dumplings and buns.
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