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March 2015 Issue / Vol. 3, No. 5                                                        (Foeniculum vulgare)

Executive Chef
Richard Boyer

Executive Sous Chef 
Jose Salas

March 2015
Chef's Larder

Michael West 
Certified Sommelier

Check out this month's out-takes on our Facebook page —


CORE Kitchen & Wine Bar

Chef Charles Wiley
Prepares his signature Salmon recipe

Limoncello di Capri

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Fennel (Foeniculu vulgare)

What would we do without fennel? That’s what the ancient Romans thought. They not only cooked with it and placed it on the bottom of the oven when they baked bread, they used it as their medicine. And for good reason, modern research has found out. The most commonly-known traditional use is for good digestion. Since Americans spend more cash on OTC remedies for digestion than anything else, maybe you want to pull up a chair. Especially if forever flatulence rings a bell. This is the reason many cultures (not American) chew a few fennel seeds after a meal. Fennel’s propensity towards vasorelaxation not only helps intestines relax to release pockets of gas, but the whole vascular system benefits (Swaminathan et al., 2012), which allows for some great circulation. Blood vessels carry blood and lymph in the body, which delivers life-giving oxygen and nutrients and takes away tissue waste. The main driver for this influence is the high amount of nitrites fennel seeds contain. Researcher, Akila Swaminathan found evidence that demonstrated “that nitrites play an important role in the cardiovascular system.” This, essentially, means fennel seeds help keep the body’s organs working optimally. F. vulgare contains some of the highest amounts of ozone in the plant world (Trowbridge, 1871).