Fennel

Fennel, or Foeniculum vulgare, is a flavorful culinary herb as well as a medicinal plant. Fennel plants are green and white, with feathery leaves and yellow flowers.

Fennel is high in fiber, vitamin C, potassium, and manganese, and has just a few calories per serving. It also includes anethole, a compound that gives fennel its distinct flavor, aroma, and a wide array of health benefits. In one rat study, anethole was shown to be able to modify some of the enzymes involved in carbohydrate metabolism, lowering blood sugar levels. Furthermore, test-tube studies have discovered that anethole has antibacterial characteristics and may limit bacterial development. Fennel may be eaten raw, roasted, or sautéed, and it can also be used in salads, soups, sauces, and pasta dishes.