The leaves, stalks, roots of celery, fennel seeds, which have delicate scent and sweet taste, give plenty of room for culinary imagination and help to make more delicious (dn) dietary nutrition for those people who, for whatever reason, doctors recommend avoiding the use of herbs and spices. Root celery most often found in stores. This vegetable is especially useful during the period from November to April, when most of the fresh green plants, that contain the necessary human body biologically active substances, are not available. A distinctive feature of celery is that the characteristic tart flavor, spicy-sweet and bitter taste of all biologically active substances is well preserved in it. When you buying celery, choose the least knotty roots with smooth skin, it allows you to brush them with the least losses. The green tops that adorn some of the roots, you can use to decorate the finished dishes or added to soups - they have a specific smell and could serve as a condiment. Celery roots need to be refrigerated. Petiolar celery is a useful dietary product, which should be used for people who are overweight, with impaired renal function, chronic constipation, flatulence, depression, reducing sexual desire. Fennel is valued for the content of biologically active substances, especially needed by the body in winter, as well as the presence of vitamins A, group B, C, D, PP, K, macro and micro nutrients, flavonoids and coumarins. It can be considered a (dn) dietary nutrition product, which stimulates digestion and have a weak choleretic, diuretic and antispasmodic action. Vegetable fennel is a great diet product with a delicate anise flavor and a unique sweet taste - it should be used more often for people who have problems caused by poor digestion, chronic coronary insufficiency and hypertension. It can be used in a variety of salads, fresh or cooked, as well as a separate dish. Stewed or baked fennel is delicious side dish to meat or fish. Vegetable fennel is on sale almost year round, but it is particularly useful for our body in the winter. Cabbage-head white with small light-green leaves are best. The leaves of fennel with a delicate anise flavor can be used to decorate dishes, as well as a seasoning or garnish. It is ideally set off the taste of meat. There are many courses with the addition of celery and fennel.
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