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Fennel is a member of the carrot family, though it’s not a root vegetable. The base of its long stalks weave together to form a thick, crisp bulb that grows above ground. Above the bulb, at the tip of the stalks, it has light, feathery leaves that resemble dill. When it goes to seed, fennel also produces small yellow flowers among the leaves. Every part of it is edible, from the bulb to the flowers, and it can be eaten raw or cooked.

Though the stalks and leaves are edible, fennel recipes most often call for the bulb. When raw, it has a crisp texture similar to celery and a fresh licorice flavor. It caramelizes as it cooks, taking on a sweeter flavor and tender, melt-in-your mouth texture.

And did I mention that it has all sorts of health benefits too? It’s low in calories, but high in nutrients like dietary fiber, potassium, and vitamin C, to name a few. 🌟 💥

Cumin is a leafy plant that grows low to the ground in China, India, the Middle East, and the Mediterranean region. The fruit of the plant is called the cumin seed, and it’s popular all over the world as a spice. Cumin has become the subject of medical research, as anecdotal evidence claims it has all kinds of health benefits.
Most of cumin’s claimed benefits have to do with your digestion, immune system, and circulation. 😄 🌟 💥