Tea

Check my new website for story, recipe and more details. Enjoy!

Duration : 0:4:53

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We stop off at Moloa’a Organica’s Farms to meet Ned Whitlock to pick some fresh organic fennel in Kilauea, Kauai.

Fennel (Foeniculum vulgare), is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of the family Apiaceae (formerly the Umbelliferae). It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. It is generally considered indigenous to the shores of the Mediterranean, but has become widely naturalised elsewhere (particularly, it seems, areas colonized by the Romans) and may now be found growing wild in many parts of the world, especially on dry soils near the sea-coast and on river-banks.
It is a highly aromatic and flavorful herb with culinary and medicinal uses, and is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable.
fennel is used as a food plant by the larvae of some Lepidoptera species including the Mouse Moth and the Anise Swallowtail.
Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly-flavoured leaves and fruits, which are often mistermed “seeds”. Its aniseed flavour comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong.

The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Fennel pollen is the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw.

For more video like this, visit http://www.hawaiiangrowntv.com/

Duration : 0:9:38

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Learn how to use fennel stalks and leaves to make chicken with chapatti and sausage stuffing in this free cooking video.

Expert: Leah Schaefer
Bio: Leah Schaefer works for Matt Senatore’s private catering.
Filmmaker: matt senatore

Duration : 0:1:34

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http://www.HippyGourmet.com
http://www.JamCruise.com
In this segment from Organic Living TV we’re on the Jam Cruise arriving in Belize! First we head over to Monkey Bay to learn about this wonderful wildlife sanctuary from the Academic Director Mathew Miller, and then we return to the MSC Orchestra ship to prepare a lovely fennel and Orange warm salad in the solar cooker!

Duration : 0:7:24

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chicken preparation with little oriental influence ,only available in few restaurants in India

Duration : 0:5:35

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It’s early in the competition and it shows. Grame Le Saux cooks a basic potato and monkfish dish, that pleases the judges but doesn’t excite. The judges are then presented with raw sausages! Followed by a rather more pleasing monkfish and asparagus dish. Finally Hardeep steps up and shows some confidence with a simple watercress and fennel salad and a rather sumptuous monkfish main. From the BBC.

Duration : 0:3:37

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Anne Burrell demonstrates how to make shrimp and fennel crostini. This video is part of Holiday Web Videos show hosted by Anne Burrell . SHOW DESCRIPTION :This video is only available online at Foodnetwork.com

Duration : 0:2:28

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Rick Stein is in Italy to demonstrate truly Mediterranean cooking styles. Try this simple and delicious recipe featuring fennel sausages, bay leaves, parsley, onions, potatoes and lemon. Great food idea from BBC cookery show Rick Stein’s Mediterranean Escape’. Watch more high quality videos on the Food YouTube channel from BBC Worldwide here: http://www.youtube.com/bbcfood

Duration : 0:3:48

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Hand Made. Made of Premium Green Tea Buds & Natural Fresh flowers, each Blooming Tea is a labor intensive, where Master tea Makers in various regions of China display their skills.
The process starts with the sorting of tea, leaf by leaf, into bundles of equal length and weight; natural fresh flowers are then hand-sewn into each bundle with cotton thread. The tightly sewn bundles are then shaped and dried at 212 degree for two hours.
It Blooms for your enjoyment!
www.bloomteahouse.com

Duration : 0:1:20

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Check my website, foodwishes.com, for the full story, recipe ingredients and more details. Please leave your comments there. Enjoy!

Duration : 0:4:51

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