The perfume of anise….
Conservation: 1 week in the refrigerator in an hermetic box.
Preparation : Cut the stems (useful to perfume sauces), slice the base (the core), wash with large water. Divide the bulb into 2 or 4 to cook it. Detail inf dices or fine plates to eat raw .
Cooking: 30 to 45 mns in lightly salted ebullient water, 45 mns braised in a stew-pan or in furnace, 10 to 15 mns in pressure-cooker, 15 mns with the microwaves for 800g : cut in slices, add some water, cover, mix on mid-cooking.
Nutrition: energetic low value, 25 kcal for 100g. Source of fibres, rich in vitamin C, E, source of iron, potassium .