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Why isn't fennel in the Extraction Preparation Chart?

Hello, I love fennel, but I don't see it in the Extraction Preparation Chart (very helpful, by the way)

I am guessing it's good to put in -- but might have been overlooked because many would find the taste too overpowering?

Also, I asked in another forum about how to deal with the stringy fibers of ginger. I love using it, but I hate sucking up the fiberous strings at the bottom of the cup. Any suggestions? Thanks!

2 Answers
6 years ago

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I don't know about fennel because the taste is too strong for me, but I use fresh ginger in most of my blasts. I cut off a small chunk and slice it up and throw it in and have not had any issues with fibers in the bottom of the cup. I only use the inside, not the "peel" on the outside of the ginger. And with ginger, a little goes a long way!!
Thanks Nancy -- I too am using just a small chunk. Probably about a 1/2 inch square. I guess what you're doing different is slicing it up. I'll try that. Sorry you don't love fennel; it's one of those flavors that people either love or hate!
I've used fennel and I love the licorice-like flavor it adds! The first time I just used some of the white bulb and then I tried the stalk the second time around, but they seemed a bit more tough, stringy and pithy. The bulb seemed a bit more powerful in flavor. The ferny tops are edible too and can be used as a flavorful herb. Here's a graphic that shows how to prep fennel for the bulb portion.

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