Fennel Weight:200-300 g Puree them into a flavorful

Puree them into a flavorful and bright pesto with toasted nuts and Parmesan cheese

Smell of mild garlic with sweetish overtones

Water the plant every alternate day with half a cup (125ml) of water

Most chefs suggest eating wild arugula raw or just wilted to truly appreciate its flavor

Fennel Weight:200-300 g Puree them into a flavorfulThe Fennel bulb is from the same plant that gives us Sauf seeds that we Indians eat after meals. It is native to the Mediterranean and the bulb is eaten both raw and cooked in a variety of cuisines, most famously Italian food. The bulb of the fennel plant can be prepared and eaten as a vegetable and is braised, grilled, sauteed or sliced thinly and served in salads. Fennel is a wonderfully versatile vegetable which resembles a peeled onion bulb that