1. HOUSE :Courageous Cheetahs Be Courageous And Never Give Up
How are the wild fennel and wild spinach used in Mediterranean countries?
HOUSE :Courageous Cheetahs
Be Courageous And Never Give Up

2. The wild fennel
Native to the Mediterranean but has naturalized to regions all over the world, often growing abundantly in coastal foothill climates and next to riverbank locations.
It is a perennial herb and will often dry up and grow back from the same rootstock year after year in the spring season.
With tall hollow stems, the fennel plant can mature to heights of about 8 feet (2.5m) and is relatively easy to identify once you become familiar with it.

3. The wild fennel All parts of the fennel plant are edible
Typically the feathery leaves, seeds and fennel bulbs are most commonly utilized.
The fresh chopped young shoots, mature herb or root bulb can be used for salads or raw meals as well as integrated into a variety of cooked dishes.
The seeds, with their aromatic, anise-like flavour, have likewise been used throughout history as culinary spice and a digestive herbal tea infusion for soothing gastrointestinal upset.

4. Fennel-tomato pasta sauce
Cool chicken salad

5. The wild spinach
This wild edible green ranges from 1-6 feet ( cm) in height.
Grows abundantly in many temperate climates.
The undersides of the leaves are often whitish in colour, making it somewhat easy to identify.
A common wild food source in European cultures for hundreds, if not thousands of years.
Related to the protein-rich grain quinoa and the seeds can be gathered and cooked in much the same way.
The shoots, leaves and stems are all edible. Leaves can be eaten fresh or steamed as a green vegetable.
A source of oxalic acid and should be consumed in moderate amounts as a raw leafy green or steamed to remove some of these substances.

6. Spinach & Lemon Salad
Spinach Filo Pie

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