Fennel is a flowering plant species in the carrot family. It is a perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-cost and on riverbanks. It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe.

In Old English, fennel comes by the name finule and is one of the nine plants invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10th century. The Greek name for fennel is marathon or marathos and the place of the famous battle of Marathon, literally means a plain with fennels. The word is first attested in Mycenaean Linear B form as ma-ra-tu-wo.

The fennel herb gets its aromatic flavour from anethole, an aromatic compound found in anise and star anise as well. However the distinct liquorice flavour is much milder in fennel than in anise. Cooking fennel is relatively easy and it can be added to a variety of dishes such as curries and pasta. Fennel recipes form an integral part of the culinary traditions in many different countries. Different parts of the plant such as the fennel bulb, the foliage, and fennel seeds have various medicinal purposes.

The fennel bulb has a high amount of vitamin C needed for the proper functioning of the immune system. In addition, the bulb is rich in fiber, which helps reduce cholesterol levels. The bulbs can be consumed raw or can be lightly roasted or sauted. The leaves are a good source of potassium which helps to reduce blood pressure and the risk of heart attack. Fennel leaves are often used in fennel salad. The seeds are a common ingredient in bread, salads and in many cuisines across the Indian subcontinent.

The health benefit of fennel include relief from anemia, indigestion, flatulence, constipation, colic, diarrhea, respiratory disorders, menstrual disorders, and its benefits regarding eye care. Fennel, which has the scientific name, or its essence, is widely used around the world in mouth fresheners, toothpastes, desserts, antacids and in various culinary applications. Fennel is also one of the main components of the alcohol absinthe, although the plant does not have hallucinogenic properties.

Medicinal Applications:

Fennel is effectively used to treat anemia. Iron and histidine, an amino acid found in fennel, are both helpful in treatment of anemia. Whereas iron is the chief constituent of hemoglobin, histidine stimulates production of hemoglobin and also helps in the formation of various other components of the blood.

It is a common practice, particularly on the Indian Subcontinent, to chew fennel seeds after meals. This is done to fascilitate digestion and to eliminate bad breath.

Some of the components of the essential oils in fennel are stimulants and they stimulate secretion of digestive and gastric juices, while reducing inflammation of the stomach and intestines, and facilitating proper absorption of nutrients from the food. Furthermore, it can eliminate constipation and thereby protect the body from a wide range of intestinal troubles that can stem from being blocked up. It also has basic antiacidic properties and is extensively used in antacid preparations. In culinary applications, it is also used as an ingredient of focal point of many appetizers.

Fennel is very popular as an antiflatulent, due to the carminative properties of the aspartic acid found in fennel. Its extract can be used by everyone, from infants to the elderly, as a way to reduce flatulence and to expel excess gas from the stomach. It is commonly used in remedies to reduce symptoms of non-ulcer dyspepsia and flatulence in infants and young children.

This is to inform you that we are not doctors. What is written above has a simple character and in no way replaces medical application. Always consult your doctor about your health issues.