Fennel Seed

This plant has feathery leaves, yellow flowers and perennial in nature. This is generally considered as a food plant. The color of the fennel plant is pale yellowish green and grows to a height of 2.5m and has hollow stems. The leaves are needle shaped and are also aromatic and the flowers terminal compound. The fruit when becomes dry is the flavoring herb. It is grooved measuring 4-10 mm long.

Its origin is considered to be Mediterranean and grows well on dry soils near river banks and sea coast. The plant propagates well and is grown widely. The fennel pollen is considered to be very expensive.

• The bulb, foliage and seeds are widely used in different cuisines.

• The dried fennel is brown or green when fresh and has anise flavor and this considered optimal for cooking.

• The leaves are delicately flavored and are used for seasoning purposes.

• The bulb is eaten in various forms. They are either cooked, sautéed or eaten raw.

• They are used as a flavoring agent in some natural toothpaste.

• They form a part of salads, pastas in Mediterranean cuisine.

• This forms an important ingredient of Italian sausage and North Europe rye breads.

• It is an important part of the Indian sub-continent cooking.

• In Lebanon it is used in egg omelet.

The medicinal benefits of fennel seed are:

• They contain pytoestrogens.

• They are mainly used along with purgatives.

• Fennel powder mixed with sodium bicarbonate helps to ease flatulence in infants.

• It is used as a tonic to treat colic and teething in babies.

• The tea made from this herb can relax adults.

• It reduces bloating caused due to indigestion.

• The oil helps in concentration.

• Lessens hypertension, and used as a diuretic.

• It causes enhanced milk production in breastfeeding mothers.

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