Fennel fruits, also known as fennel seeds, are commonly used to add flavor to dishes, especially in curry. They have been used for medicinal purposes for many years due to their reported digestive and antispasmodic effects. Fennel seeds are rich in essential oils such as anethole and fenchone. They are commonly used to prepare herbal tea and in traditional pharmaceuticals. Fennel extract (Foeniculum Vulgare Fruit Extract) is obtained by drying the fruits after harvest and then processing them through distillation or extraction process.

Fennel: Origin and Use

The fennel plant originates from the Orient. The ancient Egyptians used fennel as both food and a healing plant. Hippocrates, the famous Greek physician, mentioned fennel as a remedy for various ailments. In China, fennel has been used in Traditional Chinese Medicine for more than 2,000 years. In the north of the Alps, Benedictine monks planted the plant in their monastery gardens as early as the 9th century.

Cultivation Of Fennel

Fennel belongs to the umbellifer family and is native to the Mediterranean region. It is grown in various parts of the world, and different subspecies have developed over the years. The bitter fennel (var. vulgare) is the most common variety; it has a bitter-sweet and slightly pungent flavor. The sweet or Roman fennel (var. dulce) has a pleasantly sweet taste. Additionally, the vegetable or onion fennel (var. azoricum) has feathery leaves and a bulb-like stem base that is used as a vegetable.

Fennel as a healing plant

Fennel seeds are commonly used in herbal teas. The essential oil, which is the main component of fennel fruits, has expectorant, antispasmodic, and gas-relieving properties. It also promotes gastrointestinal motility. In 2009, fennel gained popularity and was named the healing plant of the year.