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| Fennel | ||||||||||||||||||||||||||
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This member of the celery family is a well-known herb native to southern Europe and western Asia, but it was known in ancient China (as xiao hui xiang) as well as in India, Egypt, and Greece. In the Middle Ages it was prized as a vegetable and it is still appreciated for its flavor today. Colonists brought it to the New World. Some herbal references distinguish between sweet and bitter fennel. Although the entire plant is edible, only the fruits ("seeds") and their essential oil are used medicinally. The fruits are collected in August and September when they are ripe and then dried. In China, it is considered a "wind-dispelling herb," restoring normal stomach function, dispersing cold, and restoring the flow of qi (pronounced chee). Aside from the specifically Chinese concept of qi, these uses are remarkably similar to those in European herbal medicine. The dried fruits of fennel contain an
essential oil (2 percent in sweet fennel, 4 percent in bitter fennel). This oil
contains anethole (80 percent in sweet fennel, at least 60 percent in bitter
fennel), fenchone, and estragole. Alpha- and beta-pinene, limonene, and
beta-myrcene have also been identified, along with anisaldehyde. The fixed oil
present at levels of approximately 20 percent contains oleic acid, vitamin E,
and petroselinic acid. Caffeic acid and its derivatives and flavonoids
including quercitin, isoquercitin, and kaempferol compounds occur in sweet
fennel.
In traditional herbal medicine,
fennel was used to treat indigestion and flatulence, encourage production of
breast milk, improve sex drive, increase urination, and bring on menstrual
bleeding. In Europe, in addition to digestive complaints, fennel is
recommended for colds and congestion. An extract had measurable
anti-inflammatory activity in experiments. In laboratory studies, fennel
oil increased movement of the stomach but counteracted spasms of smooth muscle
in the gut. Perhaps this activity explains its reputation in treating
flatulence. Findings on the oil's toxicity are contradictory.
If you like the taste of anise or
licorice, try this as a tea. The infusion is made by pouring 2/3 cup
boiling water over 1 to 2 teaspoons (2 to 5 g) of the dried fruit crushed
immediately beforehand, steeping for ten to fifteen minutes, and straining
it. Maximum daily dose is 7 g of fennel. Fennel infusions may be
taken for as long as desired, but stronger forms of the herb such as extracts
should not be used for more than two weeks except under medical
supervision. Use of the volatile oil is not
recommended. If you are looking for information about specific herbs, or vegetables, please try using our search tool. Thanks for stopping by! |
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