Fennel– a perennial spicy-aromatic plant that belongs to the celery family. The appearance of fennel resembles dill (see photo), and its taste and aroma are more like anise. The plant is native to Southern Europe and Asia Minor, and is also found in the Mediterranean. Today, fennel is grown in many countries around the world, in particular, its largest importers are Italy, Japan, and Argentina. In general, fennel is cultivated for its sweet, slightly spicy flavor and characteristic aroma. By the way, this plant is also known as sweet dill. Not only the leaves of the plant, but also its other parts, such as seeds, are widely used in cooking.
Cultivated fennel has two types:
- fennel - produces exclusively seeds and greens;
- vegetable fennel - this type has a fleshy stem or, as it is also called, a “head”.
It is better to store the plant in the refrigerator, but no more than 5 days. Its aroma is not particularly persistent and disappears quite quickly, and therefore you should not stock up on fennel for future use, but it is better to buy fresh if necessary.
Growing
Knowing about the beneficial properties of the plant, many people think about how to grow fennel. Everything is very simple! Fennel is grown from seeds that are sown in the spring (they begin to do this around mid-April, and can be sown until the beginning of June). In addition, you can plant previously prepared seedlings (this method is more acceptable, since when grown by seeds, a fleshy head may not form at the base of the fennel, which is due to long daylight hours). Seedlings are planted in February-March.
When planting, the bed is first well fertilized and supplied with water, and then covered with film to retain the necessary moisture. The distance between plants when planting should be about 40 - 50 cm. Such a plant should also be maintained between the beds. By the way, we draw your attention to the fact that fennel should be planted separately from other plants, since if there is a lack of moisture, it will take it from other crops that are in close proximity. In addition, it is believed that fennel can inhibit the growth of some plants, for example, and some others.
At the end of May, the fennel needs to be “twisted”, this is necessary in order to bleach the heads of the plant. The greenery of the plant will delight you throughout the summer, and the harvest of conanets should be harvested closer to autumn.
Beneficial features
The beneficial properties of fennel were well known to the doctors of Ancient Greece and Rome. At that time, it was used to treat coughs, stomach ailments, and headaches. In ancient times, it was believed that the plant gave strength and endurance to the human body.
The juice of the spicy plant helps with vision problems, it helps relieve eye fatigue and reduces irritation. Folk recipes recommend the plant for the treatment of conjunctivitis and even cataracts.
Fennel is known for its antioxidant effect on the human body, because it contains a very useful substance anethole. It prevents the development of cancer and is an effective hepatoprotector.
Vitamin C, which is found in large quantities in fennel, ensures the normal functioning of the immune system and helps with arthritis. In addition, Ayurveda recommends using the roots of the plant as a mild laxative, and the seeds as a stimulant.
The plant is used as a remedy that improves the process of milk formation in lactating women. Fennel mimics female hormone production, which primes the endocrine system to produce estrogen.
It is also worth noting that fennel has a fairly large amount of essential oil. It is used in aromatherapy as a remedy against cellulite and obesity. For this purpose, it will be enough to add a few drops of essential oil to an anti-cellulite cream or mixture designed to combat “orange peel”.
Use in cooking
In cooking, the spicy plant is used in different forms: as a seasoning, additive to salads, etc. For gastronomic purposes, dried seeds or leaves of the plant are usually used. Gourmets claim that the taste and aroma of fennel is most fully revealed when paired with white fish. Actually, it is for this reason that fennel is used for baking fish, and also meat, adding ginger to it.
It is recommended to stew or bake fennel heads and then serve them with meat dishes as an unusual side dish. When buying them, you need to be especially vigilant, because as we mentioned earlier, fennel tends to lose its unique aroma and brightness of taste over time. So, the heads of cabbage should be dense and light green, and the aroma should be fresh with notes of anise. Properly prepared fennel has a wonderful taste.
Interestingly, in India, fennel seeds are served at the end of dinner, as a dessert and to freshen breath after meals. To do this, they are rolled in sugar to add a pleasant sweet taste.
The seeds of the plant can be consumed whole or ground. By the way, fennel is often used for various kinds of pickles and preservation. Its aroma combines notes of anise and garden dill, so it is best suited for pickling cucumbers and other vegetables.
Fennel contains a large amount of fatty oils, which are sometimes used as a substitute for cocoa butter. In the manufacture of bakery products, the seeds can be sprinkled on sweet rolls and cookies. Fennel is included in some pudding and pies recipes.
The leaves and petioles of the plant are used in the national cuisine of China, India, as well as Romania and Hungary. Here they are used to prepare traditional vegetable soups, as well as fish dishes. In addition, a small amount of leaves is added to salads and meat dishes.
Fennel lovers brew its leaves like tea, sometimes adding ginger to this drink. A hot drink made from these two components will provide good protection against colds.
Fennel benefits and treatment
The benefits of fennel are explained by its composition. Young children are given so-called “dill water,” which is also made from fennel. This remedy perfectly helps with bloating and gas accumulation. People sometimes call it medicinal dill, although fennel does not have many similarities with garden dill.
Preparations based on fennel are widely used as an antispasmodic and carminative. Fennel decoctions are used for bronchitis and whooping cough.
The fruits of the plant, thanks to their delicate aroma, awaken appetite and improve digestive processes. Fennel is known for its antifungal properties. Essential oil can be used as a room sanitizer; this will significantly reduce the number of fungi in the space.
There is evidence that fennel essential oil has a stimulating effect on men and women.
By the way, you can buy fennel in any supermarket or market, but you can only find its essential oil in a pharmacy. In addition, the plant can be purchased in the form of herbal tea.
Harm of fennel and contraindications
There are no contraindications to the use of the plant as such. Of course, due to its antispasmodic effect, it is better not to use fennel for pregnant women and people suffering from epilepsy. Individual intolerance to the product should not be ruled out.
02.12.2017
Today's spotlight is on an important player in the world of spices: fennel, whose humble seeds are known for their medicinal properties and varied culinary uses. The benefits of using this spice on a regular basis are many. Fennel seeds have health benefits that help regulate blood pressure, fight diseases, improve vision, relieve asthma, etc. Here you will learn everything about fennel: what it is, how it is useful, contraindications for use, how and what dishes to use with it cook and much more.
What is fennel?
Fennel is a dense, crunchy, bulbous vegetable with the top part looking like a dill. All parts of the plant are edible, and the seeds, which have a warm, bright flavor similar to anise or tarragon, are used as a seasoning in sweet and savory dishes around the world.
Fennel seeds (fruit) are especially popular in Italian, Indian and Middle Eastern cuisine.
What fennel looks like - photo
general description
Fennel is a perennial herb belonging to the Umbelliferae family, which also includes caraway, dill, anise, etc.
The scientific name of fennel is Foeniculum vulgare mill.
Synonyms: finokio, pharmaceutical dill, Voloshsky dill, sweet anise, sweet cumin.
This plant is native to Southern Europe and is widely distributed throughout Europe, the Middle East, China, India and Turkey.
Common fennel consists of a white or pale green bulb from which closely spaced stems grow. The stems are covered with bright green lacy leaves.
This plant can reach up to 2 meters in height and has golden-yellow flowers in umbels that produce fruit.
The seeds (fruits) resemble anise in appearance. They are oblong or slightly curved, about 3-4 mm long, light brown in color with thin vertical stripes on the surface.
The bulb, stem, leaves and seeds are all edible.
Fennel and dill - what's the difference between them?
Fennel leaves are very similar to fresh dill, so they are often confused and considered to be the same plant.
The table will demonstrate the difference between fennel and dill.
External differences in the photo:
How to make fennel seasoning
Fennel seeds are used as a seasoning, but all parts of the plant are also edible:
- Roots are pulled out in early spring in the second year of life or late autumn in the first year.
- Leaves and stems are cut before flowering.
- Umbrellas - cut off until the buds have fully blossomed.
- Seeds – Harvest when the seed heads turn light brown. Collection is carried out in the early hours to avoid seed loss. The stems are kept under shelters until they are dry, then they are threshed and cleaned of any impurities and debris before being sent for sale.
What is the smell and taste of fennel?
Fennel seeds have a pleasant anise-like sweet-spicy aroma and taste.
The leaves and stems are used in salads, but the main attraction of fennel is the bulb itself. It's very dense and crunchy, and a bit like licorice and anise. It has a fresh, bright taste.
How to choose fennel
Choose bulbs that are bright white, unblemished, heavy and dense. The stems should be firm. Avoid bulbs with outer layers that are too loose or cracked.
It's best to buy fennel with the stems still attached, or at least with some stems remaining. Such bulbs last longer than those from which they are completely removed.
When purchasing seeds, look for them in colors ranging from bright green to light green. The freshest and best quality are usually bright green, plump, with a strong fennel aroma. Old seeds lose this bright color over time.
How to store fennel
Whole seeds should be stored in a cool, dry place in an airtight container, away from sunlight. The spice will not lose its aroma for 6 months.
Store ground fennel in airtight containers in the refrigerator and use as soon as possible: it has a short shelf life as it quickly loses its flavor due to the evaporation of essential oils.
Fresh leaves are best consumed immediately. In the refrigerator they retain their beneficial properties for 3-4 days, but the aroma gradually disappears.
Wrap the bulbs tightly in film or a damp cloth and place in the refrigerator. They will be usable within 10 days.
Chemical composition
Fennel contains many health-promoting nutrients, compounds, antioxidants, dietary fiber, minerals and vitamins.
Nutritional value of fennel seeds (Foeniculum vulgare) per 100 g.
| Name | Quantity | Percentage of daily value, % |
|---|---|---|
| Energy value | 345 Kcal | 17 |
| Carbohydrates | 52.29 g | 40 |
| Squirrels | 15.80 g | 28 |
| Fats | 14.87 g | 48 |
| Dietary fiber | 39.8 g | 104 |
| Niacin | 6,050 mg | 37 |
| Pyridoxine | 0.470 mg | 36 |
| Riboflavin | 0.353 mg | 28 |
| Thiamine | 0.408 mg | 34 |
| Vitamin A | 135 IU | 4,5 |
| Vitamin C | 21 mg | 35 |
| Sodium | 88 mg | 6 |
| Potassium | 1694 mg | 36 |
| Calcium | 1196 mg | 120 |
| Copper | 1.067 mg | 118 |
| Iron | 18.54 mg | 232 |
| Magnesium | 385 mg | 96 |
| Manganese | 6.533 mg | 284 |
| Phosphorus | 487 mg | 70 |
| Zinc | 3.70 mg | 33,5 |
Physiological role
Fennel seeds have the following effects on the body:
- carminative;
- diuretic;
- anti-inflammatory;
- tonic;
- antispasmodic;
- expectorant.
Useful properties of fennel
Fennel seeds contain flavonoids such as kaempferol and quercetin. These compounds act as powerful antioxidants, removing harmful free radicals from the body, thereby providing protection against cancer, infections, aging and degenerative neurological diseases.
Fennel is also rich in fiber: 100 g of seeds contain 39.8 g of dietary fiber. Most of it is metabolically inert insoluble fiber, which helps bulk up food, absorb water throughout the digestive system, and relieve constipation.
Additionally, fiber binds to bile salts (derived from cholesterol) and reduces their reabsorption in the colon. Thus, it reduces the level of “bad” LDL cholesterol in the blood serum. Along with flavonoid antioxidants, fennel's dietary fiber helps protect the colon lining from cancer.
Fennel seeds contain health-promoting volatile essential oils such as anethole, limonene, anisealdehyde, pinene, myrcene, fenchone, chavicol and cineole. It is known that these active substances have antioxidant, digestive, and antimicrobial properties.
Fennel seeds are concentrated in minerals such as copper, iron, calcium, potassium, manganese, selenium, zinc and magnesium. Copper is necessary for the production of red blood cells. Iron is required for the formation of red blood cells. Zinc is an important cofactor in many enzymes that increase sperm activity and regulate digestion and nucleic acid synthesis. Potassium is a component of cells and body fluids that help control heart rate and blood pressure. The human body uses manganese as a cofactor for the important antioxidant enzyme, superoxide dismutase.
Fennel seeds are a storehouse for many vital vitamins: A, E, C, as well as B vitamins such as thiamine, pyridoxine, riboflavin and niacin.
The seed oil is used to treat coughs, bronchitis and as a massage oil to treat joint pain.
10 Health Benefits of Fennel Seeds
- Helps regulate blood pressure. Fennel seeds are also rich in potassium, which helps control heart rate and blood pressure.
- Works as a diuretic - if you drink fennel tea regularly, it helps remove toxins and reduces the risk of genitourinary problems. They also stimulate sweating.
- Useful for indigestion, bloating and constipation. Fennel seeds contain estragole, fenchone and anethole, which have antispasmodic and anti-inflammatory properties. Fennel tea is often used for newborns to relieve colic and aid digestion.
- Reduces asthma symptoms. Fennel seeds and their phytonutrients help clear sinuses. They combat bronchitis, phlegm accumulation and cough as they have expectorant properties.
- Helps cleanse the blood. The essential oils and fiber in the seeds are very beneficial in flushing out toxins from the body, which helps cleanse the blood.
- Improves vision. Fennel seeds contain vitamin A, which supports normal vision.
- Treats acne. If fennel seeds are consumed on a regular basis, they provide the body with valuable minerals such as zinc, calcium and selenium. They are very beneficial for balancing hormones and maintaining healthy skin.
- Protects against cancer. The seeds also have very powerful free radical scavenging properties. It helps protect the body from various types of skin, stomach and breast cancers. Fennel seeds also have very powerful chemomodulatory effects.
- Increases the secretion of breast milk in nursing mothers. Fennel seeds contain anethole, which is considered a phytoestrogen. It mimics the properties of the hormonal estrogen, which is usually involved in the growth of mammary glands and increased milk secretion in women. Estrogen is also responsible for female secondary sexual characteristics. Some women use fennel seeds to simply enlarge their breasts, although no evidence supports this effect.
- Helps to lose excess weight. The dietary fiber in fennel is an important factor for weight loss as it acts as a “filler” in the digestive system. The result is an increase in satiety and a decrease in appetite, making a person feel fuller longer and reducing overall calorie intake.
The daily dose of fennel for adults is 5 to 7 grams of seeds or 0.1 to 0.6 milliliters of oil.
Contraindications (harm) of fennel
Fennel is safe to consume as a spice, but may cause an allergic reaction if you are already allergic to carrots or celery.
Do not consume fennel seeds in large quantities. Compounds in fennel can be neurotoxic in high concentrations and can cause hallucinations and seizures.
Not recommended for patients with cancer, especially those with estrogen-dependent cancer. However, fennel tea is good for relieving stomach cramps and vomiting after chemotherapy or radiation therapy.
Use of fennel in cooking
All parts of fennel—the base, stems and leaves, and seeds—can be eaten, and the seeds can be used as a flavoring in many recipes.
Fennel seeds
Add whole fennel seeds or chop them. They are used in both sweet and savory dishes. If you choose to use them whole, be sure to lightly crush the seeds using the wide part of a knife to release the flavorful oils.
The seeds are added as a spicy seasoning:
- to fish, meat and vegetables, especially dried;
- as a filling for pies, used for sprinkling buns and cookies;
- in soups (fish, vegetable, pork);
- in second courses (fish, pork);
- in marinades for vegetables and pickles from cabbage, cucumbers, apples, watermelons.
If the presence of seeds in the finished dish is undesirable, you can put them in a saucepan in a gauze bag and remove them at the end of cooking.
Bulb
Before you cook fennel, you most often need to cut it into pieces. Here's how to do it:
- If the fennel bulb still has stems attached, cut them off as close to the junction as possible.
- Cut the onion in half. Cut off the tough root part. Then make a cut from top to bottom through the middle of the fennel bulb.
- Cut the resulting halves into quarters. Peel and discard the wilted outer layers.
- Cut each part of the fennel into slices. With the quarter still on its side, slice it crosswise to create small pieces.
The fennel bulb can be used whole as a side dish or cut lengthwise into 2 parts. It can be boiled and grated or stewed.
- The onion is consumed fresh in vegetable salads.
- Add when stewing fish and meat.
- Pairs well with fish, especially salmon.
- Fennel can be stewed or grilled.
Stems
- Fennel stems (petioles) are similar to celery, but have a distinct anise flavor.
- They are blanched and eaten half-raw or added to salads and vegetable side dishes.
- Fennel stems can be used in vegetable preparations for the winter.
Umbrellas
- Fresh shoots with leaves and still immature umbrellas are placed in a barrel when sauerkraut is sauerkraut, in marinades for mushrooms and vegetables.
- Cut into salads.
- Add to soups and vegetables when stewing.
- When fresh, they are finely chopped to sprinkle on baked meat.
How to make fennel tea - recipe
This is the simplest recipe.
- Take a teaspoon of fennel seeds and grind them in a mortar.
- Place them in a cup, cover with boiling water and leave for 10 minutes.
- Strain, add some honey, basil leaves, black pepper or other ingredients of your choice.
Fennel leaves can also be used in a similar way, as long as they are in excellent condition. Infuse the leaves in boiling water for 15 minutes.
Fennel salad – video
How to replace fennel
Anise seeds can be used as an alternative to fennel as they have a similar flavor. Anise has a stronger flavor, so a smaller amount will be needed when using this replacement. Cumin and dill can also be used as fennel substitutes.
If you use fennel as a vegetable, you can replace it with stalks of bok choy (pak choy) or celery. If you want to duplicate just the flavor of the fennel and not the volume in the dish, you can also use a teaspoon of anise seeds for every 1/2 pound of fennel bulb the recipe calls for.
Fennel has earned its popularity due to its numerous medicinal properties and varied culinary uses. If you are a fan of the flavor of anise, you will love this spicy vegetable! When adding fennel to your diet, use it in moderation and consider contraindications for use.
Fennel is a perennial herbaceous plant of the celery family, up to 90-200 cm in height. In appearance it resembles dill, in taste and aroma it is closer to anise, but with a sweeter and more pleasant taste.
Fennel can be either ordinary or vegetable, the latter having a fleshy trunk. It should be identified very carefully: it can be confused with other poisonous umbellifers! Fennel root is spindle-shaped, fleshy, wrinkled.
Stem with a bluish coating, straight, branched. The leaves are three- and four-pinnate, with long thread-like lobes. Small yellow flowers are located at the tops of the stems in the form of flat complex umbrellas. The fennel fruit is an oblong two-seed, sweet in taste.
Fennel blooms in July-August and bears fruit in September. Fennel is cultivated as a medicinal plant.
Common fennel belongs to ancient medicines. It was widely used by Hippocrates, Dioscorides, Pliny and Avicenna.
Useful properties of fennel
Fennel fruit contains calcium, potassium, magnesium, iron, copper, zinc, chromium and aluminum.
Fennel preparations have antispasmodic and carminative effects, increase the secretory activity of the digestive glands, promoting digestion; act as a weak diuretic and expectorant.
Typically, fennel preparations are prescribed for diseases of the gastrointestinal tract, accompanied by spasms, flatulence, and pain in the intestines (spastic colitis and intestinal colic). “Dill water” is especially effective for children. Fennel is also used for gallstone and kidney stone diseases, bronchitis and whooping cough, scanty menstruation and sexual infantilism. Internal use of fruit infusion in combination with external washing is useful for mycoses (fungal infections of the skin). The fruits of the plant are included in many carminative, laxative teas and sedative teas.
Fennel has an expectorant and disinfectant effect. In folk medicine, a decoction of fennel seeds is used to wash the eyes for conjunctivitis, the skin for pustular diseases, it is also drunk for flatulence, abdominal pain, cough, insomnia, and also to improve milk production in nursing mothers.
Biological effects of fennel: carminative, relieves spasms of the gastrointestinal tract, antimicrobial, expectorant, etc.
The seeds are a good remedy for colds and coughs. Many people know “dill water”, which is given to children with bloating and gas accumulation. But not everyone knows that this water has nothing in common with dill and is prepared from fennel. The fact is that fennel is popularly called pharmaceutical dill for its similarity to a garden plant and high medicinal properties.
In Indian medicine, the fruits are used as a stimulant and the roots as a laxative.
Fennel essential oil perfectly cleanses the body, removes waste and toxins, especially for those who are addicted to heavy food and alcohol. Has a diuretic and mild laxative effect. By affecting the digestive system, it eliminates constipation, flatulence, and nausea.
During menopause, fennel oil is very effective as it stimulates the production of your own estrogen. Helps increase lactation. Along with this, fennel has high antifungal activity. When sanitizing premises, it reduces the content of fungi in the atmosphere by 4-5 times.
Fennel oil has a hepatoprotective effect against toxic liver damage. Increases appetite, secretion of digestive and bronchial glands. Has a beneficial effect on the skin.
Rinsing the mouth with fennel decoction eliminates sore throat and hoarseness. To use the medicinal properties of fennel, it is ground into powder and in the morning, noon and evening, each time half a teaspoon is brewed in a small cup of boiling water and, after sweetening, is eaten. This composition helps with flatulence and facilitates digestion.
Fennel leaves are added fresh to salads, fish and meat dishes when stewing. The seeds are placed in spicy soups and marinades, and various pickles. Fennel sauce goes well with cold fish. This plant is most widely used in French and Italian cuisines.
Dangerous properties of fennel
Fennel, like many medicinal herbs, has both beneficial properties and contraindications. First of all, it is worth noting that individual intolerance to the herb is possible. If a person feels nausea or dizziness after eating fennel, they should avoid this plant.
Also, despite its ability to increase milk flow, fennel is recommended for nursing mothers and pregnant women only if the benefit outweighs the potential harm. A similar approach is noted when prescribing drugs to people who have
Umbrella, reaching 1-2 meters in height. Even in ancient Rome, it was used as a seasoning and medicine against many diseases. Fennel has a bright aroma and a pleasant sweet taste.
In appearance, fennel, the photo of which is presented in the article, resembles dill: it has a straight stem, feathery leaves with a whitish coating and thread-like lobes. The flower is a complex umbrella of bright yellow color. The fruit is a two-seed with a sweet taste. The root is fleshy, spindle-shaped. Flowering begins in mid-summer and continues until September.
The fennel herb (from cultivated species) is divided into ordinary (Voloshsky dill) and vegetable (Italian) fennel, with a more fleshy, powerful stem. Both of them are well known to Russian gardeners.
This is a medicinal plant that was used in their medicinal practices by Avicenna and Hippocrates. It has also found its use in modern medicine. An infusion of this herb is an excellent expectorant and is used for coughs. Essential oil helps improve intestinal motility and activates the excretory system of the kidneys. Fennel tea is an excellent diuretic that complements medications in the treatment of urolithiasis, and also helps in lactating women. Water prepared from the seeds of the plant is used to treat flatulence in infants. The roots are used as a laxative. Decoctions are used in the treatment of colds. In addition, the flavonoids and vitamins contained in the plant will help cope with the blues and ward off the danger of the onset associated with a lack of heat and sunlight.
Vegetable fennel is a herb that is successfully used in cooking. All parts of the plant can be eaten. Its seeds and leaves are used as flavorings when preparing for the winter. They serve as an excellent decoration in salads, first and second courses, as well as when preparing lemonades and infusions. Baked or stewed onions are a great light side dish for meat dishes. But the most advantageous combination of the taste of fennel is with fish: cod, flounder, halibut, haddock. If you use it with ginger when stewing, they will further emphasize the taste of your dishes.
It should be remembered that every day the aroma of the collected herb loses its brightness, so fennel bulbs, like its greens, should be used in the first 3-5 days after cutting. If this is not possible, the greens can be wrapped in cling film and stored in the refrigerator. When purchasing on the market, you should pay attention to the quality and freshness of the herb. Young, freshly cut bulbs are dense, light, with an anise aroma.
Fennel is a real natural pantry. The plant contains such important microelements for the human body as iron, zinc, chromium, potassium, calcium, magnesium, aluminum, and copper.
Instructions for use:
Fennel is a perennial or biennial plant belonging to the Apiaceae family. The plant can grow up to 2 meters in height, its stem is straight and round, highly branched at the top. Fennel root is a fleshy bulb, yellow-white in color. Fennel leaves are very similar to dill. The top of all parts of the plant are covered with a bluish coating. Fennel blooms like regular dill. Fennel fruits ripen in autumn.
Other names for the plant are:
- Pharmaceutical dill;
- Voloshsky fennel.
The Mediterranean is considered to be the birthplace of the plant. Fennel was known to man back in Ancient Greece and Ancient Egypt; even then it was used as a spice and medicine. The first mention of the use of fennel and its properties dates back to the 18th century.
In the wild, fennel grows on dry rocky slopes, in ditches and along roadsides. Wild fennel can be found in Crimea, Central Asia and Transcaucasia.
To use fennel as a medicine and spice, it is grown in the Krasnodar region, the North Caucasus, Ukraine, Belarus and Moldova. The most common plant variety in our time is Balon fennel.
Composition and beneficial properties of fennel
The main property of fennel is its high content of essential oils. Thus, different parts of the plant contain different amounts of essential oil:
- Fruits (seeds) - 6.5%;
- Leaves - 0.5%.
Fennel fruit essential oil has a strong aroma and a sweetish spicy taste. The beneficial properties of fennel are due to the unique chemical composition and the content of numerous substances in it:
- Fenchon;
- Anethole;
- Camphor;
- Alpha-pinene;
- Methyl chavicol;
- Alpha-phellandrene;
- Limonene;
- Cineole;
- Terpinolene;
- Bornyl acetate;
- Citral.
Fennel fruits are rich in fatty oils. Thus, scientific reviews about fennel contain information that the seeds contain from 12 to 18 percent fatty oils. These oils include many valuable acids:
- Oleic;
- Petrozelinovaya;
- Palmitone;
- Linoleic.
The use of beneficial properties of fennel in fruits is due to such a rich composition. But not only fennel fruits have beneficial properties; the use of leaves and stems of the plant brings significant benefits to the body. Thus, the composition of the green part of fennel is also rich in various elements:
- Glycosides;
- Ascorbic acid;
- Carotene;
- Flavonoids;
- Minerals;
- B vitamins.
A distinctive property of fennel, according to culinary experts, is its low calorie content. So, the calorie content of fennel is 31 kcal per 100 g. But 100 grams of fennel fruit is a very impressive mass. It is unlikely that anyone eats such an amount at once. In addition, this would already be excessive use of this medicinal plant. There are many reviews about fennel, the use of which in large quantities, on the contrary, has a detrimental effect on health. In particular, it can cause stomach upset and even poisoning.
Preparations from fennel fruits have the following effects on the body:
- Increased secretion of digestive glands;
- Antispasmodic;
- Choleretic;
- Sedative (calming);
- Diuretic effect;
- Antibacterial.
Uses of fennel
According to patient reviews, the use of fennel gives an excellent effect in the treatment of numerous diseases. Fennel fruits and its leaves are used for medicinal purposes. Fennel fruits have also been used in the manufacture of other medicines, to neutralize the bitterness of drugs and unpleasant odors. This is due to the distinctive properties of fennel in the form of a strong smell and rich taste.
Numerous reviews of fennel note its beneficial effects on the central nervous system. The antispasmodic and sedative properties of fennel are used in the manufacture of medicines for bronchial asthma.
Fennel fruit oil is used as an expectorant to treat colds. Thus, the use of fennel is advisable for the following diseases:
- ARVI;
- Flu;
- Bronchitis;
- Pneumonia;
- Laryngitis;
- Tonsillitis;
- Laryngotracheitis.
Fennel fruit oil is also used for flatulence, colitis and indigestion. The property of fennel to improve the functioning of the intestines is actively used in many diseases of the gastrointestinal tract. The use of fennel, in moderate doses, is also advisable for the prevention of constipation. This property of fennel fruits is used even for newborns and infants, to relieve stomach cramps and colic. The famous “Dill water” is made from fennel fruits.
In addition, a decoction of fennel fruits has found application in obstetrics and gynecology. The unique properties of fennel, according to reviews from pregnant women, help improve digestion and relieve attacks of toxicosis (nausea). The same effect from the use of fennel is achieved when it is used as food by women who have just given birth. The use of fennel helps a woman in labor improve digestion. In addition, an unusual property of fennel, according to reviews from young mothers, is its ability to stimulate lactation. By taking fennel fruit tea, women can quickly establish lactation. In addition, substances that provide the medicinal properties of fennel penetrate into the baby’s body through breast milk. Thus, it is possible to avoid excessive gas formation in a small organism. The use of fennel has a beneficial effect on the normalization of the menstrual cycle.
In cooking, fennel is used as a seasoning. Almost the entire plant can be eaten: its bulb, trunk (stem), leaves and seeds. According to culinary experts, salads and soups are prepared from fresh herbs and fennel bulbs. Fennel fruits perfectly complement meat and fish dishes. In addition, fennel fruits are used to preserve some vegetables for the winter.
Essential oil from fennel fruits is also used in cosmetology and perfumery.
Contraindications to the use of fennel
While the use of fennel and its properties by breastfeeding women is widespread, caution must be exercised. There are reviews of fennel from women who began to notice signs of allergies in themselves and their children after excessive consumption of this plant. The same applies to pregnant women. You should not prescribe or take fennel-based medications on your own. Moreover, you should not exceed the recommended dosage. During pregnancy and breastfeeding, the use of fennel is possible only in consultation with a doctor.
In addition, an absolute contraindication to the use of fennel is the body's hypersensitivity, or individual intolerance to fennel fruits. In this case, a person may feel nausea and dizziness, even from the smell of the plant.
Excessive use of fennel, according to doctors for epilepsy, is extremely dangerous and can be fatal.
