Introduction
Fennel (Latin name: Foeniculum vulgare var.dulce) was known by the ancient Greeks as ‘marathon’ and the famous ancient village from whence the long-distance runner run was named after the herb, which used to grow there in abundance. The word ‘marathon’ itself however derives from the Greek word ‘maraino’ which means ‘to grow thin’. This was understood to be one of the wide-ranging digestive effects of consuming fennel seeds in particular. Fennel seeds have widely been used to help relieve the effects of poor digestion and ease menstruation. Fennel bulbs are widely grown and are an excellent vegetable especially in Italian cooking. Likewise, the stems and flower heads of living plants make great architectural statements in the garden.
Availability
Available from good herbalists and wholefood shops in 50g and 100g as organically grown dried seeds.
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Uses
- Fennel is used as a digestive aid, to relieve gas and bloating and the symptoms of IBS (Irritable Bowel Syndrome) as well as abdominal cramps, water retention, heartburn and to boost sexual libido.
- Fennel is a mild appetite suppressant, especially when taken just before eating when it will also help with digestion and avoid indigestion
- Some studies suggest fennel has estrogenic properties and is used to relieve the symptoms of menopause or to help bring on menstruation
- The seeds are also used in herbal teas to help with digestion- see Pukka Tea for example.
Preparation
Fennel is an easy and fantastic addition to many dishes but to derive the greatest benefit as a digestive aid, simply chew on a teaspoon of seeds. Alternatively, drink as an infusion, add two teaspoons of bashed and mashed seeds to a cup of boiling water and steep for ten minutes and enjoy up to three times a day.
Cautionary Information
- Do not give to any child under two years old
- Do not use while pregnant or nursing
Growing fennel is incredibly difficult in my opinion because of the need to get the watering just right to generate the bulbs. Producing the seeds for continued used over the years has been my way of growing this great vegetable. I put the chopped up bulb into ratatouille and stews like tagines. Fantastic !