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Wild Fennel | | Name : | Wild Fennel | | Synonyms : | Hsiao-hui-hsiang
Largefennel
Shatapushpa(Sanskrit name)
Shih-lo(Chinese name)
Sweetfennel
Tzu-mo-lo
Wildfennel
Xiao-hue-xiang(Chinese name)
| | Parts Used : | Seeds, berries, fruits, roots, and stems. | | Habitat : | Found growing as a weed in waste places in much of the United States,in southeastern Canada and in southern British Columbia. Also cultivatedfor commercial demands in the warmer parts of Europe and in many partsof Africa, Asia, and North and South America. Native to MediterraneanEurope where it is found growing wild. | | Description : | A tall herb of the umbel family, with feathery leaves and yellowflowers.
A stout, strongly scented perennial plant, with erect stems and blue-greenleaves. The striated stems are solid when young, becoming hollow withage. The yellow flowers grow in compound, terminal umbels, each with10-30 stalks. Aniseed-scented, egg-shaped fruits follow the flowers.
Its light green, feathery foliage and aromatic seeds are used toflavor foods and medicines. Stems reach 4-6 feet and flowers appearJuly to October. Needs full sun; partial shade in warm climates. Zones6-9.
Seeds can be planted in autumn to ensure early germination in thespring, otherwise plant seeds in spring in rich, well-drained soilbut not clay. Sow lightly in a bed or in drills six inches apart.Keep the bed moist for 2 weeks or until leaves appear. Germinationtakes place within 2 weeks. Thin to 6 inches apart. Do not overwaterafter that. Do not plant fennel near dill, coriander, bush beans,or tomatoes. Although it has never been proven, fennel is said tohave a damaging effect on bush beans, caraway, tomatoes, and kohlrabi,and is harmed by coriander and wormwood. Plant away from garden; mostplants dislike fennel.
Collect seeds in summer and let the plant die back naturally in winter.Harvest seeds when mature and brown, but before they drop; check foraphids. Morning hours for harvest are best to avoid unnecessary seedlosses.
Varieties of fennel: F. vulgare Rubrum (bronze fennel)has beautiful, dark reddish bronze foliage. It makes a striking accentin gardens.
F. vulgare azoricum (Florence fennel or finacchio; sometimeslisted as var. dulce, incorrectly called sweet anise, and sold asanise in supermarkets) has thickened leaf bases that form a bulbousbase called the bulb, which is eaten raw or cooked. Finocchio growslike a stalk of celery and is eaten raw or boiled as a vegetable.Florence fennel needs cool weather to develop its bulb, so sow seedsin midsummer for a fall harvest. Plants grown from a spring sowingmay bolt in warm summer weather before forming the bulb. Plants benefitfrom frequent fertilization and watering. Cut off flower heads toencourage development of a thicker base. Once the bulb is about eggsize, it can be hilled up with soil to blanch. It will be ready toharvest in a few weeks. | | Constituents : | Anethole, calcium, camphene, cymene, chlorine, dipentene, fenchone,7-hydrozycoumaarin, volatile oils, oleic acid, petroselinic acid,phellandrene, pinene, limonene, stigmasterol, sulfur, and vitaminsA and C.
Stomachic, carminative (relieves gas), pectoral (relieves chest congestionand cough), diuretic, aromatic, antispasmodic, expectorant, mild expectorant,anti-inflammatory, stimulant | | Uses : | An old reliable household remedy, good for flavoring foods and medicines.The tea makes an excellent eye wash. Fennel is a thoroughly triedremedy for gas, acid stomach or dyspepsia,gout, cramps,colic, cystitis,and spasms. Ground fennel sprinkled on food will prevent gas in thestomach and bowels. For colic in children, the herb should be steeped(weak for infants) and given in small doses every half hour untilthe infant or child is relieved. Nursing mothers will find fennelhelpful in stimulating lactation, in a warm tea. Fennel seed, groundand made into a tea is given for snakebites, fever, insectbites, dog bites, hiccoughs, flatulence, backache, toothache,obesity, bloodpurifier, or food poisoning.Good for jaundice when theliver is obstructed or to improveappetite. Excellent for obesity. Increases the flow of urine andincreases menstrual flow. Fennel oil may be rubbedover painful joints to relieve pain or rheumatism,and may be added to gargles for hoarseness and sorethroat and cough. The shoots of this herb have a laxative effectand may be consumed raw or as a tisane.
A sweet herb used as an appetite suppressant. Promotes function ofthe spleen, liver, and kidneys. Relieves colondisorders, and good for the cancer patient after chemotherapyand radiation therapy.
Fennel leaves may be cooked in sauce for oily fish, chicken and eggdishes or used in salads. When cooked with salmon or mackerel, ithas been claimed to help eliminate oiliness. Eaten fresh, fennel hasa licorice-like flavor similar to anise. Chop the leaves and tossthem into a salad, or sprinkle over grilled seafood. The seeds addvigorous flavor to breads, sausages, curries, and even apple pie.With a mixture of fennel seed and dill seed season cucumber saladand a variety of lettuce salads.
Fennel also yields a yellow or brown dye for wool, and fennel oilis used commercially in perfumes, soaps, and liquors. Sugar-coatedseeds are used as after-dinner mints in Indian restaurants.
Fennel seeds are used whole or ground to flavor bread, cakes, pastries,soups, stews, sweet pickles, fish and sauerkraut.
The fennel stalk, stripped of its skin and dressed in vinegar andpepper, makes a tasty celery-like salad that is popular in the plant'snative Mediterranean area. The Italians call the dish cartucci andclaim it calms and aids sleep. | | Dosage : | Gather the root in the spring for medicinal purposes:
Infusion: steep 1 tbsp. freshly crushed seeds in 1 cup waterfor 5 minutes. Sweeten with honey to taste.
Decoction: boil 1/2 tsp. seed in water. Strain. Use as aneye-wash, 3 times per day.
Extract: mix 10 to 20 drops in water. Use warm water and 1tsp. honey for a soothing drink daily.
Milk decoction: boil 1 tsp. seed in 1/2 cup milk for 5 to10 minutes. Take for colic.
Tincture: take 10 to 30 drops in water, as required.
Fennel-honey: add 1 to 3 drops fennel oil to 1 tbsp. honeyand mix. Take a teaspoon at a time. A natural cough remedy. | | Safety : | Fennel belongs to the carrot family, many members of which are poisonousand resemble this medicinal plant. There seems to be confusion asto which family fennel belongs. Some say the parsley family and somesay the carrot family. Either way, care should be taken in identifyingthe correct plant before use.
Fennel or its seed oil may cause contact dermatitis. Ingestion ofoil may cause vomiting, seizures, and pulmonary edema.
Fennel is a uterine stimulant, avoid during pregnancy. Small amountsused in cooking are safe. | | Myths : | Fennel is one of nine Anglo-Saxon herbs known for secret powers.In ancient days, a bunch of fennel hung over a cottage door on Midsummer'sEve was said to prevent the effects of witchcraft. Today, if witchesare not a problem, try nibbling on the herb's seeds, as Roman womendid centuries ago, to help depress the appetite. Women in Roman timesbelieved fennel prevented obesity.
The ancients believed eating the fennel herb and seeds imparted courage,strength, and conveyed longevity. In Imperial Roman times the physicianswere in high regard of fennel for medicinal purposes.
The ancient Greeks and Anglo-Saxons snitched on their fast days bynibbling a little fennel, which reduced the appetite.
The ancients believed that myopic reptiles ate fennel to improvetheir vision and so used it themselves for this purpose. It is stillprescribed as an eye-wash. Also, for failing eyesight, a tea was madefrom fennel leaves to be used as a compress on swollen eyes.
Fennel is considered one of the oldest medicinal plants and culinaryherbs. It is fairly certain that fennel was in use over 4000 yearsago. It is mentioned in the famous Ebers Papyrus, an ancient Egyptiancollection of medical writings made around 1500 BC. There it is referredto principally as a remedy for flatulence. Later authors of herbals,such as Pliny (AD 23-79), also describe fennel primarily as an aidto digestion. In the Middle Ages, it was praised for coughs.
Fennel was well known to the ancient Chinese, Hindus, and Egyptiansas a harmless medicine and spice. Italians are fond of the seeds asseasoning.
A warm tea of the seeds, slightly sweetened with honey, is a usefulcarminative for restless babies. A stronger tea, or the oil on a lumpof sugar, is soothing for older children or adults.
The seed or the oil is combined with other flavors in the makingof liqueurs. Fennel is the principle ingredient of a cordial knownas Fenouillette.
In early American times of the 17th century, every garden had itslittle patch of fennel 'for keeping old women awake in church.' Asprig of fennel was the theological smelling bottle of the tendersex, not infrequently of the men, who found themselves too stronglytempted to take a nap, would sometimes borrow a sprig of fennel. | | Sold : | Capsules or powder form. Take 1 or 2 capsules per day. |
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