Fennel - Therapeutic Qualities

Fennel (Foeniculum vulgare) is a sweet, aromatic, diuretic herb that relieves digestive problems, increases lactation, relaxes spasms, and reduces inflammation. Its leaves, stems, roots, seeds and oil are used for medical and culinary purposes.

Active ingredients

Essential oil: anethole, estrogal, fenchone, lipids, aleurona, sugars, mucilage, bitter substances.

Pharmaceutical action

Anti-inflammatory, antiseptic, carminative, sedative, diuretic, galactogog, expectorant, sudorific, antispasmodic.

Therapeutic indications

Asthma, bronchitis, whooping cough, abdominal bloating, dyspepsia, enterocolitis, pancreatic insufficiency, hipogalactie, abdominal bloating, anorexia, abdominal colic.

The fennel has diuretic properties similar to those of parsley. Infusions (one pinch each of fennel seeds and aniseed in 250 ml boiling water, allow to infuse for 10 minutes) can be drunk three times a day by people who have fluid retention or arthritis (together with the treatment recommended by a physician). Phytotherapy specialists recommend a daily cup of the above infusion to improve vision, but also in compresses applied on tired or irritated eyes.

Fennel oil remedy for runny nose

Put some boiling water in a pot and add four to five drops of fennel oil. Lean over the vessel, wrapping your head with a towel, and do inhalations for two to three minutes,

once a day in the evening, for seven days. Wondering what to do with fennel? Consider this fennel slaw a fresh alternative to regular cabbage coleslaw. This is a fast, easy and fresh fennel salad recipe. The combination of mint and fennel creates a light and healthy

taste, and the naturally pronounced licorice taste of fennel is strongly muted by the vinaigrette, so that only a hint comes through.

Fennel Slaw with Mint Vinaigrette Recipe

1 large fennel bulb (or 2 medium bulbs)

1 1/2 teaspoons sugar

2 Tbsp lemon juice

1/4 cup olive oil

1/2 teaspoon mustard

1/2 teaspoon salt

1 Tbsp chopped fresh mint

2 teaspoons minced shallot or onion

Make the vinaigrette. Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly. With the motor running, drizzle in the olive oil until it is well combined. Using a mandoline, shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Don’t worry about coring the fennel bulb, it’s unnecessary. If you don’t have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in the salad. Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.