General Description
Fennel is a perennial herb native to southern Europe and Asia Minor
and cultivated in temperate regions around the world. Growing to
roughly one meter in height, fennel has alternate, feathery leaves
which are divided into several threadlike segments. The plant flowers
from July to October, bearing flat-topped clusters of small, yellow
flowers, which eventually give way to greenish-brown, oval fruits
(commonly called seeds) about 6 millimeters long with prominent
ridges. The dried fruits and the oil extracted from them are used
medicinally and as a flavoring agent in foods, confections, liqueurs,
and medicines.
Health Applications
- Digestive support
- Flatulence
History and Traditional Use
Fennel has been used for culinary and medicinal purposes for several
hundred years. In the 17th century, British herbalist Nicholas
Culpeper recommended fennel for flatulence, digestive problems,
liver ailments, kidney stones, snakebites, weight loss, and for
promoting menstruation and milk production.1
Fennel was also valued by ancient herbalists for its purported
ability to improve eyesight.2
Chemical Composition
The primary active component of fennel is its volatile oil, which
consists mostly of a compound known as trans-anethole, but also
contains smaller amounts of fenchone, estagole, limonene, camphene,
and alpha-pinene.3
Contemporary Uses
While fennel remains a highly popular spice, it is also used medicinally
as a digestive aid and antiflatulent. Germany's Commission E lists
fennel as an approved herb for treatment of mild gastrointestinal
afflictions, flatulence, and inflammation of the upper respiratory
tract.4
Dosage/Toxicity
The daily dosage recommended by Commission E is five to seven
grams of dried fennel fruits (seeds), 0.1to 0.6 milliliters of
fennel oil, or equivalent preparations.4 Fennel
appears to be very safe at this dosage range, although some individuals
may experience allergic reactions of the skin and respiratory
tract.4 Because fennel oil has been associated
with more serious side effects, some herbalists recommend use
of the fruit over the isolated volatile oil.3
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