Greetings SupHerb readers!
I have another superb herb to tell you about.
Fennel – Foeniculum vulgare, is a member of the Apiaceae family. The whole plant is used medicinally.
Fennel is used for medicinal purposes as an anti-inflammatory, antispasmodic, carminative, digestive, diuretic, emmenagogue, expectorant, lactagogue, purgative, stimulant, stomachic and tonic.
Fennel has several vitamins and minerals such as, beta-carotene, calcium, copper, citric acid, iodine, magnesium, manganese, pectin, phosphorus, potassium, Quercetin, riboflavin, selenium, silicon, tryptophan, valine and zinc.
Fennel helps to release gas from the stomach and bowels and relieve its associated pain and cramping such as gastrointestinal tract spasms, and abdominal pain. It can act as a stimulant and diuretic which calms the nerves, improves appetite and digestion, and acts as an antispasmodic. It helps to regulate energy to the spleen, stomach, liver and kidneys and can be used topically for joint inflammation.
Fennel is helpful for nursing mothers as it promotes lactation and calms colic. It helps to clear phlegm from the lungs. Also, dried fennel powder is said to keep fleas away from kennels and stables.
Folklore indicates fennel, can be used as a poultice for cancerous wounds and indurations (hardening) of the mammary glands. Effective in the treatment of gout, and good for cancer patients after chemotherapy and radiation.
As a sweet herb, fennel is used as an appetite suppressant. It promotes function of the spleen, liver and kidneys. Fennel also regulates Qi (chi) and alleviates pain. It can also be used as an eyewash.
As a caution,
Fennel is a uterine stimulant, so avoid high doses of the herb in pregnancy; small amounts used in cooking are safe.
That is it for now. Much appreciation for reading!
(In the near future, I will have images of the plants available, and some recipes too. The feature photo is a homemade dish with Fennel as one of the herbal spice ingredients.)