Fennel

Botanical binomial: Foeniculum vulgaris

Family: Umbelliferaw

Other names: Aetheroleum foeniculi, esencia de hinojo, oleum foeniculi

Country of Origin: Hungary

Part of plant used in production: Dried ripe seeds

Methods of production: Steam distillation

Description: This perennial or biennial herb grows up to 2 metres high with feathery leaves and golden-yellow flowers. The two main varieties include F. vulgare var amara or bitter fennel which is slightly taller with less divided leaves and F. vulgare var dulce - sweet fennel which is mostly cultivated.
Characteristics: Sweet fennel has a colourless to pale yellow or green oil that smells of anise, freshly sweet and spicy.
Properties: Aperitif, antiseptic, antispasmodic, carminative, depurative, diuretic, expectorant, laxative, stimulant, splenic, stomachic, vermifuge.
Constituents: pinene (1.8-3.3%), mycrene (0.5-0.8%), fenchone (19.0-21.6%), trans-anethole (64.0-69%), methyl chavicol (3.9-6.5%), limonene and 1,8 cineole (1.2-1.7%), anisic aldehyde (0.1-0.3%).
Uses: As a diuretic, fennel is used to detoxify the body and as a digestive remedy for indigestion, flatulation, nausea, colic and hiccups. It is used in a wide variety of food and beverages. Fennel is also found to stimulate the production of oestrogen, therefore it is fit for reducing wrinkles by inducing elasticity to the skin and connective tissues.
Blends well with Basil, clary sage, geranium, grapefruit, juniper, lavender, lemon, peppermint, rosemary, rose, sandalwood.
Interesting Facts: Sweet fennel is thought to have originated on the island of Malta, having been introduced by monks or crusaders thousands of years ago. It's main natural area of growth continues to be the Mediterranean region where it is believed to give strength and courage in hardship.
Safety: Non-irritant, relatively non-toxic, may cause sensitization in some individuals. Avoid during breast-feeding, pregnancy, oestrogen-dependent cancers and endometriosis. Avoid if you are prone to epilepsy.