FENNEL
Fennel is a handsome feathery aromatic plant and an ancient digestive remedy. Its volatile oils increase the appetite, enhance the secretion of digestive enzymes and promote digestion and absorption. Its carminative (an agent which helps expel gas to relieve flatulence) properties relax any spasm in the digestive tract and relieve wind, colic and hiccups. Fennel can also be taken for indigestion, heartburn, constipation and abdominal pain, and was traditionally used in cooking to enhance digestion. Fennel is a useful remedy for women. Fennel has been used since the time of the ancient Greeks to promote secretion of breast milk in nursing mothers, and when taken by the mother the volatile oils will pass to the baby to soothe digestive troubles. Fennel has also been used to regulate the menstrual cycle and relieve period pains. The diuretic properties of fennel help to relieve fluid retention and combined with the action of the antiseptic volatile oils, it can be used to treat urinary infections. By aiding elimination of toxins from the system via the urine, fennel makes a useful remedy for arthritis and gout. Fennel can be used for urinary stones and gravel. Fennel is an ancient remedy for strengthening the sight, and was used as an eyewash for soreness, tiredness, inflammation and infections of the eyes. The volatile oils in fennel have an antiseptic action, and make fennel a useful remedy for infections, particularly in the respiratory system. Dilute oil of fennel can be used in massage oils and liniments for painful joints, and the abdomen for colic and griping. The bruised seeds, or oil applied locally, are used to relieve toothache and earache. Fennel water is commonly given to infants to relieve colic and also for its reputed calming effects. A large number of constituents have been identified in fennel, but its desirable stomachic and carminative properties are attributed primarily to the volatile oil that exists in the fruits to the extent of about 2 to 6 percent. This oil consists mostly (50 to 90 percent) of trans-anethole, with smaller amounts of fenchone (up to 20 percent), estragole, limonene, camphene, and a-pinene. Producing essentially the same actions as the fruit, the oil has been shown to exert spasmolytic (relieves spasms) effects on smooth muscles. Both fennel fruit and particularly fennel oil are widely employed as fragrance components in a variety of cosmetic preparations and as flavors in foods, beverages, condiments, and the like. There is little question of their safety when used in the very small amounts required for such purposes. Fennel fruit itself, in quantities normally utilized for medicinal teas or similar preparations, is innocuous except for producing a rare allergic response. Fennel volatile oil is quite a different matter. Quantities as small as 1 to 5 ml have caused not only skin irritation but vomiting, seizures, and respiratory problems such as pulmonary edema. For this reason, self-medication with fennel should be restricted to appropriate use of the fruits (seeds); the volatile oil should not be used. The primary use of fennel seeds is to relieve bloating, but they also settle stomach pain, stimulate the appetite, and are diuretic and anti-inflammatory. Like anise and caraway the seeds make an excellent infusion for settling the digestion and reducing abdominal distension. The seeds help in the treatment of kidney stones and, combined with urinary antiseptics such as uva-ursi make an effective treatment for cystitis. An infusion of the seeds may be taken as a gargle for sore throats and as a mild expectorant. Fennel is safe for children and, as an infusion or syrup, can be given for colic and painful teething in babies. Fennel increases breast-milk production, and is still used as an eyewash for sore eyes and conjunctivitis. The seeds have a longstanding reputation as an aid to weight loss and to longevity. Essential oil from the sweet variety is used for its digestive and relaxing properties. Other medical uses - Altitude sickness. Culinary uses - Use finely chopped fennel leaves and stems in stuffing, marinades, sauces for vegetables, and in herbed butter and cheese spreads. Fennel goes particularly well in tomato and cucumber salads, and makes a tasty garnish for asparagus.Add leaves to your favorite fish recipes, especially those calling for oily, strongly flavored fish, such as mackerel. Fennel will help offset the odor and promote digestion. Stuff the fish with fresh leaves, or add leaves to the water for poached fish. Fennel is essential for the classic Provencal dish Grillade au Fenouil, in which grilled sea bass, red mullet, or trout is flamed in brandy on a bed of dried fennel stalks. Add fresh leaves to hot dishes just before serving, as heat quickly reduces the flavor of the leaves. Use the stronger-flavored seeds in stews, sausages, pickles, sauerkraut, beans and lentils, salad dressing, tomato-based sauces, breads, cookies, and cakes. Fennel seeds are used commercially in condiments, ice cream, prepared meats such as pepperoni, and liqueurs, especially anisette. Add fresh leaves to extra-virgin olive oil or other cooking oil.
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