The History Of Foeniculum Vulgare

Other Common Names: Adas Landi, Adas Londa, Adas Pedas, Anis, Anis Vert, Comino, Fenkel, Finocchio Forte, Hinojo, Hsiao Hui Hsiang, Hui Hsiang Chiu, Kaneer Razbana, L'Anis, La Nuit, Raziyane, Rezene, Shamar, Shbint, Shih Lo, Sweet Fennel, Tzu Mo, Tzu Mu Lo, Uikyo, Wild Fennel, Foeniculum vulgare

Range: Britain; China; Dominican Republic; Ethiopia; Europe; France; Haiti; Iraq; Italy; Japan; Kurdistan; Malaya; Mexico; Spain; Turkey; Venezuela

Habitat: Found most often in dry stony calcareous soils near the sea.

For the medicinal use of its fruits, commonly called seeds, Fennel is largely cultivated in the south of France, Saxony, Galicia, and Russia, as well as in India and Persia.

This plant was attached by Linnaeus to the genus Anethum, but was separated from it by De Candolle and placed with three or four others in a new genus styled Foeniculum, which has been generally adopted by botanists. (Foeniculum was the name given to this plant by the Romans, and is derived from the Latin word, foenum = hay).

This was corrupted in the Middle Ages into Fanculum, and this gave birth to its alternative popular name, 'fenkel.'

Fennel was well known to the Ancients and was cultivated by the ancient Romans for its aromatic fruits and succulent, edible shoots. Pliny had much faith in its medicinal properties, according no less than twenty-two remedies to it, observing also that serpents eat it 'when they cast their old skins, and they sharpen their sight with the juice by rubbing against the plant.'

In mediaeval times, Fennel was employed, together with St. John's Wort and other herbs, as a preventative of witchcraft and other evil influences, being hung over doors on Midsummer's Eve to warn off evil spirits. It was likewise eaten as a condiment to the salt fish so much consumed by our forefathers during Lent. Like several other umbelliferae, it is carminative.

Fennel has a long history of herbal use and is a commonly used household remedy, being useful in the treatment of a variety of complaints, especially those of the digestive system. The seeds, leaves and roots can be used, but the seeds are most active medicinally and are the part normally used. An essential oil is often extracted from the fully ripened and dried seed for medicinal use, though it should not be given to pregnant women.

The plant is analgesic, anti-inflammatory, antispasmodic, aromatic, carminative, diuretic, emmenagogue, expectorant, galactogogue, hallucinogenic, laxative, stimulant and stomachic. An infusion is used in the treatment of indigestion, abdominal distension, stomach pains etc. It helps in the treatment of kidney stones and, when combined with a urinary disinfectant like Arctostaphylos uva-ursi, makes an effective treatment for cystitis. It can also be used as a gargle for sore throats and as an eyewash for sore eyes and conjunctivitis. Fennel is often added to purgatives in order to allay their tendency to cause indigestion, and also to improve the flavor.

An infusion of the seeds is a safe and effective cure for wind in babies.

An infusion of the root is used to treat urinary disorders.

An essential oil obtained from the seed is used in aromatherapy. Its keyword is 'Normalising'. The essential oil is bactericidal, carminative and stimulant. Some caution is advised, see notes on toxicity.

Leaves - raw or cooked. A delicious aniseed flavor, the young leaves are best since older ones soon become tough. They are often used as a garnish on raw or cooked dishes and make a very pleasant addition to salads. They help to improve digestion and so are particularly useful with oily foods. The leaves are difficult to store dried, though this does not really matter since they can often be harvested all year round, especially if the plants are in a warm, sheltered position.

Leaf stalks and flower heads - raw or cooked. A similar aniseed flavor to the leaves.

The aromatic seeds are used as a flavoring in cakes, bread, stuffings etc. They have a similar flavor to the leaves and also improve the digestion. The sprouted seeds can be added to salads.

An essential oil from the fully ripened and dried seed is used as a food flavoring in similar ways to the whole seed.

Root - cooked. Somewhat parsnip-like.

The leaves or the seeds can be used to make a pleasant-tasting herbal tea.

The seed yields up to 5% of an essential oil. This is used medicinally, as a food flavoring, in toothpastes, soaps, perfumery, air fresheners etc. The flavor of fennel oil depends upon its two main constituents. 'Fenchone' is a bitter tasting element whilst 'anethole' has a sweert anise-like flavor. The proportions of these two ingredients varies according to strain and region. Plants growing in the Mediterranean and southern Europe usually have a sweet oil whilst plants growing in central and northern Europe usually produce a more bitter oil. The quality of the oil also depends upon how well the seed has been dried - the oil from fully ripened and dried seeds being much sweeter and more fragrant.

The dried plant is an insect repellent, the crushed leaves are effective for keeping dogs free of fleas.

Known Hazards: Skin contact with the sap or essential oil is said to cause photo-sensitivity and/or dermatitis in some people. Ingestion of the oil can cause vomiting, seizures and pulmonary oedema.

  • Grieve. A Modern Herbal. Penguin 1984 ISBN 0-14-046-440-9
  • Plants For A Future - A Resource and Information Centre for Edible and other useful plants.

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