Fennel
(Foeniculum officinale)
sweet fennel, wild fennel
Description:
A biennial or perennial with finely cut feathery foliage. The
finely grooved stems are upright, hollow and up to 5 feet tall,
with thin, straight, finely-cut leaves. Flat clusters of compound
umbels of yellow flowers grow at the end of the stems, above
the foliage. The fruit consists of 2 joined carpels, taking
an oblong form with ribs. It looks like dill but more coarse
and taller. Both leaves and seeds have a licorice flavor. Found
on dry banks, vacant lots, and fields. It is commonly cultivated.
Edible,
Medicinal: The seeds are used for flavoring drinks, breads,
fish, pies, sauces and sprouted for salads. It is a antiflatulant,
antispasmodic, aromatic, carminative, diuretic, expectorant,
and stimulant. Seeds are chewed to ease indigestion, to relieve
hunger. A steeped tea is used for, constipation, increased breast
milk and to regulate menstruation. Take every half hour in small
doses till relieved. A root extract is detoxifying, a diuretic,
and can help repair liver after alcohol damage. Fennel oil should
not be used by epileptics or young children.
