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Most common oils
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Glossary |
Fennel |
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Foeniculum
vulgare 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 by the Romans, and is derived from the Latin word, foenu = hay, due to the finely divided leaves of the fennel plant). 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 Romans for its aromatic fruits and succulent, edible shoots. Ancient Greek athletes ate fennel seed so they would gain strength, but not weight. 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 medieval 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. During the Middle Ages the seeds would be chewed to stave off hunger during fasts and during long church sermons. Eating the leaves is a traditional eye, brain and memory tonic. For the medicinal use of its fruits, commonly called seeds, fennel is largely cultivated in France, Russia, as well as in North America, Asia, India, Egypt and Iran.
The essential oil (up to 5%) is extracted, by steam distillation from the fully ripened and dried seed. This is used medicinally, as a food flavouring, in toothpastes, soaps, perfumery and air fresheners. The flavour of fennel oil depends upon its two main constituents. 'Fenchone' is a bitter tasting element whilst 'anethole' has a sweet anise-like flavour. Anethole and other terpenoids may have mild estrogen-like activity and inhibit spasms in smooth muscles, such as those in the intestinal tract. 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. It is a top/middle note, is colourless to pale yellow, has a sweet aniseed-like aroma and blends well with basil, geranium, lavender, lemon, rose, rosemary & sandalwood. Recent studies have found fennel to possess diuretic, choleretic, pain-reducing, antipyretic, and anti-microbial actions. The plant is analgesic, anti-inflammatory, antiseptic, antispasmodic, aromatic, bactericidal, carminative, emmenagogue, expectorant, galactogogue, hallucinogenic, laxative, stimulant and stomachic.
Fennel was formerly an official drug in the U.S. and was listed as being used for indigestion. It is a cooling spice that calms the nerves, relaxes muscles and promotes mental alertness. Fennel contains substances that loosen lung mucus and help clear the chest, benefiting asthma. Recent research shows that this spice also lowers blood pressure. It helps regulate energy to the spleen, stomach, liver and kidneys and can be used topically for joint inflammation. This herb has been used for centuries to promote lactation and will also hasten a period. As an aphrodisiac, it increases libido. Care: Fennel must not be used by children under 12 years, epileptics, during pregnancy or by those with high oestrogen levels. 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. Excess use can over-stimulate the nervous system. DISCLAIMER: This page is intended for informational purposes only and is not a substitute for accurate diagnosis and treatment by a qualified health care professional. The author is neither a chemist nor an herbalist and has had no medical training whatsoever. The content herein is the product of research, not practical experience. |
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. Fennel
seed is the premiere carminative in the world, especially for adults.