Fennel - what it is is known to many. Valuable medicinal plant, used in non traditional medicine since ancient times. The Mediterranean is considered to be the birthplace of the plant. Since ancient times, the plant has been popular in China, Egypt, India, Greece, and Rome. He was credited magical properties. Since the time of Hippocrates, fennel has been known as a choleretic, diuretic and expectorant.
Fennel was also considered a talisman. Bunches of it were hung from front door at home and believed that this was an ideal remedy for damage and the evil eye. Since ancient times, the plant has been widely used folk healers and healers for the treatment of eye pathologies. Back in 1563, King Ferdinand I’s physician, Matthiolus, published a treatise “on the power and effects of fennel,” where he spoke about the miraculous effect of the plant on the body. He wrote that the seeds help normalize the functioning of the gastrointestinal tract, improve appetite, treat flatulence, painful periods, and central nervous system disorders.
In the eighteenth century, fennel preparations were used to treat a lot of pathologies, in particular kidney stones. Today the plant is still in demand and is used to treat many diseases.
Fennel: uses in medicine, aromatherapy, cooking
By means of miracle plant treat flatulence, colitis, spasms, bronchitis. The berries of the plant are a component of herbal preparations, teas, and dietary supplements. The plant is also used in traditional medicine.
The greens of the plant have a pleasant, slightly sweet, refreshing taste. Seasonings for fish soups and sauces are made from it. In Italy, fennel is pickled. The seeds of the plant are used to make bread and sausages. The leaves are used for preservation. Berries are the raw material from which vegetable oil is obtained, which is used in the preparation of confectionery and alcoholic beverages.
The plant, or rather its oils, is also valued in aromatherapy. Even small children can be treated with fennel preparations.
Fennel - what is it? Plant characteristics
Fennel is a herbaceous plant that belongs to the Celery family, and reaches a height of one and a half meters or more. Fennel is equipped with round, erect, thinly ribbed, highly branched stems with a bluish coating, alternate pinnately dissected large petiolate or sessile leaves, small yellowish, five-petaled flowers collected in complex umbels. Fennel fruits are oblong greenish-brown glabrous fruits. Fennel begins to bloom in July, the flowering period lasts until September. Fruit ripening occurs at the beginning autumn period.
The North Caucasus, Russia, Ukraine, Crimea, Central Asia are the habitat of the plant.
Collection and preparation
For making medicines use the fruits of the plant. Since they do not ripen at the same time, it is recommended to harvest several times. First, the slightly yellowed umbrellas are collected, and only then, after the fruits have ripened, the rest of the plant is cut off.
Such selective harvesting requires care and caution, but the raw materials have high quality than what is obtained through mass collection.
After collection, the raw materials are ripened and dried. You can spread the plants on paper and dry them on fresh air, under a canopy, or you can use a dryer. This will dry the raw materials much faster. You can store harvested raw materials for three years, in a dry place, in paper bags.
Composition and benefits
No wonder fennel has wide application and is valued not only by healers, but also by cooks. It contains a large amount of:
- essential oils:
- anethole;
- limonene;
- proteins;
- fatty oils;
- sugars;
- coumarins;
- vitamins A, B1, B2, B6, PP;
- ascorbic acid;
- micro- and macroelements: zinc, iron, phosphorus, manganese, copper, sodium, calcium;
- folic acid.
Plant preparations contribute to:
- improving the functioning of the gastrointestinal tract;
- increased secretion of the digestive glands;
- regulation of intestinal motor activity;
- increased milk secretion in breastfeeding women;
- improving appetite;
- increasing the body's defenses;
- treatment of whooping cough, asthma, migraines, colitis, flatulence, dyspepsia, impotence, neurasthenia, skin pathologies.
Folk recipes
Colds, neurasthenia, spastic colitis: use of infusion
Brew thirty grams of dried crushed plant material with boiled water - 400 milliliters. Simmer the composition in a water bath for twenty minutes. Leave it to brew. Take 60 ml of filtered medicine after each meal.
Dill water for babies
The product is recommended to treat flatulence in young children. Steam a handful of plant seeds in four hundred milliliters of boiling water. Leave the product to sit for literally forty minutes. After straining the product, give your baby two spoons of the drug three times throughout the day.
Preparation of a remedy to improve lactation
Combine fennel seeds in equal quantities with oats, barley seeds, hops (cones), galega, dill, fenugreek and caraway seeds. All components must be dried and crushed in advance. Brew two tablespoons of the mixture in boiling water - half a liter. Infuse the drug for two hours. Drink half a glass of strained drink after each meal.
Dyspepsia, indigestion: therapy with a healing drink
Combine fennel seeds in equal quantities with peppermint, navel flowers, lemon balm, angelica rhizomes, and wormwood. Finely chop the components and brew thirty grams of the mixture in boiling water - two hundred milliliters. Let the product sit for a while. Drink 50 milliliters of the strained mixture at least four times a day.
Gastroesophageal reflux: collection therapy
Take 10 grams of fennel seeds with chamomile, lemon balm leaves, marjoram - the same amount. Grind the raw materials and brew with just boiled water - half a liter. After two hours, strain the composition and consume fifty milliliters of the drug three times a day.
Cough suppressant
Mix dried fennel seeds with mallow and mullein in equal proportions. Cut the ingredients and brew in 200 ml of boiling water. Simmer over low heat for a quarter of an hour. Drink 70 ml of the filtered composition at least three times a day.
Eliminating unpleasant symptoms of menopause
Mix fennel fruits with string, woodruff, motherwort, oregano, elecampane rhizomes, calendula, chamomile, flaxseed. Finely chop the ingredients and brew in half a liter of boiled water. The composition should be infused for an hour. It is recommended to drink 200 ml of filtered drink three times a day.
Fennel in the treatment of algodismenorrhea
Take fifteen grams of dry fennel fruits and combine with poplar buds, eucalyptus leaves, hoofed grass, flaxseed, violet, motherwort, yarrow, and elecampane rhizomes. Steam two spoons of the mixture in four hundred milliliters of just boiled water. Let the composition sit for a while. Drink half a glass of the strained drink after each meal.
A drug that helps cure impotence
Combine fennel fruits with rose hips, orchis tubers, yarrow, immortelle, mordovnik, eleutherococcus, sage, plantain, periwinkle, cinquefoil, centaury, elecampane rhizomes, and knotweed. Brew the mixture with boiled water - half a liter. Leave the composition to brew. It is recommended to drink a glass of the drink twice a day.
Contraindications!
It is strictly not recommended to take plant preparations in case of individual intolerance or pregnancy. Do not abuse the products, exceed the indicated dosages, or use the plant in medicinal purposes without prior consultation with the attending physician.
Fennel – cultivated plant, widespread in European and Eastern countries. It is used as a spice, medicine, and as an ingredient in dishes.
Fennel has not yet gained popularity in Russia, although modern and alternative medicine considers it a storehouse of health. The word "fennel" means "hay".
How to grow fennel
Fennel has two varieties: regular and vegetable.. Common fennel is especially popular among gardeners. Outwardly it resembles dill: the leaves are feathery, branched “legs”, inconspicuous, very small flowers, collected in an umbrella, a tall stem reaching two meters in height. Common fennel is called folk medicine « pharmaceutical dill", "Voloshsky dill".
Vegetable fennel is generally similar to ordinary fennel, but differs from it in the small head at the base of the stem. The presence of a head of cabbage at the base of the leaves makes fennel resemble kohlrabi cabbage.
Both vegetable and common fennel It is customary to grow using seeds. The change is sown in early spring (April) directly into the ground; by July you can expect a harvest of common fennel. Some summer residents manage to harvest a double harvest, so immediately after harvesting the first, they plant the next seeds in the beds. By autumn (September) you can harvest the second harvest.
Many gardeners grow fennel seedlings. Early spring(March) fennel fruits are planted in boxes and pricked before planting in the ground. This method is popular when growing vegetable fennel. Vegetable fennel heads form only in the second year.
Fennel requires special care and attention: fertile soil and watering. For vegetable fennel to form heads in the second year, it is necessary to provide a comfortable wintering (covering material or a natural warm climate in winter - Black Sea coast, Crimea, Transcaucasia).
Why is fennel so valuable?
It is advisable for people who take care of their health to make friends with fennel and want to live a long time in healthy body. Fennel is a source of essential oil and many vitamins that can rejuvenate and heal the human body.
Common fennel is used to treat the digestive system, nervous system, biliary tract, as a natural hormone for recovery women's health. Fennel can be called a nanny for infants. Fennel dill water improves the functioning of the fragile digestive system of babies. Fennel has the sweetish taste of anise and cumin. This combination allows parents to painlessly and calmly give dill water to their babies, taking care of the well-being of their tummies. Fennel reduces gas formation, relieves bloating and colic.
Fennel, due to the content of atenol in its composition, is able to normalize cholesterol metabolism, thereby saving a person from heart disease.
Uses of fennel seeds
Fennel seeds, which are similar in appearance to dill seeds, are used as a seasoning for meat, fish, vegetable dishes . They give finished product sweetish-sharp flavor of anise, cumin, mint.
Fennel fruits are used in the production of the alcoholic drink absinthe.
Housewives, when preparing for the winter, put fennel seeds in marinades and pickles. This rarely used seasoning adds a unique taste to ready-made dishes and enhances the benefits of eating culinary masterpieces.
Fennel fruits are used in the fight against fungal skin diseases. Daily rinsing of infected skin areas with fennel seed infusion helps get rid of this insidious, difficult-to-treat disease.
Uses of fennel herb
Fennel leaves are used in preparing a variety of dishes. Together with the heads of cabbage, the greens can represent a separate ready dish, a side dish for meat or fish.
Greens are added to first courses and salads to add a unique taste to food. In Aydzerbaijan, it is customary to add fennel leaves to pilaf.
Systematic consumption of fennel greens helps normalize metabolism, hair and nail growth, and strengthen teeth.
Fennel greens are used in veterinary medicine. Fresh leaves fennel protects animals from fleas and ticks.
Bath lovers often make brooms from fennel leaves and stems.. Bath procedures with such brooms are healing skin diseases, acne, calm a person, bring him back to normal nervous system.
Uses of fennel root
Fennel root is used less frequently than other parts of the plant. Traditional healers It is used as a remedy that restores liver function, normalizes the action of the gallbladder, and increases intestinal motility.
The root contains fibers that are not completely digested. In the human body, they serve as a “broom” that cleanses the intestines and liver.
Is fennel good for everyone - contraindications for use
Despite the extensive list of positive properties of fennel, this miracle plant has contraindications. They are associated with individual intolerance to the smell of camphor, anise, and caraway.
Pregnant women should use fennel with extreme caution.. This is due to the fact that “dill water” is insidious. If the dosage is incorrect, it can cause bleeding and lead to the threat of miscarriage.
Knowing the ability of fennel as a laxative, it is better to refrain from using it for diarrhea.
Fennel can cause allergies: skin rashes and conjunctivitis, Quincke's edema. When using fennel, allergy sufferers should balance the benefits received and possible harm from the use of the plant.
Hypertensive patients should also use this plant with caution. Fennel may help increase blood pressure.
In the vegetable departments of stores you can often find nice, bleached, dense “heads” of fennel. However, I am sure that few people know what kind of vegetable this is, how it is useful and how to cook it. Let's get acquainted with this still rare plant.
Features of culture
Or Italian, sweet (Foeniculum vulgare) of the Apiaceae family comes from the Mediterranean and Central Asia. How vegetable plant it is common in countries Western Europe, especially in Italy. Grown in the USA and Canada. In Russia, fennel is less known and widespread, but in its wild form, common fennel grows along the entire Black Sea coast, in Transcaucasia and Crimea.
This plant is tall, perennial, middle lane cultivated as an annual or biennial. In our climate, “heads of cabbage” are formed only in the second year of life. But for the sake of the fragrant fragrant greens fennel is grown in annual crop, even in the room - in pots and boxes. By appearance fennel resembles dill, but its leaves are larger, juicy, pinnately dissected, with an anise aroma, they taste slightly sweet. Lower leaves petiolate, upper - sessile with an enlarged vagina. The root is fusiform, thickened. The flowers are small, yellow, collected in an apical umbel. Fennel is highly pollinated by insects. The fruit is a two-seeded plant and contains a significant amount of healing essential oil. The oil is used in medicine as an antispasmodic and also in perfumery.
Fennel is demanding on soil fertility, relatively cold-resistant, but harsh winters V open ground freezes out. Under high layer leaves, peat can overwinter in a garden bed or greenhouse. The soil for sowing and planting is filled with humus, ash, and complete long-acting fertilizer. In conditions have a long day and if there is a lack of moisture in the soil, fennel forms flowering shoots in the first year of cultivation, bypassing the “head” phase at the base of the stem.
Fennel agricultural technology
Fennel is grown in open ground, mainly as a spicy-flavoring crop. To obtain greenery, seeds are sown for seedlings in April, to form “heads of cabbage” in the second year or later. Before sowing in well-warmed soil (in the North-West - at the end of June), the seeds are soaked in water for two days, changing the water many times. All seeds containing essential oil take a long time to germinate, and to speed up their growth it is recommended to soak them (like dill, carrots, parsley, celery, coriander and other umbellifers). Then the seeds are dried until they flow, sown in the beards to a depth of 1 cm, watered and the furrows are closed with one movement of a flat cutter or hoe.
After the emergence of seedlings, the seedlings are thinned out to a distance of 15-20 cm between plants, extra specimens are planted in adjacent furrows, and watered. The strengthened seedlings are lightly covered with damp soil. IN further care consists of timely loosening and weeding, watering when there is a lack of moisture in the soil. To obtain the desired “heads of cabbage” when late sowing Italian fennel roots are dug up in the fall, transferred to the basement and buried in boxes with wet sand. In the spring, the roots are planted again in a fertile bed, where it quickly grows into many shoots; they are spudded with moist soil several times. By the end of the season, the long-awaited “head” forms; it is considered mature when it reaches a diameter of 8-10 cm.
Winter forcing of fennel
Due to the presence of a thick storage root, fennel is suitable for winter forcing. In the fall, its roots, having slightly shortened them, are planted closely in a box or wide pot 20 cm deep, covered with a nutrient mixture, compacted, watered, but without moisture getting on the roots from above. Until frost, fennel is kept on the balcony, in the garage - in a cold place, then transferred to the house on a bright windowsill. To obtain full-fledged greenery, it is advisable to supplement the forcing fluorescent lamp. Throughout the winter, fennel will provide fragrant, vitamin-rich greens. The leaves are cut to the base, after cutting the plants are fed with a weak solution nitrogen fertilizers, or meat water.
Useful properties of fennel
Vegetable fennel is valuable dietary product. Its leaves are rich in ascorbic acid (vitamin C) - 50-90 mg per 100 g of fresh weight; carotene (provitamin A) – 6-10 mg per 100 g; routine. Fennel greens also contain quercetin, fenicularin (a flavone derivative), and a small amount of essential oil. Fennel fruits contain 4-6.5% essential oil, which is obtained by distillation. Essential oil has a complex biological active composition: about 60% anethole, up to 12% fenchone, anisaldehyde, anisic acid and other components. The fatty oil of the fruit consists of 60% petroselic, 22% oleic, 14% linoleic, 4% palmitic fatty acids.
Since the time of Hippocrates, fennel fruits and its preparations have been used as a medicine for intestinal motor dysfunction, as a diuretic, expectorant, and choleretic agent. The Greeks and Romans considered it useful for strengthening vision. In East Prussia and northern Germany, in ancient times, fennel served as protection against witchcraft. Modern medicine uses fennel fruits in preparations to treat diseases of the upper respiratory tract, dry bronchitis. Fennel stimulates milk production in nursing women (collect 1 tsp of fennel fruits, dill, anise, oregano; 1 tsp of the collection is brewed with 1 glass of boiling water, left for 30 minutes under the lid, drunk 1 glass 2-3 times per day).
Use of fennel in cooking
As spicy seasoning greens and fennel fruits are added to vegetable and fish dishes, salads, sauces, marinades, and confectionery products (replaces anise and star anise). In Italy, fennel is added to cheese, in Thuringia - to bread.
Fennel tea(2 tablespoons of crushed seeds per 1 glass of boiling water, infused under a lid until it cools) is considered a sedative; it is drunk for indigestion, for coughing, and is recommended to be given in diluted form even to infants.
Salad
“Cobs”, young shoots and roots of vegetable fennel are used in fresh in salads with cucumber, tomato, spicy herbs, celery stalk, leaf lettuce, refueling vegetable oil And lemon juice, sprinkling with sesame and flax seeds. It is preferable to consume it fresh, without heat treatment, to preserve vitamins and biologically active substances.
Another salad
The fennel “head” is cut into thin rings, the leek (the white part of the stem) is also thinly cut, seasoned with salt, sugar, lemon juice, olive oil, mix and let it brew for 10-15 minutes. Sprinkle with finely chopped herbs and serve as a separate dish or a side dish for meat and fish.
Boiled fennel
The “heads of cabbage” are cut, quickly boiled, breaded in breadcrumbs and fried in oil, served with sour cream. You can cut the fennel heads into cubes and simmer large quantities water with sour cream, thicken the sauce with white breadcrumbs, serve with finely chopped herbs.
Baked fennel
4 heads of cabbage, 2 tbsp. butter, 2 eggs, 0.5 cups milk, 3 tbsp. rolled oats, 1 tbsp. grated cheese, salt to taste. The heads of cabbage are cut lengthwise and stewed in butter in a saucepan for 15-20 minutes, salt. Pour in a beaten mixture of eggs, milk, rolled oats, salt, sprinkle with grated cheese, bake in the oven for 20-30 minutes at 200 degrees.
Fennel – perennial herbaceous plant celery family, up to 90-200 cm tall. In appearance it resembles dill, in taste and aroma it is closer to anise, but with a sweeter and more pleasant taste.
Fennel can be either ordinary or vegetable, the latter having a fleshy trunk. It should be identified very carefully: it can be confused with other poisonous umbellifers! Fennel root is spindle-shaped, fleshy, wrinkled.
The stem is bluish-tinged, straight, branched. The leaves are three- and four-pinnate, with long thread-like lobes. Small yellow flowers located on the tops of the stems in the form of flat complex umbrellas. The fennel fruit is an oblong two-seed, sweet in taste.
Fennel blooms in July-August and bears fruit in September. Fennel is cultivated as a medicinal plant.
Common fennel belongs to ancient medicines. It was widely used by Hippocrates, Dioscorides, Pliny and Avicenna.
Useful properties of fennel
Fennel fruit contains calcium, potassium, magnesium, iron, copper, zinc, chromium and aluminum.
Fennel preparations have antispasmodic and carminative effects, increase the secretory activity of the digestive glands, promoting digestion; act as a weak diuretic and expectorant.
Usually fennel preparations are prescribed for diseases gastrointestinal tract accompanied by cramps, flatulence, pain in the intestines (spastic colitis and intestinal colic). “Dill water” is especially effective for children. Fennel is also used for gallstone and kidney stone diseases, bronchitis and whooping cough, scanty menstruation and sexual infantilism. Internal use Infusion of fruits in combination with external washings is useful for mycoses (fungal infections of the skin). The fruits of the plant are included in many carminative, laxative teas and sedative teas.
Fennel has an expectorant and disinfectant effect. In folk medicine, a decoction of fennel seeds is used to wash the eyes for conjunctivitis, the skin for pustular diseases, it is also drunk for flatulence, abdominal pain, cough, insomnia, and also to improve milk production in nursing mothers.
Biological effects of fennel: carminative, relieves spasms of the gastrointestinal tract, antimicrobial, expectorant, etc.
Seeds - good remedy for colds, coughs. Many people know “dill water”, which is given to children with bloating and gas accumulation. But not everyone knows that this water has nothing in common with dill and is prepared from fennel. The fact is that fennel is popularly called pharmaceutical dill for its similarity to garden plant and high medicinal properties.
In Indian medicine, the fruits are used as a stimulant and the roots as a laxative.
Fennel essential oil perfectly cleanses the body, removes waste and toxins, especially for those who are addicted to heavy food and alcohol. Has a diuretic and mild laxative effect. By affecting the digestive system, it eliminates constipation, flatulence, and nausea.
During menopause, fennel oil is very effective as it stimulates the production of your own estrogen. Helps increase lactation. Along with this, fennel has high antifungal activity. When sanitizing premises, it reduces the content of fungi in the atmosphere by 4-5 times.
Fennel oil has a hepatoprotective effect against toxic liver damage. Increases appetite, secretion of digestive and bronchial glands. Has a beneficial effect on the skin.
Rinsing oral cavity Fennel decoction relieves sore throat and hoarseness. To use the medicinal properties of fennel, it is ground into powder and in the morning, noon and evening, each time half a teaspoon is brewed in a small cup of boiling water and, after sweetening, is eaten. This composition helps with flatulence and facilitates digestion.
Fennel leaves are added fresh to salads, fish and meat dishes when stewing. The seeds are placed in spicy soups and marinades, and various pickles. Fennel sauce goes well with cold fish. This plant is most widely used in French and Italian cuisines.
Dangerous properties of fennel
Fennel, like many medicinal herbs, has both beneficial properties and contraindications. First of all, it is worth noting that individual intolerance to the herb is possible. If a person feels nausea or dizziness after eating fennel, they should avoid this plant.
Also, despite its ability to increase milk flow, fennel is recommended for nursing mothers and pregnant women only if the benefit outweighs the potential harm. A similar approach is noted when prescribing drugs to people who have
Instructions for use:
Fennel is a perennial or biennial plant belonging to the Apiaceae family. The plant can grow up to 2 meters in height, its stem is straight and round, highly branched at the top. Fennel root is a fleshy bulb, yellow-white in color. Fennel leaves are very similar to dill. The top of all parts of the plant are covered with a bluish coating. Fennel blooms like regular dill. Fennel fruits ripen in autumn.
Other names for the plant are:
- Pharmaceutical dill;
- Voloshsky fennel.
The Mediterranean is considered to be the birthplace of the plant. Fennel was known to man back in Ancient Greece and Ancient Egypt, even then it was used as a spice and medicine. The first mention of the use of fennel and its properties dates back to the 18th century.
In the wild, fennel grows on dry rocky slopes, in ditches and along roadsides. Wild fennel can be found in Crimea, Central Asia and Transcaucasia.
To use fennel as a medicine and spice, it is grown in Krasnodar region, in the North Caucasus, Ukraine, Belarus and Moldova. The most common plant variety in our time is Balon fennel.
Composition and beneficial properties of fennel
The main property of fennel is its high content of essential oils. Thus, different parts of the plant contain different amounts of essential oil:
- Fruits (seeds) - 6.5%;
- Leaves - 0.5%.
Fennel fruit essential oil has strong aroma and a sweetish spicy taste. Useful properties fennel are due to the unique chemical composition and the content of numerous substances in it:
- Fenchon;
- Anethole;
- Camphor;
- Alpha-pinene;
- Methyl chavicol;
- Alpha-phellandrene;
- Limonene;
- Cineole;
- Terpinolene;
- Bornyl acetate;
- Citral.
Fennel fruits are rich in fatty oils. Thus, scientific reviews about fennel contain information that the seeds contain from 12 to 18 percent fatty oils. These oils include many valuable acids:
- Oleic;
- Petrozelinovaya;
- Palmitone;
- Linoleic.
The use of beneficial properties of fennel in fruits is due to such a rich composition. But not only fennel fruits have beneficial properties; the use of leaves and stems of the plant brings significant benefits to the body. Thus, the composition of the green part of fennel is also rich in various elements:
- Glycosides;
- Ascorbic acid;
- Carotene;
- Flavonoids;
- Minerals;
- B vitamins.
A distinctive property of fennel, according to culinary experts, is its low calorie content. So, the calorie content of fennel is 31 kcal per 100 g. But 100 grams of fennel fruit is a very impressive mass. It is unlikely that anyone eats such an amount at once. Besides, it would be overuse of this medicinal plant. There are many reviews about fennel, the use of which in large quantities, on the contrary, has a detrimental effect on health. In particular, it can cause stomach upset and even poisoning.
Preparations from fennel fruits have the following effects on the body:
- Increased secretion of digestive glands;
- Antispasmodic;
- Choleretic;
- Sedative (calming);
- Diuretic effect;
- Antibacterial.
Uses of fennel
According to patient reviews, the use of fennel gives an excellent effect in the treatment of numerous diseases. IN medicinal purposes fennel fruits and leaves are used. Fennel fruits have also been used in the manufacture of other medicines, to neutralize the bitterness of drugs and unpleasant odors. This is due to the distinctive property of fennel in the form strong odor and rich taste.
Numerous reviews of fennel note its beneficial effect on the central nervous system. The antispasmodic and sedative properties of fennel are used in the manufacture of medicines for bronchial asthma.
Fennel fruit oil has found use as an expectorant for the treatment of colds. Thus, the use of fennel is advisable for the following diseases:
- ARVI;
- Flu;
- Bronchitis;
- Pneumonia;
- Laryngitis;
- Tonsillitis;
- Laryngotracheitis.
Fennel fruit oil is also used for flatulence, colitis and indigestion. The property of fennel to improve the functioning of the intestines is actively used in many diseases of the gastrointestinal tract. The use of fennel, in moderate doses, is also advisable for the prevention of constipation. This property of fennel fruits is used even for newborns and infants, to relieve stomach cramps and colic. The famous “Dill water” is made from fennel fruits.
In addition, a decoction of fennel fruits has found application in obstetrics and gynecology. Unique properties fennel, according to reviews from pregnant women, helps improve digestion and relieve attacks of toxicosis (nausea). The same effect from the use of fennel is achieved when it is used as food by women who have just given birth. The use of fennel helps a woman in labor improve digestion. Besides, unusual property fennel, according to reviews from young mothers, is its ability to stimulate lactation. By taking fennel fruit tea, women can quickly establish lactation. Moreover, through breast milk Substances that provide medicinal properties fennel. Thus, it is possible to avoid excessive gas formation in a small organism. The use of fennel has a beneficial effect on the normalization of the menstrual cycle.
In cooking, fennel is used as a seasoning. Almost the entire plant can be eaten: its bulb, trunk (stem), leaves and seeds. According to culinary experts, salads and soups are prepared from fresh herbs and fennel bulbs. Fennel fruits perfectly complement meat and fish dishes. In addition, fennel fruits are used to preserve some vegetables for the winter.
Essential oil from fennel fruits is also used in cosmetology and perfumery.
Contraindications to the use of fennel
While the use of fennel and its properties by breastfeeding women is widespread, caution must be exercised. There are reviews of fennel from women who began to notice signs of allergies in themselves and their children after excessive consumption of this plant. The same applies to pregnant women. You should not prescribe or take fennel-based medications on your own. Moreover, you should not exceed the recommended dosage. During pregnancy and breastfeeding, the use of fennel is possible only in consultation with a doctor.
In addition, an absolute contraindication to the use of fennel is the body's hypersensitivity, or individual intolerance to fennel fruits. In this case, a person may feel nausea and dizziness, even from the smell of the plant.
Excessive use of fennel, according to doctors for epilepsy, is extremely dangerous and can be fatal.