In Europe, fennel was already known in ancient Greece and was used by the Romans to treat digestive eye problems. The ancient Egyptians also knew about the medicinal properties of fennel and used it to treat many ailments. For example, the flower stems were used in the treatment of snake bites and root extracts in dog bites.
Description
The biennial perennial fennel plant grows to a height of 2 meters. The many leaves are very narrow and pointed and the plant has unobtrusive yellow flowers that grow in large, double umbels and bloom from July to September. In the first year only the narrow pointed leaves are formed; only in the second year does the trunk reach its full height. A hollow, round trunk with narrow grooves grows from the compact root; the small, cluster-shaped umbels with flower buds are bright yellow and the pointed leaves light green. The difference between this plant and dill can be seen in the fruit and the leaf sheath: with fennel these are 5-6 centimeters long.
Fennel should never be planted with dill because they pollinate each other and form cross varieties. If fennel grows with beans, tomatoes or kohlrabi, it has an adverse effect on the growth of these vegetables. There are different types of fennel, each with its own taste, from sweet to bitter. The taste depends on the ratio of the two main ingredients: fenchoon has a bitter taste while anethole has a sweet aniseed-like taste. Fennel is now widely grown for its leaves, which are used as a spice, and for the seeds that taste like liquorice.
Spread
Fennel belongs to the umbelliferae family and is a plant native to the Mediterranean region. It can be found in the wild in Southern and Central Europe, China, Japan, India and America. Both cultivated and wild fennel grow best in nutrient-rich, calcareous or clayey soil, in sheltered areas with some sun. It often occurs on fallow land and river banks. Fennel is hardy.
Application of fennel
Fennel, or rather its fruit, has a strong, spicy taste and an aromatic scent that makes it very popular as a herb. The number of therapeutic applications is wide and fennel is therefore used in the treatment of many ailments. Fennel is described as a detoxification plant; it is used to purify blood, to treat respiratory problems and to relieve flatulence.
The dried seed and fresh or dried leaves have a diuretic effect and relieve stomach pain. A broth of fennel leaves helps in the healing of eye infections. Fennel is also used in cosmetics such as facial masks and creams to soften the skin. In alternative medicine, fennel tea has been used to treat stomach complaints and fennel in combination with honey is used to make throat sweets. Sebastian Kneipp knew all the beneficial properties of fennel. He recommended fennel tea for coughs, inflammation of the bronchi, asthma, whooping cough and for sensitive stomach and intestines. In addition to the delicious taste, fennel also has a good effect on digestion; all the more reason to use it in the kitchen. The essential oils have a diuretic effect and help against cramps.
Uses of fennel
Fresh or dried fennel leaves are ideal for flavoring salads, sauces and fish dishes. The root and stem are consumed as a vegetable. Ground fennel seeds are used in bread and pastries, cabbage dishes, jams and desserts because of its sweet taste. The seeds are collected by threshing the plant. During the drying process, the seeds split into two parts.
Fennel tea for coughing
Pour 1/4 liter of boiling water over 1 teaspoon of ground fennel seeds, let stand for 10 minutes, drain and add honey to taste. For stomach and intestinal complaints, take a fresh cup of tea 2-4 times a day between meals, unless otherwise specified. Fennel tea can also be used to dilute milk and porridge for babies and small children.