Botanical Name: Foeniculum vulgare

Common Name:

English: Fennel Seed
Ayurvedic: Misi, Madhurika, Mishreyaa, Mishi, Madhurikaa, Madhuraa, Shatapushpaa, Shataahvaa.

Also, known as: Guvamuri, Variyali, Saunf, Badisompu, Doddasompu, Sanuf, Badnai, Kattusatakuppa, Parinjaeragum, Badishop, Panamadhuri, Saunf, Shombu, Sopu, Marui, Panmauri, Vinkel, Hui xiang, Fenouil, Fenchel, Finocchio , Fenneru, Funcho, Hinojo, Phak chi, Hui xiang, Tian hui xiang, Xiao hui xiang, Fenchel, Badi saunf, Bari saunf, Moti saunf, Saunf, Saumph, Badian, Finocchio, Finokio, Maratho, Samphu, Sof, Mitta sof, Madesi sauph

Habitat: Asia and Mediterranean region

Origin: India

Harvested: Cultivated

Parts Used: Dried ripe seed

General Information:

Foeniculum vulgare, an erect, glabrous, aromatic, perennial herb, around 5 feet high, with compound, feathery leaves and small yellow flowers arranged in umbels. Cultivated extensively throughout India up to 1830 m and sometimes found wild, fruits ripen in September, stems cut with sickles and put up in loose sheaves to dry in sun, when dry, fruits are beaten out in a cloth in sun, cleaned by winnowing and collected.

Sweet fennel is commonly grown as a culinary herb and spice. The foliage is usually bright green, but the decorative bronze fennel has purplish brown leaves. The leaves grow up to 40 cm long; they are finely dissected with the ultimate segments filiform (thread like) of about 0.5 mm wide. The flowers are produced in terminal compound umbels. The fruit is a dry seed 4–10 mm long. Dried fennel seed is an aromatic, anise-flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages.

Fennel originally comes from the Mediterranean, but is now naturalized all around the world, especially in dry soils near a seacoast. Wherever it has grown, it has been widely used as both food and medicine. There is evidence both the ancient Greeks and the Romans used it. Fennel fruits are a commercial spice that is widely used in cooking and baking by almost all culinary traditions of the world. It is a highly aromatic and flavorful herb with culinary and medicinal uses. Fennel seeds are anise like in aroma.

Foeniculum vulgare is well known for its essential oil. The characteristic anise odor of Foeniculum vulgare which is due to its essential oil makes it an excellent flavoring agent in baked goods, meat and fish dishes, ice-cream, and alcoholic beverages

How to use:

Powdered Herb:

There are different ways to use powdered herb.

Food Preparation: You can add powdered herbs to any super food, herbal smoothie, sauces, spreads and even cookies. Also for children, you can mix powdered herbs with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries".

Capsules: Encapsulating your own powdered herb at home, give you assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.

Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.

Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Fennel Seed Powder