English Name:- Fennel Fruit.
Botanical Name:- Foeniculum Vulgare.
Parts Used:- Roots, Leaves and Fruits.
Habit:- A large annual herb, pinnately compound leaves Flowers yellow in compound umbels.
Chemical Constituents:- Plant and Fruit Contains: Ascorbic acid, Niacin, Riboflavin, Alpha, Beta & Gamma-Ticopherol, Alpha & Beta-Trocotrienol, Trigonelline, Anethol, Anisaldehyde Comphene, Estragol, Fenchone, Alpha-Fenelene, Foeniculin, Sabenene, Abscisic acid, Anicic acid, Caffeic acid, Chlorgenic acid, Cyanarin & Vanillin.
Actions:- Cooling, Aromatic, Stomachic, Pungent, Carminative, Digestive, Anti-inflammation.
Used In:- Fever, Urinbe-inflammation, Thirst, Dysentery, Diarrhoea, Cholera, Spleenomegaly, Anthelmintic, Analgesic, Brain tonic, Anta acid, Also useful in Flatulance, Cough, Asthma, Kidney disease.
It is highly useful and widely used but excess of it can be dangerous because of the Anethol and other chemicals present in it.
Information on the traditional uses and properties of herbs provided on the site is for educational use only, and is not intended as medical advice. Every attempt has been made for accuracy but none is guaranteed. Many traditional uses and properties of this herb have not been validated by the FDA. If you have any serious health concern you should consult with your health care practitioner before self administering this herb.