The Fennel plant is also known as Fennel Fruit, Wild Fennel, Fenkel, Sweet Fennel, and Finocchio.
GENERAL DESCRIPTION AND INFORMATION:
The Fennel plant is a semi-hardy perennial that grows four to five feet. It is often cultivated as an annual.
It has a celery like stem and feathery leaves and umbrella-like clusters of yellow flowers.
The seeds are slightly curved and grayish green in color and become brown when dried. The plant is native to the Mediterranean and is widely cultivated in Europe, and temperate parts of Asia, India, Australia, and North America.
Whole, cracked, or ground fennel seeds are used to flavor breads, sausages, stuffing, and liqueurs. The celery-like stems of the sweet fennel are eaten raw or cooked as a vegetable. It has a taste of acrid and a temperature of warm.
* promoting function of the liver, kidneys, and spleen
* clearing the lungs
Apply externally for:
* easing muscular and rheumatic pain
* blepharitis (infection of the eyelids)
* conjunctivitis
PREPARATION
The Fennel plant is available in tincture, oil, and dried bulk at health food stores. Fennel seeds and ground fennel are used as a spice in cooking. In Europe it is processed into lozenges. honeys, juices, syrups, and water.
Parts used: Seeds, leaves, roots, stems
Collection: Ripened Fennel seeds are harvested in the fall. The young stems and leaves can be picked when you are ready to use them.