Guest guest Posted December 27, 2003 Report Share Posted December 27, 2003 Fabulous, Feathery Fennel by Christina Francine Family: Parsley/Carrot Genus and species: Foeniculum vurlgare, F. vulgare dulce (F. officinalis) Other names: Finocchio, Carosella, and Florence fennel Medicinal Uses Fennel is beneficial in various medicinal ways. It is anti- spasmodic, relieves intestinal cramps and stomach pain. It also seems to help during menopause, be beneficial in the aid of digesting fats, useful in weight control possibly because fennel may help take away hunger pangs, said to soothe sore eyes when bathed with fennel, buffer laxative blends, increase lactating mother's milk after child-birth, and in use as a compress when the seeds are crushed for conjunctivitis. Some say fennel has helped to reduce a stuffy nose when you have a cold. Its leaves are cleansing and gently astringent. As a digestive aid chew a handful of the seeds or take an infusion or tincture. When used as an infusion or tincture it can help with abdominal cramps, and as a possible aid in the treatment of prostrate cancer. To use as a tea to help digestion use 1 to 2 teaspoons of crushed seeds per cup of boiling water. Steep for 10 minutes. Drink up to 3 cups a day. Medicinal Uses for Fennel Essential Oil: Fennel as an essential oil is sweet and warm. It is extracted by steam distillation of the squashed seeds. For abdominal craps use 1 to 2 drops of the essential oil, a teaspoon of honey and a cup of warm water For hiccups take 1 to 2 drops with honey Fennel oil helps neutralize toxicity in the body so it is great for use after drinking too much alcohol or in smoking. Use 1 to 3 drops, diluted, two or three times a day. In laboratory studies, fennel oil was found to increase movement of the stomach and counteracted spasms of the smooth gut muscles. This may be why fennel has received a reputation of helping with flatulence/gas/ " letting go of the wind. " One study showed that a compound in fennel, anethal, protects against chemical toxicity. Origination, History and Lore Originally, fennel came from the Mediterranean. It is one of the oldest known cultivated herbs. Roman warriors took fennel to stay in good health. The Roman naturalist, Pliny included fennel in 22 remedies. The Emperor Charlemagne ordered the herb cultivated in all his imperial gardens. The ancient Greeks called fennel marathon. It grew wild around the village of Marathon, about 25 miles from Athens, where the Athenians defeated the Persians in 490 B.C. A long distance runner brought news back to Athens, and his athletic endeavor inspired the day's marathon races. Hippocrates prescribed fennel to treat infant colic. Fennel was a prized vegetable in the Middle Ages and American Colonists brought fennel to North America where it is still used and appreciated today. It grows wild throughout the United States. Warnings & Precautions Get advice from your doctor before using, if you are pregnant, especially before using the essential oil. Fennel has a mild estrogenic effect. Do not use if you're doctor advises you against using the Pill, or if you have a history of abnormal blood clotting or estrogen-dependent breast tumors. Fennel is included in the FDA's list of herbs generally regarded as safe. Parts used: The entire plant is edible, only the seeds and their essential oil are used medicinally. The seeds are collected in August and September when they are ripe and then dried. Varieties: There are three common types: Sweet Fennel - Height: up to 6 feet. Grown for its licorice-flavored seeds and leaves. Bronze Fennel - Height: up to 6 feet. Striking for use as an ornamental. Especially effective as a perennial. Zone: 4 to 9 Bulbous, Finacchio, or Florence fennel - Height: about 2 feet. This type is more the annual type and grown for its enlarged stalk which resembles and anise-flavored succulent celery bulb. It can be eaten raw as a salad herb or cooked and served with oil, butter or sauce. Culinary Fennel contains these nutrients: Calcium Magnesium, Phosphorus, Sodium, Folic-acid, Vitamin C, Potassium, and Phytoestrogens. Remember that fennel has a subtle anise-like flavor and scent. Uses as a spice: Widely used in Italian sausages, baked goods and sweet-pickles. In cookies and some bread (Stir into yeast dough and sprinkle on baked goods before baking). In some beverages. Use seeds in a hearty fish soup. Nibble seeds for a breath freshener. Grind it and add to meat mixture for meatballs with spaghetti sauce. Before cooking, all leaves and any very tuff outer stalks should be removed for the Florence variety. Three Seed Tea Three seed tea is a pleasant tasting, soothing tea that helps alleviate constipation, upset stomach, gas, and coughs and serves as a mild blood cleanser as well. Preparation Time: 20 Minutes. Yield: 3 Cups. 1 tsp. Fennel seeds 1 tsp. Fenugreek seeds 1 tsp. Flaxseeds 3 cups water First, gently simmer fennel, flaxseeds, and fenugreek in the water for 15 minutes. Next, strain and drink. Fennel In Casserole Casalinga Yield: Serves 6 2 bunches fennel 6 Tbsp. Oil 2 crushed garlic cloves Salt and pepper Drop the fennel into a large pot of lightly salted boiling water and cook for 10 minutes. Drain and cut into 2 " pieces. Heat the oil in a large, shallow casserole over medium heat, add the garlic, and cook until the garlic begins to color. Add the fennel, ¼ cup water, season with salt and pepper, cover, and braise gently for about 40 minutes, or until it is very lightly browned and tender. Serve in the casserole. http://www.chamomiletimes.com/articles/fennel.htm Sources/Recommended Reading A Superguide to HERBS and Medicinal Plants, By: Madge Hooper, Published by: Kingfisher Books, 39 pages, Copyright: 1989. Complete Aromatherapy Handbook- Essential oils for Radiant Health, By: Susanne Fischer-Rizzi, Published by: Sterling Publishing Co., Inc., Illustrated by: Peter Ebenhoch and Gunter hartmann, 239 pages, Copyright: 1990. Great Italian Cooking (La Grande Cucina Internazionale), By:Michael Sonino, Published by: Abradale Press, Inc., Copyright in Italy by Garzanti Editore, Milan 1965. Growing Herbs and Vegetables- from seed to harvest, By: Terry & Mark Silber, Published by: Alfred A. Knopf, Inc. Herbal Remedies For Dummies- A Reference for the Rest of Us! By: Christopher Hobbs, L.Ac., Fourth generation herbalist and teacher. Published by: IDG Books Worldwide, Inc., Copyright: 1998. 1998 Natural Healing- Remedies How to Guard Your Health, Boost Your Immunity, and Banish Fatigue, Edited by: Doug Dollemore, PREVENTION. Health Books, Published by: Rodale Press, Inc. Emmaus, Pennsylvania, Copyright: 1998. Taylor's Guide to Growing North America's Favorite Plants-Proven Perennials, Annuals, Flowering Trees, Shrubs, & For Every Garden, By: Barbara W. Ellis, Published by: Houghton Mifflin Company, 342 pages, Copyright: 1998. The Food Doctor- Healing foods for mind and body, By: Vicki Edgson DipION & Ian Marber KipION, Published by: Collins & Brown Ltd., 160 pages, Copyright: 1999. The Healing Herbs- The Ultimate Guide, By: Michael Castleman, Published by: Bantam Books by arrangement w/Rodale Press, 641 pages, Copyright: 1995. The Herbal Home Spa- Naturally Refreshing Wraps, Rubs, Lotions, Masks, Oils, and Scrubs, By: Greta Breedlove, Published by: Storey Books, 201 pages, Copyright: 1998. The People's Pharmacy Guide to Home And Herbal Remedies, By: Joe Graedon and Teresa Graedon, P.H.D., Published by: St. Martin's Press, Copyright: 1999. --- ----------- Christina Francine is the owner of Sunshine & Rainbow Gardens of Sinclairville, New York. Her shop offers all natural, pesticide free, herbal products for the skin, such as herbal soaps, bath-bombs, hand and face creams. Francine is a contributing writer to Botanical.com Visit her site, Sunshine & Rainbow Gardens. E-mail the author at jcspre- Quote Link to comment Share on other sites More sharing options...
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