Common Fennel

Common Fennel
Foeniculum vulgare Mill.
Apiaceae Family

Description of Fennel

Common fennel perennial (culture often annual biennial) herbaceous plant height 35.4–78.7 in (90–200 cm). Root system taproot thickened penetrates depth 11.8–19.7 in (30–50 cm). Stem straight branched bluish-green. Leaves pinnately dissected thread-like 1.2–7.9 in (3–20 cm) long anise aroma. Flowers small yellow gathered complex umbels 2–5.9 in (5–15 cm) diameter. Fruits greenish-brown vislopods 0.16–0.39 in (4–10 mm) long pronounced sweet-spicy taste. Blooms July–August fruits August–September. Propagates seeds. Varieties: ‘Florentine’ ‘Bronze’ ‘Rudy’.

 

Distribution and Ecology of Fennel

Common fennel originates Mediterranean cultivated temperate subtropical regions (Europe Russia India USA). Prefers loose fertile soils (pH 6.0–7.5) sunny sites. Optimal growth temperature 64–77°F (18–25°C) withstands frosts 17.6°F (-8°C). Seed yield: 0.5–1.5 kg/m² bulbs (varieties): 2–4 kg/m². Care: watering (10–15 l/m² every 5–7 days) phosphorus-potassium fertilizers (15–20 g/m²) protection aphids umbel moth. Propagates seeds (sow March–April August). Ecologically improves soil rotation attracts pollinators. Not invasive.

 

Raw Materials from Fennel

Raw: seeds essential oil leaves bulbs (stem bases) rarely roots. Seeds harvested August–September dry 86–104°F (30–40°C) (yield 15–20%). Essential oil steam distillation seeds (yield 3–6%). Leaves before flowering (May–June) dry shade (yield 10–15%). Bulbs July–August store fresh. Roots autumn dry 95–104°F (35–40°C) (yield 10–15%). Quality: seeds greenish-brown humidity <12% anethole ≥2% organic/mineral impurity ≤0.5% total ash ≤7%; oil clear yellowish; leaves green. Store seeds leaves dry containers (2–3 years) oil dark vials (2 years) bulbs 32–41°F (0–5°C) (1–2 months). Seeds oil anise smell sweet-spicy taste.

 

Chemical Composition of Fennel

Seeds: essential oil (2–6% anethole fenchone limonene) fatty oils (10–20%) carbohydrates (15–20%) proteins (10–15%) minerals (potassium calcium). Leaves: vitamins (C up to 20 mg/100 g A B6) flavonoids fiber (2–3%). Bulbs: water (85–90%) carbohydrates (5–7%) vitamin C (10–15 mg/100 g) minerals. Essential oil: anethole (50–70%) fenchone pinene. Roots: essential oil (0.1–0.5%) coumarins. Calories bulbs: 30–35 kcal/100 g seeds: 300–350 kcal/100 g.

 

Uses and Benefits of Fennel

Fennel antispasmodic carminative antiseptic diuretic expectorant due anethole flavonoids. Seeds flatulence colic digestion disorders colds stimulate lactation nursing mothers. Essential oil aromatherapy stress relief inhalations bronchitis. Leaf infusions diuretic sedative edema insomnia. Bulbs improve digestion heart health. Cosmetology oil juice tone skin reduce inflammation. External oil massage muscle spasms.

 

Precautions for Using Fennel

Seeds large (>0.18 oz/5 g day) or essential oil (>2 ml day internal undiluted external) allergic reactions stomach irritation. Store seeds humidity <12% oil 32–41°F (0–5°C). Children under 3 infusions ≤0.17 oz (5 ml) day. Apiaceae allergy limit. External oil dilute allergy test. Not combine estrogen drugs without doctor phytoestrogens. Pregnant limit 0.035 oz (1 g) day seeds.

 

Contraindications for Using Fennel

Contraindicated Apiaceae allergy epilepsy estrogen-dependent diseases (breast cancer) children under 1 year. External oil eczema psoriasis open wounds.

 

Medicinal Recipes with Fennel

1. Seed tea flatulence. Steep 0.07 oz (2 g) seeds 6.8 oz (200 ml) boiling 10 min drink 1.7 oz (50 ml) 2 times day 7 days.
   
2. Leaf infusion edema. Steep 0.35 oz (10 g) leaves 6.8 oz (200 ml) boiling 20 min drink 1.7 oz (50 ml) 2 times day 7 days.
   
3. Inhalation bronchitis. Add 3 drops essential oil 33.8 oz (1 l) hot water breathe steam 10 min once day 5 days.
   
4. Root infusion insomnia. Steep 0.18 oz (5 g) roots 6.8 oz (200 ml) boiling 30 min drink 1.7 oz (50 ml) bedtime 7 days.
   
5. Massage oil spasms. Mix 0.1 oz (3 ml) essential oil 0.68 oz (20 ml) olive oil massage muscles once day 5 days.
   

 

Cosmetic Uses of Fennel

Essential oil juice toning antiseptic anti-inflammatory improve skin condition.

1. Face mask. Mix 0.34 oz (10 ml) juice 0.35 oz (10 g) honey apply face 10 min rinse. Use once week.
   
2. Skin toner. Mix 0.68 oz (20 ml) juice 1.7 oz (50 ml) water wipe face once day 7 days.
   
3. Body scrub. Mix 0.35 oz (10 g) ground seeds 0.34 oz (10 ml) olive oil massage skin 5 min rinse. Use once week.
   
4. Hair mask. Mix 0.1 oz (3 ml) essential oil 0.68 oz (20 ml) coconut oil apply roots rinse 20 min once week.
   

 

Culinary Uses of Fennel

Bulbs leaves seeds salads soups sauces baking. Store bulbs 32–41°F (0–5°C) 1–2 months seeds dried leaves 2–3 years. Varieties: ‘Florentine’ (bulbs) ‘Rudy’ (seeds).

1. Fennel salad. Slice 3.5 oz (100 g) bulbs mix 1.76 oz (50 g) oranges 0.34 oz (10 ml) olive oil serve fresh.
   
2. Fennel soup. Add 3.5 oz (100 g) bulbs 0.35 oz (10 g) leaves 16.9 oz (500 ml) vegetable soup cook 10 min serve hot.
   
3. Fennel tea. Steep 0.07 oz (2 g) seeds 6.8 oz (200 ml) boiling 10 min add honey serve warm.
   
4. Fennel sauce. Fry 0.35 oz (10 g) seeds mix 3.4 oz (100 ml) cream heat 158°F (70°C) serve fish.
   

 

Other Properties of Fennel

Fennel ornamental gardens attracts pollinators. Seeds pharmaceuticals (digestion drugs) perfumery (aromatic oils). Natural flavor food industry.