Botanical name: Foeniculum Vulgare
For ages, fennel has been used in global culinary applications. Featuring a nutty, sweet flavor and mildly sweet aroma, fennel seeds have been used in omelets, preparing sausages, baking bread, soups, pickles, and several other recipes. Fennel has been used as a medicinal herb by the ancient Romans and Greeks. Fennel is native to Europe and is a garden plant in North America.
- Fennel is a biennial or perennial plant that cultivates rough in the Mediterranean area and the Asia but is widely grown in the US and Europe.
- The flowering season for this particular herb generally falls between early to midsummer.
Fennel and Doshas
- Due to its cooling and sweet qualities, it precisely reinforces and warms Agni (the digestive fire) without provoking pitta.
- Being a tridoshic herb, fennel is also used for balancing for Vata and Kapha
- Fennel is also great for people facing post-digestive discomfort from excess Vata by redirecting Apana Vayu.
Fennel- Health Benefits
- Fennel reduces the risk of heart disease as it helps reduce the total amount of cholesterol in the blood.
- It contributes to liver enzyme function and helps detoxify some cancer-causing compounds in the body.
- Fennel is found to strengthen the immune response to counter infection
- Fennel increases satiety and decreases appetite, making someone feel fuller for longer and so lowering overall calorie intake.
- It improves the ability of the body to absorb iron.
- It improves the skin texture due to the presence of collagen.
Scientific Studies About Fennel
According to the United States Department of Agriculture (USDA) National Nutrient Database, one raw fennel bulb weighing 234 grams (g)Trusted Source contains:
- 73 calories
- 47 g of fat
- 9 g of protein
- 17 g of carbohydrate
- 3 g of dietary fiber
- no cholesterol
Dharmsala Teas with Fennel