Characteristics of Fennel

Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is native to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and along riverbanks.

It is an extremely flavorful herb used in cooking and, along with the similarly flavored anise, is one of the main ingredients of absinthe. Fennel or Florence finocchio is a cultivar with a swollen, bulb-like stem base that is used as a vegetable.

Giant fennel (Ferula communis) is a large, coarse plant with a pungent aroma that grows wild in the Mediterranean region and is only occasionally cultivated in gardens. Other species of the genus Ferula are also called giant fennel, but they are not culinary herbs.
In North America, fennel can be found growing in the same habitat and alongside the native species osha (Ligusticum porteri) and Lomatium, relatives in the parsley family.

History of Fennel

The Greek name for fennel is marathōn (márathon) or márathos, and the site of the famous Battle of Marathon literally means a field of fennel. The word is first attested in Mycenaean Linear B as ma-ra-tu-wo. In Hesiod’s Theogony, Prometheus steals the live coal of fire from the gods in a hollow fennel stalk.                                                        

Fennel was highly valued by the ancient Greeks and Romans, who used it as medicine, food and an insect repellent. A fennel tea was believed to give courage to warriors before battle. According to Greek mythology, Prometheus used a giant fennel stalk to carry fire from Olympus to Earth. Emperor Charlemagne required fennel to be cultivated on all imperial farms.

Etymology
Fennel came into Old English from Old French fenoil, which in turn derived from Latin faeniculum, the diminutive of faenum, meaning "hay".

Recommendation

Fennel essential oil from the seeds and aerial parts of the plant, obtained by steam distillation.

Chemical composition of fennel essential oil.         

The aromatic character of fennel seeds comes from volatile oils that impart mixed aromas, such as trans-anethole and estragole (licorice-like), fenchone (mint and camphor), limonene, 1-octen-3-ol (mushroom). Other phytochemicals found in fennel fruits include polyphenols such as rosmarinic acid and luteolin, among others in small amounts.

Instructions for use

Fennel essential oil is used:

• Topically (diluted) with a carrier oil for abdominal massage to relieve bloating and cramps.

• In aromatherapy for balancing the nervous system and reducing appetite.

• In cosmetology for skin firming and combating fluid retention.                                                                                            

Chinese Medicine - Ayurveda

In Traditional Chinese Medicine, fennel is used to warm the body, strengthen Yang, and relieve “cold” in the stomach that causes discomfort, cramps and diarrhea.
In Ayurveda, it is considered gentle and balancing for all three doshas, mainly Vata and Kapha. It is used to enhance digestion, regulate appetite and eliminate toxins (ama) from the body.

Useful tips

- The use of fennel essential oil should be avoided during pregnancy, breastfeeding, and by children.
- Essential oils are intended for external use and should always be used diluted in a carrier oil or other medium.
- Avoid direct contact with skin, eyes, and mouth.