Fennel is a medicinal plant that produces seeds known as Fennel and small yellow flowers that appear in the summer. For medicinal purposes it can be used as a home remedy to improve digestion, fight the cold, and help you lose weight, but this plant can also be used in cooking being a great seasoning for meat or fish dishes.
Its scientific name is Foeniculum vulgare, the plant measures up to 2, 5 m in height and it can be bought in natural products stores and manipulating pharmacies like flowers and dry leaves prepared for infusion, and in some free trade shows and supermarkets one can find the stem and leaves of the fennel to use in the kitchen.
Benefits of Fennel
The main benefits of fennel for health are:
- Relieve menstrual and intestinal cramps;
- Decrease appetite and help you lose weight;
- Fighting stomach ache;
- Relieve digestive disorders;
- Release gases;
- Fight bronchitis and flu by releasing catarrh;
- Relieve vomiting;
- Fight sore throat and laryngitis;
- Detoxify the liver and spleen,
- Fighting urinary tract infections;
- Fighting diarrhea;
- Eliminate intestinal worms.
Fennel has these benefits because it feeds medicinal properties such as anethole, estragol and alcânfora, in addition to vitamins and minerals that confer its anti-inflammatory, stimulating, antispasmodic, carminative, vermifuge, digestive, diuretic and soft expectorant action.
How to use
Fennel seeds (fennel) can be used to prepare teas or to add in cakes and pies, giving a characteristic aromatic flavor. But the leaves of fennel and its stem can be used in cooking to season the meat or the fish, and in salads. Some ways to use it are:
- Fennel tea : Put 1 tablespoon of fennel (fennel) seed in a cup of boiling water, cover and allow to simmer for 10 to 15 minutes, strain and drink the next. Take 2 to 3 times a day.
- Fennel essential oil: Take 2 to 5 drops diluted in water several times a day;
- Fennel syrup: take 10 to 20g a day.
The root, leaves and stem of the fennel are quite aromatic being much used in the preparation of fish dishes, its stem are edible and used in salads.
Tea to gargle or take
The following tea is great to use to gargle 2 times a day in case of laryngitis:
Ingredients:
- 30g thyme
- 25g of marshmallow
- 15 g of vegetable-less
- 10 g of licorice
- 10 g of fennel
Method of preparation:
Put 150 ml of boiling water over 1 tablespoon of this herbal mixture, let stand for 10 minutes, allow to cool and use for gargling or drinking. Not recommended for children under 3 years.
When not to be used
Fennel is contraindicated during pregnancy and lactation, as well as in children under 5 years and patients with hyperthyroidism. When used in excess can cause some allergic reactions.
