Fennel Seeds (Foeniculum Vulgare)


The dried "fruit" of the fennel plant and herb "Foeniculum vulgare" is fennel seeds. Fennel has been cultivated for thousands of years, and the name is said to have Greek origins.
Fennel and fennel seeds are now widely used in Northern and Southern European cuisines, as well as Chinese and Indian cuisines, where they are frequently used in spice mixes.

Fennel seeds are commonly confused for aniseed, however, they are slightly bigger and less aromatic, green or greenish-brown in color, and have an oval shape. The seeds and leaves of the fennel plant have an aniseed or licorice flavor, albeit fennel's flavor is softer and sweeter than aniseed or licorice's, and may be used without being cooked.

Fennel includes dietary fiber, which works like a brush as it passes through the digestive system, cleansing the colon of contaminants that may cause colon cancer. Fennel is a natural laxative that aids in the removal of toxins. That's why certain civilizations chewed fennel seeds after meals to aid digestion and get rid of foul breath.

Acid reflux patients may also benefit from fennel. It can help balance the pH level in your body, especially in your stomach, minimize reflux after meals, and even make you feel more satiated and perhaps lose weight if you include it in your diet.

Fennel has been shown to reduce pain and increase motility in the small intestine, making it an excellent natural remedy for colic. It also helps calm the infant and reduce abdominal distension. The safest way to use it to treat infant colic is for a breastfeeding mother to drink fennel tea since it also promotes the production of breast milk.

Finally, it’s used to relieve menopausal symptoms, it helps reduce vaginal itching, dryness, sleeping issues, and vasomotor symptoms, like night sweats, flushes, and hot flashes. Fennel also helps improve sexual function and sexual satisfaction.

Ideal for seasoning fish soup and fish stock, as well as bread and chutneys, salads, soft cheese, savory crackers, sausage, curries, stews, casseroles, meat, pasta sauces, pickling solutions, vegetables, couscous, lentil, bean, or bulgur wheat meals.
BONUS TIP: If the seeds are being used in a savory dish, they should be roasted or cooked for two or three minutes in a dry frying pan before grinding or crushing, as this will enhance the flavor and bring out the entire scent.

◉ Herbs and botanicals should be stored in airtight glass containers -in a cool, dark, and dry area- to preserve their flavor and properties.
◉ To grind, use a pestle and mortar, a sealed food bag, a rolling pin, or a clean coffee grinder to smash to a powder.

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