The Foeniculum vulgare, commonly known as fennel, is an aromatic plant belonging to the Apocynaceae family. The fennel seeds have a distinct shape, size and colour; they have a long and thin body with a pale green or brown colour. The fennel plant is grown for its seeds, leaves and edible shoots.
Benefits And Uses of Fennel Seeds
The leaves of fennel are used for garnishing. Leaves and stalks are used in salads. It is an essential ingredient in Italian sausages, widely used to sprinkle on pizza. Dried fruits have a fragrant odour and pleasant aromatic taste and are used as a masticatory. They are also used for flavouring soups, meat dishes, sauces, pastries, confectionaries and liquors. The fruits are aromatic, stimulating, and carminative.
Medicinal Properties of Fennel:
Fennel acts as a stimulant, carminative, stomachic, emmenagogue, refrigerant, cardiac stimulant, antiemetic, aphrodisiac, and anthelmintic. The presence of Anethol in Fennel seeds helps in the fight against cancer and indigestion.
Helps regulate blood pressure and reduces bloating of the stomach, and helps in digestion by stimulating the saliva.
Reduce Asthma symptoms along with improving eyesight. It also helps relieve gases for those with redundant gastrointestinal problems.
Essential oil of Fennel seeds can be used for Antimicrobial activity against bacteria – Staphylococcus aureus and Bacillus subtilis.
The fennel seeds are good for treating joint pains, cough, sore throats, and bronchitis and also help in curing body pain.
Fennel seeds are widely used as a flavouring agent in many cuisines around the world. Due to their natural minty flavour, they are used as mouth fresheners.
Specification
Country of Origin – India
Harvest Period – Rabi Crop (Feb/Mar)
Colour – Green to Pale green to greenish brown with minimal discolouration
