If you have tried Indian cuisine then you will be aware of the significance of Fennel seeds. It is religiously used in Indian kitchens and other traditional cuisines across a variety of recipes, passed on from generations. Fennel, the herb, belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander. The vitamin C found in the fennel bulb has antimicrobial properties and is vital in the functioning of our immune system.
Qualities Of Fennel
The ancient Indian Science of Ayurveda has well documented records of the medicinal qualities (Guna in Sanskrit) of this versatile herb. Ayurveda has long adopted Fennel for:
- Laghu (light to digest).
- Snigdha (unctuous, oily).
- Rasa (taste) – Madhura (sweet), Katu (pungent), Tikta (bitter).
- Vipaka (taste conversion after digestion) – Madhura (sweet).
- Virya (potency) – Sheeta (cool) great coolant in summer.
- Effects on doshas: Balances Vata and Kapha and cools Pitta.
Fennel – The Nutritious Versatile Vegetable
In many European nations, especially in France and Italy fennel plays an important role in topical cuisine. Fennel’s history dates back to the earliest times and is mentioned in many texts and mythological traditions of world’s cultures. Fennel is crunchy and slightly sweet, adding a refreshing contribution to our popular Mediterranean cuisine. Most often associated with Italian cooking, be sure to add fennel in your recipes and to your list of fresh vegetables, from the autumn through early spring when it is readily available and at its best. It has its unique place in the section of leafy greens.
I have always been fascinated how fennel got its looks. Fennel is composed of a white or pale green bulb like white onions from which seems like superimposed stalks are glued, looking like it was cloned with celery and some fresh thin leaves sprinkled on top to make it look lean. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. Ultimately it has the entire look to bring into your kitchen and experiment.
The bulb, stalk, leaves and seeds are all edible; meaning it is versatile with many uses. Fennel’s aromatic taste is unique, strikingly reminiscent of licorice and anise, so much so that fennel is often mistakenly referred to as anise in the marketplace. Fennel has similar texture to that of celery, a crunchy and striated texture. Mediterranean cuisine and those cultures have long used it for culinary and medicinal reasons. It has not been spread and naturalized as an herb around the world, but still primarily grows in coastal climates and on riverbanks. It is proudly used as one of the main components of the alcohol absinthe, although the plant does not prove of any hallucinogenic properties.
The scientific name for fennel is Foeniculumvulgare. Fennel claims to be an excellent source of vitamin C, dietary fiber, potassium, molybdenum, manganese, copper, phosphorus, and folate. In addition, fennel is a good source of calcium, pantothenic acid, magnesium, iron, and niacin.
it has very good effect on digestion of food even in oldages. and also be very beneficial for blood related problems..
Fennel is tasty, great for making Tea, remedy for Nausea/upset stomach, it helps Relaxation, natural mouth refresher. Improves digestion and clears skin. Good for babies and Colic. Susan Shower Clark RN,BSN, MSN Waterloo, IA\U0001f1fa\U0001f1f8
Kya phek k marey hai gulab k phool...bhai wah kitna pyaar tha...nazar ataa hai...kuch trhzeeb hoti hai....lekin iss aurat ko toh tameez hi nahi hai..
One of the best naturally available digestive..You cAn trust me I've been dealing with Indians spices from15 years..
Great article, I've personally seen amazing results with fennel. Anyone interested in herbal medicine should definitely check out the ebook "10 super herbs that will change your life forever". You can download it for free here: tensuperherbs.com. I bought a few of the herbs from the book and my life has changed completely
I love fennel! Make a dough with dates, ghee, fennel and anis. Made bolls and sprinkle tahini to the bolls. Yammiii