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Fennel’s Health Benefits, Healing Properties, Usage And Side Effects

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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.

Vinaya Saunders

Vinaya is an RYT-500 and passionate yogini. Her teaching is a rounded balance of guided meditation techniques, pranayama for overall emotional and physical development, and Ayurveda. Greatly inspired by Bhramakumaris raja yoga and Yogananda's kriya yoga, Vinaya uses the benefits of these teachings to encourage stability in handling life's situations and helping others find ultimate health and transformation in their lives.

Vinaya Saunders

Vinaya is an RYT-500 and passionate yogini. Her teaching is a rounded balance of guided meditation techniques, pranayama for overall emotional and physical development, and Ayurveda. Greatly inspired by Bhramakumaris raja yoga and Yogananda's kriya yoga, Vinaya uses the benefits of these teachings to encourage stability in handling life's situations and helping others find ultimate health and transformation in their lives.

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Loleta Goins
Loleta Goins 5pts

I knew that fennel aides in digestion. I've used in while making sauces for pasta.

Raman Deep
Raman Deep 5pts

it has very good effect on digestion of food even in oldages. and also be very beneficial for blood related problems..

Susan Clark
Susan Clark 5pts

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

Ajay Kamboj
Ajay Kamboj 5pts

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..

Sharath Kalra
Sharath Kalra 5pts

One of the best naturally available digestive..You cAn trust me I've been dealing with Indians spices from15 years..

Margret Tate
Margret Tate 5pts

Fennel Tea is great for Babies,upset Stomach,very relaxing!

Ayurveda
Ayurveda 5pts

Thank you for the tip Ritu Bajaj :)

Ritu Bajaj
Ritu Bajaj 5pts

Sounph is in Hindi name.This herb has cooling effect.& help in digistion.

Dewayne Davis
Dewayne Davis 5pts

Delicious in Spaghetti, Lasagne Tomato Based Dishes⛪️🌅🗼⛲️⛲️⛲️

Vikrant Yadav
Vikrant Yadav 5pts

\U0001f639AyurvedaAutomatic Comment by Vikrant Yadav http://freshliker,com/bot

Vikrant Yadav
Vikrant Yadav 5pts

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Vikrant Yadav
Vikrant Yadav 5pts

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Harm Buning
Harm Buning 5pts

Fennel makes some things taste better, yes, but it's probably BS to call it a panacea.....

Roger Duffy
Roger Duffy 5pts

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

Wassem Albacha
Wassem Albacha 5pts

بعمل كوسا محشي و يالنجي يم يم كتير طيب

سحر هاشم الفوزان
سحر هاشم الفوزان 5pts

I love fennel! Make a dough with dates, ghee, fennel and anis. Made bolls and sprinkle tahini to the bolls. Yammiii