Information on Fennel

Latin NameFoeniculum vulgare
Other NamesFinocchio
Part UsedSeeds
Herb FormsTincture, essential oil, bulk herb.
AffectsEndocrine system, Digestive system, Liver
CautionsNone noted.
Botanical InfoA perennial herb of the Parsley family with an erect stem which grows up to six feet tall and has many yellow umbrella-shaped flowering parts and a profusion of plump licorice-tasting greenish-yellow fruits.
DescriptionA tea made from fennel seeds is widely used for relieving gas, dyspepsia, stomachache, and colic, for children and adults alike. Fennel seed tea is sometimes taken to help rid the lungs of phlegm. Mothers drink it to increase the flow of breast milk. Fennel seed poultices may be used for conjunctivitis. In Chinese medicine fennel is said to relieve indigestion and vomiting and to stimulate the appetite.

Fennel has a taste of ACRID and a temperature of WARM.

Dosages

TypeDosage
Decoction1 cup 2-3 x daily
Tincture1/2 to 2 droppersful 2 x daily

Ailments Treated by Fennel

AilmentTreatment SupportApplication
Lactation, insufficientgalactagoguetea, tincture, capsule
Flatulencecarminativetea
Tympanites, generalcarminative, digestanttea, tincture
Stomachachecarminativetea, tincture

References

Blumenthal, Mark et al. 1998. The Complete Commission E Monographs. Austin: American Botanical Council.
McGuffin, M. et al. 1997. Botanical Safety Handbook. Boca Raton: CRC Press.
Felter, H.W. and J.U. Lloyd. 1983. (1898). King's Dispensatory. Portland, OR: Eclectic Medical Publications.
Weiss, R. 1988. Herbal Medicine. Beaconsfield, England: Beaconsfield Publishers.
Wren, R.C. 1988. Potter's New Cyclopaedia of Botanical Drugs. Essex: C.W. Daniel Co. Ltd.
Reynolds, J., ed. 1993. Martindale, The Extra Pharmacopoeia. London: The Pharmaceutical Press.