Spices & Medicinal herbs

HERBS	Angelica :: Aloe Vera :: Basil :: Chamomile :: Chives :: Coriander :: Dill :: Lemon Balm :: Musli :: Oregano :: Stevia
SPICES	Ajwain :: Allspice :: Bay Leaf :: Black Cardamon :: Green Cardamon :: Cinnamon :: Cloves :: Cumin :: Cayenne Pepper
VEGETABLES	Amaranth :: Breadfruit :: Brocolli :: Cauliflower :: Cucumber :: Drumstick :: Hijiki :: Garlic

Spices Classification of Spices List of Spices Ajwain Allspice Black Cardamon Green Cardamon Cinnamon Cayenne Pepper Cumin Bay Leaf Cloves Fenugreek seeds Other Spices Apiaceae Asteracea Betulaceae Brassicaceae Cactaceae Caryophyllaceae Cornaceae Cucurbitaceae Liliaceae Poaceae Orchidaceae Zingiberaceae Herbs Vegetables

Foeniculum vulgare

(Common name:- Fennel)

Classification

• Kingdom : Plantae
• Unranked : Angiosperms
• Unranked: Eudicots
• Unranked : Asterids
• Order : Apiales
• Family : Apiaceae (umbelliferae)

Fennel is hardy, perennial umbelliferous herb, and popularly known as 'saunf'.

History

Fennel is highly aromatic in taste and said to have high medicinal value and also have culinary uses.

It is generally considered as indigenous to the shores of Mediterranean, but now widely found in almost every part of world.

Plant Description

Fennel has thick, perennial root stock, stout stem, and erect, glaucous green in color and grows to height of up to 2.5 m.

The bright golden flowers bloom in July and august. The fruit is a dry seed from 4-10 mm long.

It is an ornamental and graceful plant, if planted in kitchen its stems has to be cut down to secure a constant crop of green leaves for flavoring and garnishing. In the wild condition, it is variable as to size, habit, shape and color of leaf etc.

Cultivation

Fennel is easily propagated by seeds, sown in early april in ordinary soil. It can survive anywhere and plantation will last for years.

It prefers maximum sunlight with ordinary soil and manure, but partial shade.

Fennel is largely cultivated in the south of France, Saxony, Galicia, Russia, India and Persia.

Parts Used

Fruit seeds, leaves, roots.

Constituents

The best variety of fennel yields volatile oil, contains anethol, fenchone, anisic acid, phellandrine, anisic aldehyde.

Culinary Uses

• Fennel seeds have light aromatic fragrance and sweet taste. It is mostly used in Indian dishes and sweet tooth.
• It added to spice to give soothing taste. Dry seeds are eaten raw as a mouth freshener.
• It is a special ingredient in many subtropical and Mediterranean cuisines.

Medicinal Uses

• It is reported that fennel have carminative properties. Fennel seeds are soaked in water and mixed with sodium bicarbonate is given to babies to treat colic and painful teeth.
• In Indian subcontinent it is believed that fennel is good for eyes. Here it is eaten raw with some sweetener which improves eye sight.
• Some people use it as a diuretic. It is also effective drug in hypertension.
• Old people said, fennel contains galactogogue, which improves the milk supply in breast feeding mother.
• It is also useful in chronic infections and virals.

Other names

• English-Fennel
• Hindi-Saunf
• Spanish-Hinojo
• French-Fenouil
• German-Fenchel
• Swedish-Fankal
• Arabic-Shamar
• Dutuch-Venkel
• Portuguese-Funcho
• Italian-Finocchio
• Japanese-Uikyo
• Chinese-Hui-hsiang