Scientific name: Foeniculum vulgare.

Common name: wild fennel.

English name: fennel, common fennel.

Parts used: seeds or fruits (the fennel fruit is diachenio, that is, two fruits joined together, a useful feature for recognition) and roots.

Components: essential oil, flavonoids, tocopherols, phytosterols.

Properties: digestive and carminative properties; promotes gasto-intestinal motility.

An herbaceous plant, from annual to perennial, widespread in the Mediterranean regions and in Central Europe in hot and sunny regions.

Fennel seeds have always been used not only for adults but mainly in pediatrics, dyspeptic disorders and intestinal spasms.

The decoction of fennel seeds can be used for eye inflammations (blepharitis and conjunctivitis, especially if accompanied by swelling of the eyelids).

The tender sprouts are used during the winter in soups or are eaten boiled and seasoned: to make the “frantoiana" soup from the Arezzo area, the fresh leaves are used to pleasantly aromatize the water in which the fish is cooked.

Used to increase diuresis, in combination with asparagus, butcher's broom, celery and parsley roots. The fresh plant possesses a stronger diuretic action.

Curiosity: the ancient Latin name probably derives from foenum = hay with an allusion to the fineness of the leaves or its aroma.

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