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Plant Family:
Umbelliferae /Apiaceae, (Parsley family)
Parts U sed:
Seed, (leaves and root bulb for food) In
Fennel
seed
this
virtue
you
will
finde,
H arvest: Foorth
the
lower
parts
to
drive
the
winde.
Of
Fennel
virtues
foure
the
doe
recite
Mature green seed in late summer,
First
is
hath
the
power
some
poysons
to
expel,
Botany & Cultivation: Next
,
burning
Agues
it
will
put
to
flight,
Perennial. full sun; well drained soil; attracts butterflies. In The
stomack
it
doth
cleanse,
and
comfort
well:
wine production, “good fennel years are thought to presage And
fourthly,
it
keep
and
cleanse
the
sight.
good vintages” 2 And
thus
the
seed
and
hearbe
doth
both
excel.
M edicine Preparation: -‐The
School
of
Salernum
Tea: infusion
Tincture fresh or dried 30% - 50% alcohol
Powder, syrup, electuary, oxymel, infused oil and essential oil
M ajor Constituents :
Volatile oils (anethole, estragole, fenchone), coumarins (rutin, isoquercitrin, quercitin kaempferol), psoralens,
Flavonoids, 10% fixed oil, phenolic acids plus protein, starch, cellulose and mineral elements. bitter compounds:
Saponins;. Coumarins [anethole, 50-60%, and fenchone, 10%. limonene, phellandrene, anisic acid, camphene,
anisaldehyde, myrcene, ocimene, apiole, pinene and other organic compounds]
Fennel as Food
“The
fennel
is
beyond
every
other
vegetable,
delicious.
It
greatly
resembles
in
appearance
the
largest
size
celery,
perfectly
white,
and
there
is
no
vegetable
equals
it
is
flavour.
It
is
eaten
at
dessert,
crude,
and
with,
or
without
dry
salt,
indeed
I
preferred
it
to
every
other
vegetable,
or
to
any
fruit.”
-‐Thomas
Jefferson