Characteristics of Fennel

Fennel (Foeniculum vulgare) is a flowering plant in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is native to the Mediterranean coast, but has become widely naturalized in many parts of the world, especially in dry lands near sea coasts and river banks.

It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the main ingredients in absinthe. Fennel or Florentine fennel is a selection with a bulb-like, swollen stem base that is used as a vegetable.

Giant fennel (Ferula communis) is a large, coarse plant with a spicy aroma that grows wild in the Mediterranean region and is only occasionally cultivated in gardens. Other species of the genus Ferula are also called giant fennel, but are not culinary herbs.
In North America, fennel can be found growing in the same habitat and alongside the native species osha (Ligusticum porteri) and Lomatium, relatives in the parsley family.

History of Fennel

The Greek name for fennel is marathon (μαραθόν) or fennel, and the site of the famous Battle of Marathon literally means a plain of fennel. The word is first attested in Mycenaean Linear B as ma-ra-tu-wo. In Hesiod's Theogony, Prometheus steals the embers of fire from the gods in a hollow stalk of fennel.

Fennel was valued by the ancient Greeks and Romans who used it as medicine, food, and insect repellent. A fennel tea was believed to give courage to warriors before battle. According to Greek mythology, Prometheus used a giant fennel stalk to carry fire from Mount Olympus to Earth. Emperor Charlemagne required the cultivation of fennel on all imperial farms.

Etymology
Fennel came into Old English from the Old French fenoil which in turn came from the Latin faeniculum, a diminutive of faenum, meaning "hay".

Recommendation

Fennel essential oil from the seeds and aerial parts of the plant, using the steam distillation method.

Chemical composition of fennel essential oil.         

The aromatic character of fennel seeds comes from volatile oils that impart mixed aromas, such as trans-anethole and estragole (liking licorice), fenchone (mint and camphor), limonene, 1-octen-3-ol (mushroom). Other phytochemicals found in fennel fruits include polyphenols, such as rosmarinic acid and luteolin, among others in small amounts.

Instructions for use

Fennel essential oil is used:

• Topical (in dilution) with base oil for abdominal massage to relieve bloating and cramps.

• In aromatherapy for balancing the nervous system and reducing appetite.

• In cosmetology for skin tightening and combating fluid retention.                                                                                            

Chinese Medicine - Ayurveda

In the In Traditional Chinese Medicine, fennel is used to warm the body, strengthen Yang, and relieve "cold" in the stomach that causes discomfort, cramps, and diarrhea.
In Ayurveda, it is considered mild and balancing for the three doshas, ​​mainly Vata and Kapha. It is used to enhance digestion, regulate appetite, and eliminate toxins (ama) from the body.

Useful tips

- The use of fennel essential oil should be avoided during pregnancy, breastfeeding and by children.
- Essential oils are intended for external use and are always used dissolved in a carrier oil or other catalyst.
- Avoid direct contact with skin, eyes and mouth.