The word "fennel" came from the Latin feniculun or foeniculum, the diminutive of fenum or faenum, meaning "hay". The Greek name for fennel is marathon or marathos which derives from the place of the famous battle of Marathon (whence Marathon, the subsequent sports event), because Marathon literally means a plain with fennels. It is a highly aromatic and delicious herb, rich in nutrients. On account of its aromatic properties fennel is indicated for cooking. It is used both as herb and as spice. All parts of the plant, roots, stems, leaves and seeds can be consumed as food. The fresh leaves are harvested in winter until late in spring.
- Cooking- confectionery.
- Production of medicines.
- Production of cosmetics, perfumes and soaps
The multiple benefits of fennel:
It contains a unique combination of plant nutrients. The most prominent nutrient is anethole. Animal studies have repeatedly demonstrated that anethole reduces inflammation and prevents cancer.
It is rich in Vitamin C, which neutralizes the free radicals of the body. It is also antibacterial and essential for the proper function of immune system.
It is a good source of fiber, folic acid and potassium. Thus, it contributes to the reduction of cholesterol. Folic acid reduces the levels of the amino acid homocysteine, which has been associated with stroke, heart failure, Alzheimer etc.
- Diuretic: it prevents from kidney stone, it faces oliguria, cystitis and relieves the pain of arthritis
- Digestive: it accelerates the digestion of fatty foods.
- It facilitates and regulates the menstrual cycle.
- Antispasmodic: it alleviates stomachaches and vomiting.
- It facilitates lactation by stimulating the production and secretion of milk in nursing mothers.
- It prevents from flu, it soothes coughs and asthma.