Medicinal plants. Fennel fruit (Foeniculi vulgaris fructus) Fennel fruit gf

02.12.2017

Fennel is known for its powerful medicinal properties and a variety of culinary uses. The benefits of regular use of this spice are many. On Pravravkino.ru you will learn what fennel is, about its use and contraindications, how and what dishes to cook with it, and much more.

Fennel is a firm and crunchy bulbous vegetable that looks like a dill on top. All parts of the plant are edible, and the seeds are used as a seasoning for sweet and savory dishes. They have a warm, bright flavor similar to anise or tarragon.

Fennel seeds (fruits) are especially popular in Italian, Indian and Middle Eastern cuisines. It is also one of the main components of absinthe.

What fennel looks like - photo

general description

Fennel is a perennial herb belonging to the Umbelliferae family, which also includes cumin, dill, anise, etc.

The scientific name for fennel is Foeniculum vulgare mill.

Synonyms: finokio, pharmacy dill, Volosh dill, sweet anise, sweet cumin.

This plant is native to Southern Europe and is widely distributed throughout Europe, the Middle East, China, India and Turkey.

Common fennel consists of a white or pale green bulb, from which closely spaced stems grow. The stems are covered with bright green lacy leaves.

This plant can reach up to 2 meters in height, it has golden yellow flowers in umbrellas, from which fruits are formed.

Seeds (fruits) outwardly resemble anise. They are oblong or slightly curved, about 3-4 mm long, light brown in color with thin vertical stripes on the surface.

The bulb, stem, leaves and seeds are all edible.

Fennel and dill - what is the difference between them

Fennel leaves are very similar to fresh dill, so they are often confused and believed to be the same plant.

The table will show how they differ.

External differences in the photo:

How seasoning is obtained

Fennel fruits are used as a seasoning, but all parts of the plant are also edible:

• Roots - pull out in early spring in the second year of life or in late autumn of the first year.
• Leaves and stems - cut before flowering.
• Umbrellas - cut off until the buds have fully blossomed.
• Seeds - harvested when the seed heads turn light brown. Collection is carried out in the early hours to avoid loss of seeds. The stems are kept under sheds until they are dry, then they are threshed and cleaned of random impurities and debris before being sent for sale.

What smell and taste

Fennel seeds have a pleasant anise-like sweetish-spicy aroma and taste.

Leaves and stems are used in salads, but the main attraction of fennel is the bulb itself. It is very dense and crunchy, and slightly similar in taste to licorice and anise.

How to choose and where to buy

Fresh fennel is often sold in the vegetable section of supermarkets in major cities. Choose bright white, spotless, heavy and dense bulbs. The stems must be firm. Avoid bulbs with too loose outer layers, with cracks.

It's best to buy fennel with the stems attached, or at least with the stems left over. Such bulbs are stored longer than those in which they are completely removed.

When buying seeds, look for them in colors ranging from bright green to light green. The freshest and best quality are usually bright green, plump, with a strong fennel flavor. Old seeds lose this bright color over time.

How and how much to store

Whole seeds should be stored in a cool, dry place, in an airtight container, away from sunlight. The spice will not lose its aroma within 6 months.

Keep ground fennel in the refrigerator in airtight containers and use as soon as possible: it has a short shelf life as it quickly loses flavor due to the evaporation of essential oils.

Fresh leaves are best consumed immediately. In the refrigerator, they retain their beneficial properties for 3-4 days, but the aroma gradually disappears.

Wrap the bulbs tightly with plastic wrap or a damp cloth and place in the refrigerator. They will be usable within 10 days.

Chemical composition

Fennel contains many health-promoting nutrients, compounds, antioxidants, dietary fiber, minerals, and vitamins.

Nutritional value of fennel seeds (Foeniculum vulgare) per 100 g.

Name	Quantity	Percentage of the daily norm,%
The energy value	345 kcal	17
Carbohydrates	52.29 g	40
Squirrels	15.80 g	28
Fats	14.87 g	48
dietary fiber	39.8 g	104
Niacin	6.050 mg	37
Pyridoxine	0.470 mg	36
Riboflavin	0.353 mg	28
Thiamine	0.408 mg	34
Vitamin A	135 IU	4,5
Vitamin C	21 mg	35
Sodium	88 mg	6
Potassium	1694 mg	36
Calcium	1196 mg	120
Copper	1.067 mg	118
Iron	18.54 mg	232
Magnesium	385 mg	96
Manganese	6.533 mg	284
Phosphorus	487 mg	70
Zinc	3.70 mg	33,5

Physiological role

Fennel seeds have the following effects on the body:

• carminative;
• diuretic;
• anti-inflammatory;
• tonic;
• antispasmodic;
• expectorant.

Beneficial features

Here are some benefits of fennel:

1. Helps regulate blood pressure. The seeds are rich in potassium, which helps control heart rate and blood pressure.
2. Works as a diuretic– If you regularly drink fennel tea, it helps to remove toxins and reduces the risk of problems with the genitourinary system. It also stimulates perspiration.
3. Helps with indigestion, bloating and constipation. Fennel seeds contain estragole, fenchone and anethole, which have antispasmodic and anti-inflammatory properties. Fennel tea is often used for newborns to relieve colic and aid digestion.
4. Relieves asthma attacks. Fennel seeds and their phytonutrients help clear sinuses. They fight bronchitis, phlegm accumulation and cough, as they have expectorant properties.
5. Helps purify the blood. The essential oils and fiber in the seeds are very helpful in flushing out toxins from the body, which helps purify the blood.
6. Improves eyesight. Fennel seeds contain vitamin A, which supports normal vision.
7. Treats acne. If consumed on a regular basis, fennel seeds provide the body with valuable minerals such as zinc, calcium, and selenium. They are very helpful in balancing hormones and maintaining healthy skin.
8. Protects against cancer. The seeds also have very powerful free radical scavenging properties. It helps protect the body from various types of skin, stomach, and breast cancers. Fennel seeds also have a very powerful chemomodulatory effect.
9. Increases the secretion of breast milk in nursing mothers. The seeds contain anethole, which is considered a phytoestrogen. It mimics the properties of a hormone that is normally involved in breast growth and milk secretion in women. Estrogen is also responsible for female secondary sexual characteristics. Fennel is known as a breast enlargement agent, although this effect has not been scientifically proven.
10. Helps to lose weight. The dietary fiber (fiber) in fennel is an important factor for weight loss, as it works as a "filler" in the digestive system. As a result, satiety increases and appetite decreases, resulting in a reduction in overall calorie intake.

The daily dose of fennel for adults is 5 to 7 grams of seeds or 0.1 to 0.6 milliliters of oil.

Contraindications (harm)

Fennel is safe to consume as a spice, but may cause an allergic reaction if you are allergic to carrots or celery.

Do not consume fennel seeds in large quantities. The compounds in it are neurotoxic in high concentrations and can cause hallucinations and seizures.

It is not recommended for patients with cancer, especially those with estrogen-dependent cancer. However, fennel tea is good for stomach cramps and vomiting after chemotherapy or radiation therapy.

Application in cooking

All parts of fennel - the base, stems and leaves, and the seeds - can be eaten, and the seeds can be used as a seasoning in many recipes.

seeds

They are added to both sweet and savory dishes whole or pre-chopped or lightly crushed with the flat side of a knife.

As a spice, fennel is added:

• to fish, meat and vegetables, especially dried ones;
• in the filling for pies, used for sprinkling buns and cookies;
• in soups (fish, vegetable, pork);
• in the second courses (fish, pork);
• in marinades for vegetables and pickles from cabbage, cucumbers, apples, watermelons.

If the presence of seeds in the finished dish is undesirable, you can put them in a saucepan in a gauze bag and remove them after cooking.

Bulb

Most often it needs to be cut into pieces. Here's how to do it:

1. If there are still stems attached to the fennel bulb, cut them as close to the junction as possible.
2. Cut it in half.
3. Cut off the hard root part.
4. Make a cut from top to bottom through the middle of the fennel bulb.
5. Cut the resulting halves into quarters.
6. Peel and discard wilted outer layers.
7. Cut each part of the fennel into slices.
8. Cut the quarters crosswise to make small pieces.

The fennel bulb is used whole as a garnish or cut lengthwise into 2 parts. It can be boiled and grated or stewed.

• The onion is consumed fresh in vegetable salads.
• Add when stewing fish and meat.
• Pairs well with fish, especially salmon.
• Fennel can be stewed, grilled.

stems

They use it like celery stalks:

• blanched and eaten half-baked;
• added to salads and vegetable side dishes;
• used in vegetable preparations for the winter.

Umbrellas

Fresh shoots with leaves and still immature umbrellas are used as follows:

• put in a barrel when pickling cabbage, in marinades for mushrooms and vegetables;
• cut into salads;
• added to soups and vegetables when stewing;
• crushed to sprinkle on baked meat.

How to make fennel tea - recipe

This is the easiest recipe.

1. Take a teaspoon of fennel seeds and grind them in a mortar and mortar.
2. Place them in a cup, cover with boiling water and leave for 10 minutes.
3. Strain, add some honey, basil leaves, black pepper or other ingredients of your choice.

Fennel leaves can also be used in a similar way, as long as they are in excellent condition. Steep the leaves in boiling water for 15 minutes.

Fennel salad - video

What to replace

Anise seeds can be used as an alternative to fennel as they have a similar flavor. Anise has a stronger flavor, so a smaller amount will be needed when using this replacement. Cumin and dill can also be used as substitutes for fennel.

If you are using it as a vegetable, you can substitute bok choy (pak choy) or celery stalks. To duplicate only the fennel flavor and not the volume, you can add a teaspoon of anise seeds for every 0.5 kg of onion.

Fennel ordinary is a perennial herbaceous plant of the Apiaceae family. The root is thick, fleshy, fusiform. The stem is erect, finely furrowed, round, with a bluish coating, strongly branched at the top, up to 2 meters high. The leaves are bluish, dissected into long narrow, almost filiform segments, passing at the base into a grooved petiole. Small, yellow flowers form an inflorescence - a complex umbrella up to 20 cm in diameter. The fruit is an oblong greenish-brown two-seeded seed, 6-14 mm long, 3-4 mm thick with five ribs. Outwardly, fennel is very similar to dill (which is why it is often called pharmacy dill), but its smell and taste are not at all dill, but rather aniseed. Blossoms in June-August, fruits ripen in July-September. Pollinated by insects. Good honey plant.

In culture, fennel is a one-biennial plant. He loves heat and light, undemanding to soils. Propagated by seeds, less often by dividing the bush. Row spacing 45 cm, distance between plants 12-15 cm. Seeds begin to germinate at a temperature of 6-8 degrees Celsius. Shoots appear in 12-14 days. Tolerates frosts down to -8 degrees Celsius. The fruits fall off easily. Fennel seeds are harvested when the fruits on the central umbrella are dry, and on the umbrellas of the second order are not yet ripe.

It is believed that the birthplace of fennel is Italy. In fact, both in ancient Rome and in medieval Italian cities, fennel was well known and was used not only as an aromatic food supplement, but primarily as a medicine (a remedy that helps with lung diseases, with urolithiasis, and also as a carminative). ). Its antibacterial properties were also known, due to the high content of essential oils in all parts of the plant.

At the present time, fennel is grown in all parts of the world, except for the Arctic and Antarctica. Wild fennel can be found in the Crimea and the Caucasus.

There are two types of cultivated fennel: common fennel (pharmacy or Volosh dill) and Italian - vegetable. The vegetable fennel has a fleshier stem.

Fennel contains a large amount of vitamin C - 50-90 mg%, carotene - 6-10 mg%, vitamins B, E, PP. Fennel fruits are used in medicine in many countries, including the USSR. The leaves are used for medicinal purposes in France, the roots - in Portugal. The seeds are a good cough remedy. Many people know "dill water", which is given to children with the accumulation of gases. But not everyone knows that this water has nothing to do with dill and is prepared from fennel. The fact is that the people call fennel a pharmacy dill for its similarity to a garden plant and high medicinal properties.


In Indian medicine, the fruits are used as a stimulant and the roots as a laxative. In the USA, fennel is used for eye and intestinal, kidney diseases, and flu.

In scientific medicine, fennel preparations are prescribed to improve appetite and digestion, to eliminate stomach cramps. From the seeds in pharmacies used to prepare "dill water" for infants and young children, used for bloating. Essential oil and fennel oil are prescribed for flatulence as an expectorant, antipyretic, antifungal and corrective (improving the taste of drugs) agent. It is included in the complex preparation "solutan", used for bronchitis and bronchial asthma.

In folk medicine, seeds, herbs and fennel roots are used. Tea is prepared from fresh or dried leaves and flowers, and water extracts are made from roots and ripe fruits. Fennel is prescribed as a carminative for flatulence, as an analgesic for spastic pain in the intestines. Seeds are used to treat chronic cholecystitis, gallstone and kidney stones. Fennel greens are recommended as a lactogenic agent. Green grass gruel is used to relieve freckles, bruises and cyanosis.
used in the perfumery and cosmetics industry and the food industry for flavoring sausages, confectionery.

Essential oil is a colorless or slightly yellowish liquid with a characteristic odor, first bitter, then sweet. The composition of the oil includes: anethole - 50-60%, anisic aldehyde, anisic acid, methylchavicol, fenchon, pinene, camphene, phellandrene. Fennel fruits contain 12-18% fatty oil, which is used as a substitute for cocoa butter. They are part of the spicy mixtures of curry, in the European mixture for fish. They are used for flavoring tea, when baking some types of bread, in the alcoholic beverage industry.

Fennel leaves and seeds have a sweet-spicy taste, a pleasant smell that combines the aroma of dill and anise. As a spice, fennel is used in the national cuisines of Romania, Hungary, France, Spain, Italy, China, and India. Fresh leaves are put in salads (sweet and sour-sweet fruit), they are seasoned with pureed vegetable soups, meat and fish dishes. The stems of the plant are used for pickling cucumbers. The roots are also eaten: they are boiled and then grated.

Fennel seeds flavor fish dishes and sauces for them, sweet pickles, marinades. In some countries, they are added when sauerkraut, pickled cucumbers and tomatoes. In our country, fennel is used mainly in Turkmen and Russian national cuisines in fish dishes.

When compiling aromatic “bouquets” for flavoring products, fennel, along with other spices, is placed in a gauze bag, which is dipped in boiling water and then removed. The rate of laying seeds in marinades, pickles, sauces is 1-2 g per 1 liter of water. Meat and fish dishes are sprinkled with spice before hot processing at the rate of 2-4 r/kg.
Fennel repels fleas, this property of the plant has been used since ancient times to protect pets from annoying insects. Finely chopped fresh fennel leaves are rubbed into pets' fur and laid out around and under the bedding.

Common fennel (lat. Foeniculum vulgare) - Celery family (Apiaceae). Fennel culture has deep historical roots, even the ancient Egyptians, Greeks, Romans, Indians, Chinese valued fennel as a spice and medicinal plant. In the Middle Ages, fennel came from Asia Minor and India to Western Europe, where it was cultivated everywhere. It was brought to Russia from the Balkan countries. In the middle of the XIX century. attempts were made to cultivate it in Poltava, and in 1907-1908. - in the Voronezh province.

Fennel. © Paolo Ciarlantini Content:

Description of fennel

Perennial herbaceous plant, and in cultivation - annual or biennial. Root spindle-shaped, thickened. Stem 1 m or more high, erect, hollow, rounded, slightly ribbed, strongly branched at the top. The leaves are thrice and four times pinnately dissected into filiform lobes, the lower ones are petiolate, the upper ones are sessile. Each shoot ends in a complex umbel, consisting of 11-27 simple umbels, bearing 10 to 25 flowers. The flowers are small, yellow, with a falling five-petal corolla. The fruit is a two-seeded cylindrical shape, naked, greenish-brown, 6-10 mm long, 2.3-3.5 mm wide, with ten longitudinal ribs, splits into two achenes when ripe.

This plant is native to the Mediterranean and Western Asia. In the wild, it is found in the countries of Southern Europe, North Africa, Iran, India, China, as well as in the Caucasus, Crimea, and Central Asia. It grows in dry, lighted places, on rocky slopes, near roads and housing.

There are two groups of common fennel varieties. Some are grown to produce fruits and spicy greens, while others, which form a “head of cabbage” the size of an average apple at the base of the petioles, are like vegetables. 8 domestic varieties of vegetable fennel have been registered.

Useful properties of fennel

Fennel leaves contain ascorbic acid, carotene, vitamins B, E and K. The plant resembles anise in taste and aroma. In the aerial parts and roots of fennel, up to 0.67% of essential oil accumulates, and in fruits - up to 6.5% of essential oil and 17-21% of fatty oil.

Fennel is cultivated mainly for obtaining fruits rich in essential oil, and also as a spicy herb. Essential oil extracted from fruits and whole plants cut in the fruiting phase is widely used in the food industry, perfumery, medicine and everyday life.

The plant has a high content of essential oil. In the fruits of fennel, this oil contains up to 6.5%. and in leaves - up to 0.5%. Fennel essential oil has a characteristic aroma and a spicy-sweet taste. The composition of the oil includes: anethole, fenchon, methylchavicol, α-pinene, α-phellandrene, cineole, limonene, terpinolene, citral, bornylacetate, camphor and other substances. The fruits also contain up to 12-18% fatty oil, consisting of petroselinic (60%), oleic (22), linoleic (14) and palmitonic (4%) acids.
In the grass of the plant, in addition, there are a large number of flavonoids, glycosides, ascorbic acid, carotene, B vitamins and various minerals.

As a medicine, fennel has been known since ancient times. Fennel fruits are included in the pharmacopoeias of 22 countries of the world, including our country. They are part of the sedative, choleretic, diuretic, laxative, carminative, chest fees. From the fruits of fennel, the drug "Anetin" is obtained, which has an antispasmodic effect, as well as "dill water", used for bloating and colic in infants. A few drops of fennel essential oil on a piece of sugar relieve pain in the digestive tract. This oil is part of the licorice elixir (cough remedy), and it also improves the taste of medicines.

Fennel fruits and essential oil are used to flavor confectionery, tea, drinks, marinades. Fresh leaves, shoots and immature umbels are used to flavor marinades, canning vegetables and sauerkraut. Fresh greens are added to salads, side dishes, seasonings for soups, meat and vegetable dishes, and when pickling vegetables. Fennel root, as well as parsley root, parsnip, can be put fresh in salads, soups, sauces, added as a seasoning to stewed fish, pork. It can be consumed boiled in salads and as a side dish.

Steaming with a mixed broom with the inclusion of stalks and leaves of fennel ordinary, as well as using externally certain preparations of the plant - infusion of ordinary fennel leaves, infusion of fennel fruits, etc. - is recommended for neurasthenia, increased excitability of the central nervous system, insomnia, inflammatory (bacterial) nature) diseases of the skin, acne, furunculosis. Due to the abundance of essential oil in the aerial part, a mixed broom with fennel stems and leaves will be a source of pleasant aroma in the steam room.

"Kochanchik" of vegetable fennel is an excellent dietary and gourmet product. "Kochanchiki" are used for food fresh or boiled, in various salads or as an independent dish, they are cooked in the same way as cauliflower or asparagus.

Fennel. © Civvi

Agrotechnics of growing fennel

For the cultivation of fennel, it is necessary to allocate open areas with well-fertilized, rich in lime, deeply cultivated soils. Heavy clay, swimming, swampy soils with high acidity are unsuitable for fennel. Fennel is propagated in the spring by sowing seeds into the ground with a depth of 2.5-3 cm. When growing vegetable fennel, plants are pruned to obtain tender bleached "heads".

Seed harvesting is started when the fruits on the central umbels become greenish-brown, and the umbels become grayish-ashy. At first, only the middle umbrellas are cut, and after the fruits turn brown in the side umbrellas, the final cleaning is carried out. As a spice, fennel is harvested from the moment of regrowth. Tender young leaves can be consumed throughout the growing season. For use in pickling vegetables, fennel is harvested during the flowering period and the beginning of seed formation.

Decorative fennel

Powerful fennel plants with graceful leaves dissected into thin filamentous lobes and large umbrella inflorescences with yellow flowers can serve as the center of a decorative composition of herbs.

flower formula

Common fennel flower formula: *Ch(5-0)L5T5P(2)-.

In medicine

Infusion of fennel fruits is used for flatulence, chronic colitis, to improve appetite and digestion, eliminate spasms of the stomach and intestines, with hypogalactia; as an expectorant as part of complex therapy for inflammatory diseases of the respiratory tract (bronchitis).

Fennel fruits are part of many collections, teas and dietary supplements. In order to expand the range of products, our company has registered a children's herbal tea from fennel fruits - "Dill Water". It is recommended to take with intestinal colic in newborns.

In cooking

Fennel greens have a pleasant, slightly sweet, refreshing flavor and are used fresh and as a condiment. Fennel leaves are used to flavor fish soups and sauces. Italians love to eat them pickled. Many grow vegetable varieties of fennel, in which the thickened petioles at the base of the basal leaves form the so-called "head".

Fennel seeds are used in baking bread and other bakery products, in the manufacture of sausages. Juicy leaves and young fennel umbrellas are preserved, with stems they are used for pickling vegetables.

Vegetable oil is obtained from the fennel fruit, which is used in the production of liqueurs and in confectionery.

In aromatherapy

For an aroma lamp, fennel oil is added to warm water (1-2 drops per 5 square meters of area). To prepare baths, take fennel essential oil (4-6 drops) together with orange essential oil (3 drops). Oils are diluted in honey, sour cream, cream, milk or kefir and added to the bath.

Essential oils are used in small amounts. Before use, it is necessary to do a test for the tolerance of the essential oil.

children

As a medicine, fennel fruit infusion can be used in children from birth, following the instructions for medical use.

Classification

Common fennel (lat. Foeniculum vulgare Mill.) belongs to the celery family (lat. Apiaceae). The fennel genus includes annual, biennial and perennial herbaceous plants widely distributed in Europe and Africa.

Common fennel is often found under the name "pharmacy dill". They are synonyms for the same plant.

Botanical description

Common fennel is a herbaceous plant up to 150-200 cm high with a slightly branched, taproot. The stem is erect, rounded, finely ribbed, strongly branched with a bluish bloom. The leaves are alternate, ovate-triangular in outline, thrice-four times pinnatisected into long filiform lobes. The lower leaves are large, petiolate, the rest are sessile.

The flowers are yellowish, small, with five petals, collected at the top of the stem in complex umbrellas. The formula of an ordinary fennel flower is * H (5-0) L5T5P (2) -. The fruit is an oblong, greenish-brown, naked two-seeded seedling (vislocarp), splitting into two semi-fruits (mericarp). Each semi-fruit with five strongly protruding longitudinal ribs. Flowering from July to September, fruits ripen in September-October.

Spreading

In the wild, it is found in the Crimea, the Caucasus, in the south of Central Asia. It is cultivated as an essential oil and medicinal plant in the Krasnodar Territory, the middle zone of the European part of Russia, in the south-west of Ukraine and in the North Caucasus. Grows near habitation. As a spicy and medicinal plant, it is bred in gardens and orchards.

Distribution regions on the map of Russia.

Procurement of raw materials

Medicinal raw materials are the fruits of fennel (Foeniculi fructus). Since fennel fruits do not ripen at the same time, it is impossible to harvest at one time. Harvest the central umbels first, as soon as they start to turn yellow, then cut the whole plant when the fruits on most umbels are ripe. Such selective harvesting of fennel requires great care, but on the other hand, the material is of a higher quality than that obtained by mass picking or mowing plants. The fruits are threshed.

Chemical composition

Fennel fruits contain essential oil (up to 6%), which includes: anethole (up to 60%), α-pinene, α-phellandrene, dipentene, limonene, methylchavicol, camphene, timolol, feniculin, estragole, ethylfenchan, fenchone (20 %), methylchavicol (10%); protein substances, fatty oil (up to 18%), which includes petroselinic, oleic, linoleic, palmitic acids, sugars, coumarins; macro- and microelements.

Pharmacological properties

Fennel fruits have many health benefits. The infusion of the fruits of the plant has a carminative, antispasmodic, and expectorant effect. Pharmacological activity is largely due to reflex reactions associated with irritation of the nerve endings of the gastrointestinal tract and respiratory tract.

Herbal preparations from fennel seeds increase the secretion of the digestive glands, regulate the motor activity of the intestine, and have a choleretic and diuretic effect.

Fennel has anti-inflammatory and some antibacterial effects, regulates intestinal motility, increases milk secretion in lactating women. Fennel is widely used in medicine as a sedative, especially for children.

Numerous preparations are prepared from fennel fruits: infusions, decoctions, dill water for newborns, powders, ointments, essential oils are obtained, etc. Fennel fruits are often used mixed with anise and cumin.

Application in traditional medicine

History reference

Fennel is native to the Mediterranean countries. Even in ancient times, fennel was popular with the Chinese, Indians, Egyptians, Greeks and Romans. Almost miraculous properties were attributed to him. It was believed that it helps "from all fevers." Since the time of Hippocrates, fennel has been known as a diuretic, expectorant and choleretic agent.

Bunches of fennel as amulets were hung at the entrance to the house, to protect against bad people and from the evil eye, witchcraft. Since the Middle Ages, it was fennel that healers and healers used as the main means to improve and restore vision.

The court physician of King Ferdinand the First P.A. Mattiolus published in 1563 in Prague the treatise "The Power and Action of Fennel", where he provides information about the beneficial properties of the plant. In his treatise, he wrote that fennel seeds help with indigestion, loss of appetite, bloating, diseases of the biliary tract and liver, mucous sputum, painful menstruation, insufficient lactation, nervous anxiety, abscesses and inflammation of the mammary glands.

In the 18th century, cholelithiasis and kidney stones were treated with fennel preparations. German physiotherapist Sebastian Kneipp recommended the use of fennel seed tea for coughs, lung diseases and as an antispasmodic for whooping cough and asthma, as a remedy for headaches.

Literature

1. State Pharmacopoeia of the USSR. Eleventh edition. Issue 1 (1987), issue 2 (1990).

2. State Register of Medicines. Moscow 2004.

3. Medicinal plants of the State Pharmacopoeia. Pharmacognosy. (Edited by I.A. Samylina, V.A. Severtsev). - M., "AMNI", 1999.

4. Mashkovsky M.D. "Medications". In 2 volumes - M., New Wave Publishing House LLC, 2000.

5. "Phytotherapy with the basics of clinical pharmacology", ed. V.G. Kukes. - M.: Medicine, 1999.

6. P.S. Chikov. "Medicinal plants" M.: Medicine, 2002.

7. Sokolov S.Ya., Zamotaev I.P. Handbook of medicinal plants (phytotherapy). - M.: VITA, 1993.

8. Mannfried Palov. "Encyclopedia of Medicinal Plants". Ed. cand. biol. Sciences I.A. Gubanov. Moscow, Mir, 1998.

9. Lesiovskaya E.E., Pastushenkov L.V. "Pharmacotherapy with the basics of herbal medicine." Tutorial. - M.: GEOTAR-MED, 2003.

10. Nosov A. M. Medicinal plants. - M.: EKSMO-Press, 2000. - 350 p.

11. Spices and spices. / Text by J. Kibala - Artia Publishing House, Prague, 1986. - 224 p.

12. Makhlaiuk V.P. Medicinal plants in folk medicine. - M.: Niva of Russia, 1992. - 477 p.

13. Formazyuk V.I. "Encyclopedia of Food Medicinal Plants: Cultivated and Wild Plants in Practical Medicine". (Under the editorship of N.P. Maksyutina) - K .: A.S.K. Publishing House, 2003. - 792 p.

14. Healthy skin and herbal remedies / Ed.-comp.: I. Pustyrsky, V. Prokhorov. - M. Machaon; Minsk: Book House, 200. - 192 p.

15. Turova A.D. "Medicinal plants of the USSR and their application". Moscow. "The medicine". 1974.

Russian name

fennel fruit

Latin name for the substance Fennel vulgaris fruit

Fructus Foeniculi vulgaris ( genus. Fructuum Foeniculi vulgaris)

Pharmacological group of the substance Fennel ordinary fruit

Model clinical and pharmacological article 1

Characteristic. Contains essential oil, anethole, alpha-pinene, fenchol, beta-phellandrene, camphene, dipentene, methylchavicol, anise aldehyde, anise ketone; anisic, malic and succinic acids, limonene, feniculin; fatty oil consisting of petroselinic, oleic, linoleic and palmitic acids; proteins, flavonoids, sugars.

Pharma action. Means of plant origin, has antispasmodic, antiemetic, socogonal, choleretic, carminative, laxative, diuretic, antimicrobial, lactogenic, expectorant, anticonvulsant and sedative effects. Increases intestinal tone, reduces gas formation in the intestines, stimulates appetite.

Indications. Constipation, intestinal colic, flatulence, amenorrhea; to stimulate lactation; cholecystitis, nephrourolithiasis; respiratory diseases (tracheitis, bronchitis, whooping cough, pneumonia, tuberculosis).

Contraindications. Hypersensitivity.

Dosing. Inside, 15-30 ml of infusion (1 teaspoon of seeds is poured into 200 ml of boiling water and infused for 2 hours) or 5-10 ml of oil 3-4 times a day, before meals. For infants, 2-3 g of crushed fruits are poured into 200 ml of boiling water, filtered after 15-20 minutes and administered orally in small portions.

Plantex - for infants: 5 g is dissolved in 100 ml of boiled water or milk and shaken until dissolved. For children older than 1 year: 5-10 g dissolved in 100-150 ml of boiled warm or cold water; tea is not sweetened.

Side effect. Allergic reactions.

State register of medicines. Official publication: in 2 volumes - M .: Medical Council, 2009. - V.2, part 1 - 568 p.; part 2 - 560 p.

Interactions with other active substances

Trade names

Name	The value of the Wyshkovsky Index ®