Fennel seeds (Botanical name - Fenniculum vulgare) are new for Americans. Fennel seeds have mild anise like flavor but is more aromatic and sweeter. It is grown in many parts of the world.Fennel features prominently in Italian cuisine, where bulbs and fronds are used, both raw and cooked, in side dishes, salads, pastas, and risottos. Fennel seed is a common ingredient in Italian sausages and meatballs and northern European rye breads.
Many cultures in the Indian subcontinent and the Middle East use fennel seed in their cookery. It is an essential ingredient of the Bengali spice mixture panch phoran and in Chinese five spice powder. It is known as saunf in Hindi. Many egg, fish and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salad, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto.
The use of fennel is well known as a digestive aid. In many parts of India roasted fennel seeds are consumed as an after-meal digestive and as a breath freshener. It may be given in small quantities to help young children digest carbohydrates. An infusion prepared by boiling a table spoon of fennel seeds in 100 ml of water for 1/2 hour, is highly beneficial in indigestion and constipation. Chewing its seeds after meals prevent foul breath, indigestion, constipation and vomiting.
Fennel is one of the safest for colic, for helping the babies to release gas. Parents in Asia boil the fennel seeds in water for short period of time. After filtering the seeds, water is given to the infants to reduce colic. So far there is no documentary evidence of side effects by taking fennel seeds. Eating fennel seeds with figs is a good for cough and bronchitis. Fennel seeds promote mensuration and regulate monthly period. It is believed that fennel benefits the eyes. Herbalists today recommend bathing the weakened, sore or inflamed eyes with fennel tea.
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