Fennel: Properties and Benefits

The fennel plant, scientific name Foeniculum vulgare, belongs to the Apiaceae family and can reach one meter in height; fennel is native to the Mediterranean basin and currently is grown a little everywhere.

Fennel, used since ancient times for its aromatic and digestive properties, has a flavor that reminds somehow the anise. In addition to the fresh plant, belonging to the variety intended to vegetable production, there is also the wild variety, whose plant can reach a height of two meters.

The fennel plant adapts well enough to be grown in most soils; currently the fennel is grown in most of the gardens for the production of its edible part called "grumolo" which is nothing more than the sum of its leaf sheaths that ripen three months after sowing.

Fennel: Properties and benefits
Fennel is composed of approximately 90 % water, 1.3 % protein, 3 % fiber, 1 % ash and carbohydrates; the minerals are potassium (in good quantities), calcium, phosphorus, sodium, magnesium, iron, zinc, manganese and selenium.

With regard to the vitamins fennel include: vitamin A, some belonging to the group B and vitamin C. Fennel contains essential oil in which are contained the active ingredients with the most relevant properties. Noteworthy the presence of flavonoids such as isoquercitrina and rutin.

Benefits and Curative Properties of Fennel

Fennel has mainly digestive properties and its benefits to the human body in case of abdominal bloating have been proven. The assumption of fennel has indeed the ability to prevent the formation of intestinal gas and thus proves useful in case of bloating and flatulence; indeed fennel contains inside an aromatic substance called anethole that works as sedative in the case of abdominal contractions.

Fennel has also purifying properties of blood and liver, and is also a good anti-inflammatory, especially in regard of the colon. Its intake brings benefits in case of cough, where, in order to reduce the discomfort, it is recommended to prepare a decoction of leaves and seeds that will be boiled for 3/4 minutes in three quarters of a liter of water and then be sweetened with honey.

Fennel is also used by new mothers to increase milk production and is also used by women to relieve the symptoms of menopause and beyond; in fact, his assumption is useful to soothe the pains and (eventual) sickness resulting from the menstrual cycle.

Fennel Curiosity
The use of fennel has ancient origins so that it has evidence in the scrolls dating back to ancient Egypt.

To stimulate digestion fennel is often taken in teas or seeds.

The fennel, suitably crushed and triturated, was used for the preparation of a natural toothpaste uniting in equal parts with green clay.

Fennel raw somehow alters the functionality of the taste buds; thanks to this feature, once the hosts dishonest, they used to "offer" the raw fennel to its patrons just before serving them wine of poor quality. From this custom comes the term "fool".

The fennel is also called "finocchina".

The word "fennel" is used in derogatory term by Dante in his document dating from the fourth century with the meaning of traitor.

In the past, the fennel was considered a symbol of renewal because it was thought that this vegetable helped snakes to change the skin.
Varieties of Fennel
The plants of fennel are suitable to be grown as an annual or biennial, at your option. The varieties grown in Italy are The Giant of Naples, the Bulk of Sicily, White Florence, Fennel Parma, the Fracchia's fennel and White perfection..
Fennel: Properties and benefits
Fennel: Properties and benefits
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Fennel and Calories
Every 100 grams of edible fennel have 15 kcalories.

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