Health Benefits Of Fennel Plant

The fennel herb is a versatile vegetable which can not only be
eaten cooked or raw but is also a basis for anise, and is one of
the ingredients of licorice. The fennel plant also flavors some
brandy-based drinks, whilst the fennel leaves are an important
culinary herb. 

It is not surprising then that fennel and its juice contain some
valuable constituents. The nutrients are similar to those in
celery, which belongs to the same family, but it is the
essential oil that is the basis for its good action on an upset
stomach and its stimulating properties. The oil is present in
relatively large amounts, from 3-6% of the total weight. 

The Greeks called fennel marathon which derived from their word
meaning to become slim; later the Emperor Charlemagne ensured
that it was grown on all his farms. He and other people in early
times, thought fennel gave courage and were good for the eyes.
Bedrooms were protected from the evil spirits of the night with
fennel in the keyholes. The plant was an essential component of
the wreath used above the door on Midsummer Day to keep the
witches quiet. 

Insects keep away from fennel so the floors were spread with
stalks so that the fleas kept their distance. The stalks were
cooked as an alternative to asparagus, or put under bread while
it was baking to give it an aromatic flavor. With carrot juice,
fennel is very good for night blindness or optic weakness. These
two plus beet juice make a good remedy for anemia especially the
son resulting from excessive menstruation. 

Fennel juice forms part of formulae for convalescence and for
indigestion. The French use it for migraine and dizziness where
good results have been noted. The nutritional analysis of fennel
leaves reveals an excellent quantity of iron (2.7mg per 100g),
high calcium (109mg per 100g) and a very impressive supply of
the following vitamins: carotene (4. 7mg per 100g), folic acid
(100 micrograms per 100g) and vitamin C (93.0mg per 100g).