Latin name: Foeniculum officinale Allioni, Foeniculum vulgare Miller, Foeniculum capillaceum Gilbert
Other names: Dill fennel, Florence fennel
Fennel is a Mediterranean plant growing up to 2 m tall, producing yellow flowers and characteristic green fruits that are the right herbal raw material. Fennel fruit was already used in antiquity, I mean bloating, colic and also headaches.
Today dill fruits are mainly used for digestive system disorders – indigestion, digestive disorders, lack of appetite, constipation. Poor fennel tea is also recommended for use in colic in infants and young mums as a stimulant for lactation. Fennel fruit is also recommended for respiratory diseases, especially infections, as an expectorant – tea increases the volume of bronchial secretion, reduces its density and facilitates degradation. Tea also works well and is antipyretic because it is recommended for influenza and cold.
Dill fennel can also be used to prepare for inhalation during sinus infection and to wash oily skin (to reduce seborrhea). Fennel fruits are also used as seasoning – because of the original, spicy aroma that is somewhat like anise, they are added to gingerbread and also as a supplement to bread, bigos and sauerkraut and cucumbers.