Constituents:
Fennel fruits contain essential oils, mainly trans-anethole and fenchone. Anethole has a sweet taste, while fenchone is bitter — explaining the difference between sweet and bitter fennel. They also contain fixed oils, protein, phenolic acids, and flavonoids.
Fennel
Foeniculum vulgare MILL. ssp. vulgare var. vulgare
Fenouil amer / var. dulce
Fenouil doux
Effects and Use:
Fennel fruits have mucolytic (mucus-loosening) properties, making them useful for catarrh of the upper respiratory tract. They are a common ingredient in chest teas, often in combination with anise. For children, fennel syrup or honey is often used.
Fennel tea also aids digestion, alleviates bloating and fullness, and has an antispasmodic effect at higher doses. For infants, unsweetened fennel tea is commonly used to relieve colic. In folk medicine, a decoction of fennel fruits is sometimes used as an eye rinse for tired eyes.
Tea Preparation:
Crush 1–2 teaspoons of fennel fruits fresh before use, then steep in 150 ml boiling water for 10–15 minutes, covered. Strain.
Drink 2–4 cups daily between meals.