Fennel, known in our regions as coastal and sweet dill, morač and fennel, has the Latin name Foeniculum vulgare. Fennel is a biennial or perennial herb that has a strongly developed root from which a multi-branched stem emerges in the spring, which can be up to 1.5 meters high. The stem grows leaves that have very narrow spines.
They bloom from June to October, and the flowers are small, collected in flat and shield-shaped inflorescences and are dull yellow in color. The fruits are brown, dry, spindly and up to 1 cm long.
Depending on the order of flowering, they ripen gradually. It grows wild on our coast, which is not surprising because it is a Mediterranean plant. As a medicinal plant, fennel is planted all over the world, and in nature it grows in fields, lawns, gardens, olive groves and along roads.
History of fennel
The homeland of fennel is the Mediterranean, and its healing properties and use are mentioned in Egyptian, Chinese, Greek and Roman medicine. Ancient peoples used fennel to treat diseases of the stomach, lungs, eyes, throat and many other ailments. In the East, it is known that fennel was used to treat obesity. In the Asian area and in antiquity, it was highly valued because its taste is similar to anise.
The ancient Romans ate its roots, leaves and seeds in various salads and added them to bread. Fennel was very loved by the Roman women who nibbled on it because of its ability to dissolve fatty tissue around the waist, as well as its diuretic effect. Many warriors ate fennel to maintain their strength and health.
In the Middle Ages, it was used to repel insects. There is a belief that witches were scared away with fennel, so on June 23, in the evening during Midsummer Night, it was hung on the door. It was often placed in keyholes so that no evil would enter the house at night.
Cultivation and harvesting of fennel
The way of growing fennel is similar to the way of growing parsley or carrots. Loose and fertile soils that are rich in organic fertilizers will suit him best. Fennel tolerates winter well, and a good supply of water is very important for its cultivation. If it lacks water, it will very quickly form a flowering tree and begin to bloom.
Fennel has extremely small seeds that remain germinating for 4 to 5 years. Due to the high content of essential oils, fennel seeds germinate slowly. Therefore, in order to accelerate germination, it is good to soak it in water before sowing. The water should be at room temperature, and it is recommended to soak the seeds for at least 2 days. It would be best to put the seeds in a cloth bag and change the water several times during that period. Then the seeds are dried and can be sown.
Seedlings can be produced like celery, and it can also be sown directly in the ground. It is sown at a depth of 1 cm. In a permanent and open place, it is sown at distances between rows of 60 to 70 cm, and in the row between plants, a distance of 15 to 20 cm should be left.
If fennel is produced from seedlings, this process will last from 30 to 40 days, and the resulting plants will be well developed and up to 15 cm tall. When planting young fennel plants, it is necessary to shorten them in the same way as with celery.
While the growing season lasts, it is necessary to mulch the soil around the plants and to hoe it regularly. Likewise, if the sowing is too dense, the plants should be thinned and irrigated and fertilized. The reason for this is that fennel does not tolerate a lack of moisture and drought.
Fennel is harvested before flowering. Heads ready for harvesting reach a diameter of 8 to 10 centimeters. During the winter, they can be stored in boxes with moist sand. In the spring, the same heads can be replanted. It can also be stored in refrigerators at a temperature of 0 ºC, where the air humidity is 90 to 95%.
Preparation of fennel tea
Fennel tea is prepared from 2 tablespoons of leaves, flowers, roots and fruits, which are placed in 1 liter of hot water and boiled for 5 minutes. The tea is then strained and drunk very warm during the day, and is used for poor digestion and inflammation of the kidneys.
Various tea mixtures can be prepared from fennel, which have a medicinal effect.
The first tea mixture is made from 2 large spoons of ground fennel fruits and 2 teaspoons of mint. The mixture is placed in 1 liter of hot water and boiled for 5 minutes, then strained. The tea prepared in this way is drunk warm during the day, and it will have a beneficial effect on the body because it improves digestion, removes intestinal disorders and has a calming effect.
The second tea mixture is prepared from 2 large spoons of mint, 2 large spoons of marjoram and 2 large spoons of fennel, which are poured with a liter of hot water and left for 10 minutes. The tea is strained and drunk warm throughout the day as a remedy against weight gain caused by anxiety.
The third tea mixture is prepared by pouring 3 tablespoons each of anise, thyme and fennel with 1 liter of hot water and leaving it covered for 10 minutes. The tea is strained and drunk very warm during the day to maintain a slim line.
The use of fennel
The whole fennel plant is medicinal, and the fruits contain the most essential oils. If possible, it is always better to use wild fennel than cultivated fennel. It is also best used fresh, but it can also be dried. The fruits are harvested while they are dry and gradually as they ripen. It is highly valued as a herb, but it is equally used as a medicine.
It affects the organism and human processes in the body by regulating menstruation, creating milk in the breasts of nursing mothers, removing clogged breasts and maintaining their cleanliness during breastfeeding. It gives children a restful sleep, regulates digestion, stops hiccups and vomiting, improves urination and the expulsion of intestinal gases, and has a beneficial effect on the lungs and bronchi because it calms attacks of cough, whooping cough and asthma. It cures sore throat and is a successful antidote for iodine poisoning.
Possible side effects of fennel tea consumption
Although fennel is considered a medicinal and safe plant for consumption in proper quantities, there are still people and patients who need to adjust its dosage. Therefore, before consuming fennel preparations for medicinal as well as culinary purposes, you should definitely consult a doctor to avoid allergies, nausea or a slight increase in menstrual flow.
If used in large doses, it could cause irregular heartbeat and difficulty breathing.
It is known that fennel essential oil should not be used by nursing and pregnant women, children and all people suffering from estrogen-dependent cancers because the essential oil has a carminative effect that is similar to hormonal or estrogen.
Drying and storing fennel
Fennel stalks have a mild flavor that will persist even after drying, while the seeds have a stronger aroma and leave a bittersweet taste in the mouth. The leaves are harvested throughout the year, and the seeds in autumn when they turn yellow. The root is also taken out in autumn and dried.
The aerial parts of fennel do not need to be washed before drying, it is enough to shake them out on a sheet or clean paper and remove impurities. All parts can be dried tied in bundles or strung on a rope above the stove or in an attic where there is good air flow. Large quantities of fennel can be dried in dryers, but for smaller quantities it is essential to provide an airy and shady place such as an attic.
Dried parts of fennel are stored in cloth bags or glass containers.
Source: Moja Zimnica, Photo: Schwoaze / Pixabay