Fennel Foeniculum vulgare Mill., Also known as fennel, is a plant native to the Mediterranean zone, known and used since antiquity. It belongs to the celery family, just like carrots, parsley, celery and dill. Fennel is a biennial plant. In the first year of vegetation, it produces bulbous bulbs, while in the second year, inflorescence shoots similar to dill inflorescences. Fennel fruits have a pleasant anise smell.
Although fennel is not a popular vegetable in our country,is more and more often available, for example, in supermarkets. Its edible part - onion - can be fried, stewed, baked, boiled and eaten raw.It is characterized by a delicate texture, and its taste is similar to that of asparagus. Raw fennel has a slightly anise smell, which unfortunately evaporates during heat treatment. Due to the content of essential oils (0.2-2.8%), which give the fennel a delicate, sweet-anise aroma, its consumption has a positive effect on the digestive processes and the nervous system. This vegetable is low in calories - 100 g of onion bulb provides only 32 kcal. The vitamin content is small, but fennel contains mineral s alts of calcium, potassium, magnesium and iron. Dry matter makes up 7-10% of fresh weight, including about 2% of protein, 1.2% of sugar and more than 1% of fiber.
Fennel is also a spice plant. Its fruit can be added to fruit compotes, sweet sauces, cabbage and red beet. The oil obtained from fennel fruit is also used in aromatherapy for stomach ailments, used for massage, bathing or inhalation. Some sources say that this oil reduces cellulitis, supports weight loss, regulates the menstrual cycle and alleviates menopausal symptoms.
Fennel has no special care requirements.It can be grown both in the field and under cover, it is also suitable for growing in containers. The position should be well insolated, because it yields worse in the shade. The optimum temperature for growth of this plant is 15-20 ° C, and for germination 20-22 ° C. Fennel is suitable for sowing and seedling cultivation. Ground seeds are sown from the second half of April, even until July, and the seedlings are planted from mid-May to mid-June. Harvesting takes 8-9 or 12-13 weeks depending on the cultivation method. Plants that have developed 5-8 leaves, a thickening over 10 cm in diameter and weighing over 200 g are suitable for harvesting. These calluses can be stored for up to several weeks at low temperature and high humidity. Stored at room temperature, they gulp quickly. Growing for seeds requires leaving the plants in the field until the next year, but in the case of early spring cultivation, the formation of inflorescence shoots may occur in the same year.
Valuable fruit
The medicinal raw material of fennel is fruit, containing up to 6% of essential oils, especially anethole. Additionally, they contain flavonoids and significant amounts of fats. Essential oils support the secretion of bile and gastric juice, thus stimulating digestion. They also have carminative, antitussive and antispasmodic effects. Fennel fruits are used in various herbal mixtures and teas. Fennel infusion is recommended for infants in cases of digestive ailments, such as flatulence and gas. It can be effective in combating the symptoms of flu and colds, especially when given with milk.
