Part of Plant Used

bulb, leaf, seed


Whole, powdered, essential oil, extract



Active Ingredients

Anethole, Fenchone,Coumarins,Sterols, Flavonoids

Fennel is an herb in the parsley family that is native to the Mediterranean now naturalized throughout Europe, Asia and North America. 

​The powdered seed lends a mild anise-like flavor and aroma to soups, stews and other foods.The powered seed is also used as a flavoring agent in natural toothpaste. 

​Fennel grows about 5 feet high and is a fragrant plant. It has yellow flowers and feather-like leaves. The seeds are oval-shaped and are gathered for use in the fall.

Safety: Fennel can be toxic. Don't use more than the recommended
​dosage. Do not take the essential oil internally unless supervised by a
health professional. Consult your health care provider before beginning
use of Fennel or any herb.

A little botanical information on fennel.
​Fennel is a hardy perennial herb of the Apiaceae family (formerly Umbelliferae) with a characteristic anise or licorice scent.

Fennel has a thick, perennial root-stock, stout stems, 4 to 5 feet or more in height—erect and cylindrical, bright green and so

​smooth as to seem polished, much branched bearing leaves cut into fine segments. The bright yellow flowers, produced in large, flat terminal umbels, with from thirteen to twenty rays, are in bloom in July and August. Seeds of wild fennel look like the fennel seed commonly used as a flavoring in foods: they are oblong, dorsally compressed, and ribbed.common names & nomenclature 

​The word "fennel" developed from the Middle English fenel or fenyl. This came from the Old English fenol or finol, which in turn came from the Latin feniculum or foeniculum, the diminutive of fenum or faenum, meaning "hay".

​Also known as: fennel, finocchio, sweet fennel, wild fennel, saunf, perumjeeragam, marathon, marathos.

Culinary uses
​Sugar-coated and uncoated fennel seeds are used in India and Pakistan in mukhwas, an after-meal snack and breath freshener.The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. The small flowers of wild fennel (mistakenly known in America as fennel "pollen") are the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise-flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. Young tender leaves are used for garnishes, as a salad, to add flavor to salads, to flavor sauces to be served with puddings, and also in soups and fish sauce. Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. Fennel is also used as a flavoring in some natural toothpastes. The seeds are used in cookery and sweet desserts. Many cultures in India, Pakistan, Afghanistan, Iran, and the Middle East use fennel seed in their cookery. It is one of the most important spices in Kashmiri Pandit and Gujarati cooking. It is an essential ingredient of the Assamese/Bengali/Oriya spice mixture panch phoron and in Chinese five-spice powders. In many parts of India and Pakistan, roasted fennel seeds are consumed asmukhwas, an after-meal digestive and breath freshener.

Fennel,  Egypt

Foeniculum vulgare