Fennel

A vegetable of the Umbelliferae family, which is eaten both raw and cooked, and is popular in the Mediterranean area for adding flavour to meat and other dishes. Fennel is rich in minerals and vitamins, and is available all year round. It is considered a typical winter vegetable but is consumed just as much in summer.

Fennel is very low in calories, with little fat and plenty of fibre. It is also very rich in minerals, especially potassium, calcium and phosphorus, which help strengthen bones and prevent cramps and fatigue. Its high phytoestrogen content make it an excellent natural balancing substance for female hormones, which makes it particularly useful in stimulating milk production for breastfeeding, as well as reducing pre-menstrual syndrome and relieving menopause symptoms. The liver also benefits when fennel is part of the diet, as it has a good detoxifying action and contributes to improving liver functions.

As a medicinal herb, fennel is an excellent remedy for digestive problems, as it works on the fermentation processes that occur in the large intestine, helping to eliminate gas that builds up in the stomach and bowels, thus soothing colic pain in infants. These beneficial qualities for the digestive system mean fennel tisanes, decoctions and infusions can be very useful for those who suffer from abdominal bloating and gas.

Last, but not least, recent studies are looking at the properties of luteolin, a substance found in fennel that may slow ageing of brain cells and improve memory capacity.