Fennel has been used as a medicinal and culinary herb since the times
of the ancient Greeks. In medieval Europe fennel was thought to ward
off evil spirits on Midsummers Eve. Fennel is an herb native to southern
Europe and Asia Minor. It is cultivated there, and in the US, Great
Britain, and temperate areas of Eurasia.
brew up a tasty, licorice flavored tea. Great by itself, or as a
flavorful addition to other herbal blends. For those who have trouble
with poor digestion, gas and bloating, a simple cup of fennel tea after a heavy meal can be the simplest and most effective remedy. Fennel reduces bad breath,
belching, and acts as an antibacterial in the mouth. Add a small amount
of fennel directly to food, or add a small amount of fennel seed tea to
In ayurvedic traditions, fennel increases the digestive fire without aggravating pitta.
Its energy is in dispute some say warming, others cooling, most likely
neutral. It calms the nerves, is the premier carminative herb for
adults, and promotes mental clarity.
History of Fennel
Historically, the use of fennel dates back
to Ancient Greece and Rome, where it was used in traditional rituals and
celebrations as a symbol of Nature. In Greek mythology, Prometheus used
a fennel stalk to steal fire from the gods. Fire gave us the ability to
cook our food, so it would only be fitting to be carried by a herb that
is good for the digestion.
The health properties of fennel were so
popular that Olympic athletes, in Ancient Greece, would use the seeds to
increase stamina and promote longevity. And Greek doctors prescribed
this tea to nursing mothers in order to increase breast milk.
Ancient Egypt, India and China you would find that this medicinal tea
was used to treat snake and insect bites. As time passed, fennel seeds
were used to relieve hunger during fasting periods. Tasty, healthy and
popular, fennel was considered one of the nine holy herbs of the
Anglo-Saxons, according to Chaucer, the 14th century English poet.