Leaves - raw or cooked[2, 4, 5, 9, 27]. A delicious aniseed flavour[183], the young leaves are best since older ones soon become tough[K]. They are often used as a garnish on raw or cooked dishes and make a very pleasant addition to salads[183]. They help to improve digestion and so are particularly useful with oily foods[244]. The leaves are difficult to store dried[200], though this does not really matter since they can often be harvested all year round, especially if the plants are in a warm, sheltered position[K]. Leaf stalks and flower heads - raw or cooked[14, 37, 52, 183]. A similar aniseed flavour to the leaves[K]. The aromatic seeds are used as a flavouring in cakes, bread, stuffings etc[2, 4, 5, 21, 27, 183]. They have a similar flavour to the leaves[K] and also improve the digestion[244]. The sprouted seeds can be added to salads[183]. An essential oil from the fully ripened and dried seed is used as a food flavouring in similar ways to the whole seed[1, 46, 183, 245]. Root - cooked[53]. Somewhat parsnip-like. The leaves or the seeds can be used to make a pleasant-tasting herbal tea[16, 183].

Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.


Fennel has a long history of herbal use and is a commonly used household remedy, being useful in the treatment of a variety of complaints, especially those of the digestive system[244]. The seeds, leaves and roots can be used, but the seeds are most active medicinally and are the part normally used[4]. An essential oil is often extracted from the fully ripened and dried seed for medicinal use, though it should not be given to pregnant women[4, 238]. The plant is analgesic, anti-inflammatory, antispasmodic, aromatic, carminative, diuretic, emmenagogue, expectorant, galactogogue, hallucinogenic, laxative, stimulant and stomachic[4, 7, 9, 21, 147, 165, 176, 192, 238]. An infusion is used in the treatment of indigestion, abdominal distension, stomach pains etc[254]. It helps in the treatment of kidney stones and, when combined with a urinary disinfectant like Arctostaphylos uva-ursi, makes an effective treatment for cystitis[254]. It can also be used as a gargle for sore throats and as an eyewash for sore eyes and conjunctivitis[254]. Fennel is often added to purgatives in order to allay their tendency to cause gripe, and also to improve the flavour[4]. An infusion of the seeds is a safe and effective cure for wind in babies[244]. An infusion of the root is used to treat urinary disorders[238]. An essential oil obtained from the seed is used in aromatherapy. Its keyword is 'Normalising'[210]. The essential oil is bactericidal, carminative and stimulant[218]. Some caution is advised, see notes above on toxicity[222]. The German Commission E Monographs, a therapeutic guide to herbal medicine, approve Foeniculum vulgare for cough, bronchitis, dyspeptic complaints (see [302] for critics of commission E).

The seed yields up to 5% of an essential oil[1, 4, 46]. This is used medicinally, as a food flavouring, in toothpastes, soaps, perfumery, air fresheners etc[1, 46, 238]. The flavour of fennel oil depends upon its two main constituents. 'Fenchone' is a bitter tasting element whilst 'anethole' has a sweet anise-like flavour[238]. The proportions of these two ingredients varies according to strain and region. Plants growing in the Mediterranean and southern Europe usually have a sweet oil whilst plants growing in central and northern Europe usually produce a more bitter oil[238]. The quality of the oil also depends upon how well the seed has been dried - the oil from fully ripened and dried seeds being much sweeter and more fragrant[245]. The dried plant is an insect repellent[14, 53], the crushed leaves are effective for keeping dogs free of fleas[201]. The plant was formerly used as a strewing herb[201]. Yellow and brown dyes are obtained from the flowers and leaves combined[168].

Special Uses