COMMON FENNEL

Common fennel, also called pharmacy dill or sweet dill, is an annual or biennial herb

in culture. The trunk is from 80 to 200 cm high, erect, hollow, with bluish frost,

branched at the top. The leaves are arranged alternately, three or four times divided

into filiform tufts. The leaf stalks are expanded, forming false tufts. The flowers are

small, yellow, arranged in clusters at the ends of the trunk and branches. The fruit is

two-seeded, a cylindrical, elongated, greenish-brown drupe, which easily splits into

two seeds when ripe.

From common fennel, fruits are used, which are collected at the stage of technical

maturity, when the fruits of the central cherum have become dry, brown. Young

leaves are picked throughout the summer and used fresh. The fruit rinds with the

ripe seeds are cut and tied in bundles, dried under normal conditions (at a

temperature of 40°C), protected from the sun.

Fresh leaves are added to salads, fish dishes and sauces. Fennel is a popular spice

used in pastries and liqueurs. The complex of biogenic active substances of fennel

fruit has antispasmodic, expectorant, anti-inflammatory, diuretic, choleretic, sedative

and slightly antibacterial action. [1] In folk medicine, fennel is used to promote milk

secretion in nursing mothers. Fennel fruits are added to antitussives, laxatives and

digestive teas. [3]

Antispasmodic, anti-inflammatory, diuretic, choleretic and gas-relieving effects. It is

not recommended for pregnant women to use fennel fruit infusion. [1]

[3] Bone B., FolkaR., Folka F.,Ditusa  Bera R. (2013) Garšaugu dārziņš. Rīga: Zvigzne ABC,p.248

[1] Rubene H., Eniņa V. (2004)Ārstniecības augi.Rīga:Zvaigzne ABC. P.343

Augu katalogs ir tapis ar Eiropas Savienības finansiālu atbalstu Pārrobežu sadarbības programmas 2014.–2020. gadam projekta LVIII-062 “Versts of Feelings 2” ietvaros