Common Name: Saunf, Satpushpa
English Name: Fennel Fruit
Botanical Name: Foeniculum vulgare Mill.
Family: Umbeliferae
Description: Florence fennel is an aromatic biennial with soft, feathery, almost hairlike foliage. The lacy, finely dissected leaves have swollen petioles (leaf stems) that clasp the main stalk to form an edible structure that is what is commonly referred to incorrectly as the bulb. The plant gets about 2 ft (0.6 m) tall in its first growing season. In the second season, Florence fennel produces flowering stems that stand a foot or so taller and support showy flat-topped umbels of little golden flowers.
Chemical Constituents: The main chemical components of fennel oil are a-pinene, myrcene, fenchone, trans-anethole, methyl chavicol, limonene, 1,8-cineole and anisic aldehyde.
Properties: Fennel is most commonly used in treatments of gastrointestinal disorders. It has shown to be extremely helpful in relieving abdominal cramps, gas, indigestion and bloating. It is very successful as an appetite suppressant. Due to its calming effect, it can also be included in treatments of asthma, coughs and bronchitis.
Used in the following MATXIN products: