fennel

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fen·nel

(fen'ĕl),
Fennel seed, the dried ripe fruit of cultivated varieties of Foeniculum vulgare (family Umbelliferae), an herb native to southern Europe and Asia, a diaphoretic and carminative; a volatile oil distilled from the fruit is used as a flavoring.
[through O. Fr., fr. L. faeniculum, fennel, dim. of faenum, hay]

fennel

/fen·nel/ (fen´il) the flowering herb Foeniculum vulgare, or its edible seeds, which are used as a source of fennel oil.

fennel

A perennial herb that contains fixed oils (e.g., oleic, linoleic and petroselenic acids), flavonoids, vitamins and volatile oils (e.g., anethole, estragole, limonene and pinene).
 
Chinese medicine
The seeds are regarded as antispasmodic, antitussive, diuretic, expectorant and tonic, and used for colic, dyspepsia, hernias, nausea and vomiting. 

Herbal medicine
In Western herbal medicine, fennel is regarded as a carminative; the seeds and roots are used to treat tired eyes, gastric discomfort, kidney stones, to increase breast milk and to stimulate the appetite; other uses are similar to those in Chinese herbal medicine.

fen·nel

(fen'ĕl)
Fennel seed, the dried ripe fruit of cultivated varieties of Foeniculum vulgare, a diaphoretic and carminative.
[through O. Fr., fr. L. faeniculum, fennel, dim. of faenum, hay]

fennel,

n Latin name:
Foeniculum vulgare; part used: seeds; uses: abnormal menstruation, hampered lactation, low sex drive; precautions: pregnancy, lactation; essential oil: children; patients with liver disease or stomach ulcers; not for long-term use; can cause convulsions, nausea, contact dermatitis, photosensitivity, lung edemas, and some cancers. Also called
aneth fenouil, carosella, fenchel, funcho, garden fennel, hinojo, large fennel, sweet fennel, and
wild fennel.
Enlarge picture
Fennel.