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.
References in periodicals archive ?
5kg pumpkin | Sea salt and freshly ground black pepper | 1 head of garlic, cut in half horizontally | handful of rosemary sprigs SOUP| Pumpkin puree (as above) | 800ml vegetable or chicken stock | 100g butter | Salt and pepper | Spiced coconut milk: | 100ml coconut milk | 1 green chilli, seeded | 1/2 teaspoon ground ginger, | 1/2 teaspoon fennel seeds, ground | 1 cinnamon stick, | 2 cloves | 1/2 teaspoon paprika | Pinch salt, or to taste METHOD For the pumpkin puree, preheat the oven to 170degC/Gas Mark 3.
Your best bet for grinding the fennel seeds is a spice or coffee grinder, but you also can crush them with the bottom of a heavy saucepan.
In a blender, combine 2 tablespoons dry basil; 4 teaspoons dry oregano leaves; 2 teaspoons each dry marjoram leaves, dry tarragon, dry thyme leaves, and dry savory leaves; 1 1/2 teaspoons crushed bay leaves; and 1 teaspoon each fennel seed, dry mint leaves, ground sage, dry rosemary leaves, and dry lavender (optional).
Crack fennel seeds in a mortar with a pestle and mix with cayenne, salt and pepper.
each) 1 cup apple juice 2 tablespoons lemon juice 2 tablespoons crushed fennel seed or caraway seed 2 tablespoons salad oil 1/4 cup (1/8 lb.
Italian-style tomatoes 2 teaspoons each dried basil leaves and dried thyme leaves 3 dried bay leaves 1 teaspoon each fennel seed and pepper
and the Little Remedies Advanced Colic Relief drops also utilize fennel seed extract and lemon balm to provide gentle relief.
Ingredients: 1 x 3 litre box Banrock Station Shiraz Mataro, 2 litres of water, 3cm piece of fresh ginger, 1 cinnamon stick, 1tsp juniper berries (optional), 1tsp fennel seed or 1 star anise, 1tsp allspice berries (or 1tsp allspice powder), 12 cloves, 12 cardamon pods, 1 orange, 1 lemon, approximately 4tbsp sugar.
Other information: Apparently, the long-term use of fennel seed can aid weight loss but as with any other diet, seek advice first.
NOTES: Crush fennel seed in a mortar, or enclose in a plastic bag and crush with a rolling pin.
nonfat cottage cheese 8 ounces (about 2 cups) mozzarella, shredded 1 cup cooked brown rice 1/2 teaspoon fennel seed, crushed 1/2 to 1 teaspoon crushed dried hot red chilies 2 1/2 cups purchased (26-oz.
Pickled apple ingredients: Two Granny Smith apples, 150ml white wine vinegar, 200g sugar, 100ml white wine, 2g coriander seeds, 2g fennel seeds Heat all ingredients then chill.