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CHITRAL HORTICULTURE SOCIETY

Local Practice:

Seeds are fried in butter oil and, by the addition of little bit flour and water, a soup (kali) is made which used against flue, bronchitis and backache. The kali is also given to the patient of abdominal pain.

Historical Use:
Foeniculum vulgare herb is helpful in colic, protects the liver from toxins, and has a slight pain reducing potential in dysmenorrhea (painful menstrual cramps).

Many substances have been identified in Foeniculum vulgare including estragole, hydroxycinnamic acid derivatives, flavonoid glycosides, flavonoid aglycons, quercetin, kaempferol, chlorogenic acid, eriocitrin, rutin, miquelianin, rosmarinic acid, and caffeoylquinic acid. Most of these substances in fennel are antioxidants.

Foeniculum vulgare is reputed to increase milk secretion, promote menstruation, facilitate birth, alleviate the symptoms of the male climacteric (andropause), and increase libido. .

Every part of the plant can be eaten roots. Bulbs and stalks can be cooked and eaten as a vegetable. Fennel bulbs could also be eaten raw. Stems and leaves can be chopped and used in salads or soups.Seeds can be used in liqueurs, tomato sauces, and pickles. Fennel seeds can also be chewed and kept in the mouth as a mouth freshener. Foeniculum vulgare oil is used in liqueur, candy and perfume.

For centuries, Foeniculum vulgare fruits have been used as traditional herbal medicine in Europe and China. For the treatment of infants and sucklings suffering from dyspeptic disorders, Foeniculum vulgare tea is the drug of first choice. The administration of fennel as a carminativum is practiced in infant care in private homes and in maternity clinics as well where it is highly appreciated for its mild flavor and good tolerance.

Local Name Bodiyong
Botanical Name Foeniculum vulgare
Part used Seed and leaves
Locally used for Flues, Bronchitis, Backache and abdominal pain.