Fennel was known to the ancient civilisations of India, China and Egypt along with the Greeks and Romans. A versatile plant, the stems are used as a vegetable, the leaves as a flavouring, and the seeds medicinally. Traditionally, fennel sauce accompanies fish and, like many traditional culinary accompaniments, serves the dual purpose of flavouring and aiding digestion.

Fennel helps break down fatty oils, and in medieval times the seeds were chewed on fast days to suppress the appetite. Fennel’s mild laxative effect no doubt boosted its reputation as a natural slimming device.

It also contains oestrogen and has long been used to increase milk flow in nursing mothers. For the same reason it is also considered to increase the female libido.

Fennel can also be used as a mouthwash for gum disease and sore throats, and the seeds infused to make a soothing eyewash.

This information is purely for the interest of the reader and should not be taken as medical advice. If you wish to utilise herbal remedies, please consult a qualified herbalist before doing so.