Herbs of the Holyland by Nissim Krispil

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Fennel
Common name:

Fennel

Synonym name:

Florence fennel

Hebrew name:

שומר פשוט

Scientific name:

Foeniculum vulgare

Family:

Apiaceae

Arabic name:

שומר

Shape:
perennial plant
Dimensions:
1-3 m
Flowering color:
#f5e429
Flowering period:
4-11
Harvesting:
1-12
Growing areas:
Common in most parts of Israel in banks of rivers, scrublands, wild fields and valleys. The plant prefers to grow in places where the water drainage is not so good.
Desription:
Fennel is a Perennial herb that is common throughout all over Israel. Its stem is high and branched. It has thin lobed leaves that mostly grow at the base of the plant. The umbel large flowers are exalted at the top of the branches in yellow color. All parts of the plant have a pleasant smell, similar to anise. 
 
 
 
How to use 
Treatments for gas in the stomach:
Fennel brew: Dip 2 heaping teaspoons of fennel seeds into a cup of boiling water. Set aside for 5 minutes; sweeten it with honey and drink. 
You can also chew 10 seeds or eat fresh leaves and stems. 
 When Breastfeed infants start to eat regular food, a lot of times they suffer from accumulation of gas in the stomach. Those gases cause them to feel unease for prolonged time and it can be accompanied with crying and tensed body movements. To help the baby, we can prepare for them fennel brew. Dosage: 2 teaspoons of seeds in half a liter of water. Boil for about 5-10 minutes, filter and wait until it cools, and let the baby drink from the brew
israeli Arabs cook young fennel leaves with onion in olive oil and add it as a spice to soup or fried egg. 
Dried seeds of fennel can be used as a seasoning for baked goods, such as cakes, cookies and bread, and also as a spice for pickles. 
The leaves and the ground stems are used as a flavor to salads, fish dishes, sauces, soups, meats and cheeses. Fennel essential oil has a sweet taste and it is used in pickles, soaps, liqueurs, perfumes and sweets. 
Even nowadays there are alcoholic beverage producers who add the seeds of fennel in the process of refining Arrack, to give it a special taste of "aniss ". 
The origin of the name fennel is Aramaic. Fennel seeds were found in tombs of the Egyptian pharaohs. The Chinese and Indians cured with fennel severe poisoning and snake bites. In ancient Greece, the fennel became a symbol of success; it was named marathon, the name of the battlefield where the Athenians defeated the Persian army of Xerxes. The great Greek physician Dioscorides from the first century AD indicates that drinking fennel brew encourages milk production in nursing mothers; That Fennel seed extract causes women to stop the cycle; And He recommended of fennel steeping or juice from fennel branches as a remedy for colic and eye diseases. The ancient Jew doctor Assaf the physician recommended fennel seeds mixed with celery seeds as a treatment of cough. In the vegan medicine it is accepted that eating fennel stems purifies the body, stimulates the appetite and the digestion, good for gastrointestinal diseases and for releasing gas.