Synonyms: Foeniculum species, Saunf, Fennel fruits.
Biological source: It consist of dried ripe fruits obtained from cultivation of Foeniculum vulgare Miller.
Family: Umbelliferae.
Geographical source: Fennel is native of Mediterranean countries. It is cultivated in Romania, Russia, Germany, France, Japan and India. In India, it is cultivated in many states like Gujarat, Maharashtra, Punjab, Rajasthan, Uttar Pradesh and West Bengal.
Cultivation and Collection:
The cultivation is mainly done by dibbling method. The good quality fruits are sown in just before spring season. Four or five seeds are put into holes by keeping distance 25 cm in between two holes.
Macroscopic Characters:
Colour: Green to yellow brown.
Odour: Sweet, aromatic.
Taste: Aromatic and slight sweetish.
Size: Length 5 to 10 mm and width 2 to 4 mm.
Shape: Straight or slightly curved, cremocarpus fruit, glabrous, straight with 5 primary ridges and bifid stylopod.
Chemical Constituents:
It contains volatile oil (3 to 7 percent), protein (20 percent) and fixed oil. Volatile oil
contains nearly 20 percent fenchone (ketone) and phenolic ether anethole (about 50 percent). The other constituents are limonene, phellandrene, anisic aldehyde and methyl chavicol. Fenchone possess aromatic odour and is a colourless pungent liquid whereas anethole is sweet in taste and smell.
Uses:
It is used as carminative, stimulant, flavouring agent, aromatic and expectorant.
Traditionally it is used for the symptomatic treatment of gastrointestinal disturbances such as epigastric bloating, impaired digestion, eructations, flatulence and as an adjuctive treatment of the painful components of functional dyspepsia.