Fabulous Fennel 

Fennel or saunf is another must-have in your kitchen arsenal.

Fruit, bulb or the frond, saunf or fennel as it is better known, is a versatile herb whichever way you look at it. An asset in the kitchen, saunf has a pleasant, sweet aroma., quite similar to anise. In fact saunf is often mistakenly referred to as aniseed instead of fennel. 

Generally the fruit of Fennel is more in use as compared to the leaves or bulb. Incorrectly referred to as seeds most of the time, the fruit retains its green colour even after drying. As a rule of thumb, a bright green colour indicates a good quality.

Historical Background

Saunf, with its pale green color and pleasant, aromatic scent is said to symbolize flattery and to be an emblem of heroism. It is native to Mediterranean regions. The plant's popularity seems to have spread northward only during the middle ages. 

The Romans called this native Mediterranean plant foeniculum, meaning fragrant hay. In ancient Greece it was known as Marathon (the town for which the famous race is named) because legend has it that it grew at this battle site, and thereafter it was also used as a symbol of victory. In Italy, fennel is called finocchio; it used to be regarded as an emblem of flattery, and it suggested foppishness or perhaps homosexuality. In olden times when church services were known to stretch into many hours, fennel was nibbled in church to curb the appetite or quiet a restless child.

In the past, fennel was regarded as an essential culinary spice and also as being an herb with mystical properties. Legends suggested it was beneficial for eyesight, and it was subsequently used for gastrointestinal disorders and for coughs. 

Natural Benefits and Curative Properties 

Saunf is a good home remedy for many stomach and gastrointestinal problems. In Ayurveda the effect of saunf is considered to be light, non-unctuous, dry and cold. It is an appetizer, carminative/purgative and also promotes strength.

Joint pain

Tie some saunf leaves in a cotton cloth. Warm them in a saucepan and apply on the affected parts when tolerably hot. 

Anaemia 

Boil 6 tsp each crushed saunf and red rose petals in 1 1/2 teacup water and strain. Take twice daily. 

Stomach

For indigestion take 3-5 g of saunf powder with 1g powder of roasted jeera (cumin) and rock salt (as required) with warm water 3 times daily. 

In diarrhoea and abdominal pain take 3-5 g saunf powder with butter milk 3-4 times daily. 

In case of loss of appetite 3-5 g powder of roasted saunf with butter milk, little pepper powder and rock salt may be taken 2 times daily. Decoction of saunf prepared after boiling one part (5g) saunf in four parts (20 ml) water (till it reduces to about half the quantity) may be given to children at hourly intervals.

For colic pain in infants boil (for 2-3 minutes) a teaspoon of fennel seeds in a cup of water and keep it to cool for 15-20 minutes. Strain and add 1-2 teaspoon to every feed of milk of the baby. 

For gas/constipation Roast saunf slightly on a heated ladle. Powder, sieve and bottle. Take 1/2 tsp of this mix twice a day along with warm water. 

Respiratory

To treat cough, gargle with warm saturated solution of saunf water. 

Breathing/Fever/Stomach Ache Boil 2 tbsp saunf in 1 teacup water till it is reduced to half. Filter. take 1 tbsp every morning and evening for a few days. 

Eyes

Make a decoction of 1 tbsp saunf in ½ teacup water till it is reduced to half. Filter This filtrate, when used to wash the eyes frequently is reported to strengthen the eye muscles. Good cleansing solution for inflamed eyes. 

Obesity 

Saunf is a fat-Buster. Saunf tea extracts all of fennel's medicinal goodness, and can be substituted for tea or coffee. Boil 1 tsp saunf in 1 cup toned milk for 5 to 10 minutes. Filter. Add sugar if necessary. Sip as hot as possible.

A word of caution, in excess it stimulates menstruation in women and in very high doses, it can cause intoxication.

Selecting Saunf/Fennel

When shopping for whole fennel, look for a firm bulb with the leaves and stalks still attached. Serve the fennel chopped into salads or enjoy it as the Italians do - sliced raw and presented with olive oil, salt and lemon wedges. Fennel bulbs are excellent marinated, braised or roasted, on their own or as a part of a dish. In fact Italian cookbooks are a good source for finding interesting recipes and uses for fennel. 

Also known as 

Pan-Muhiri, Variari, Badi-Sopu, perumjeerakam, Badi-Shep, Saunf, Madhurika, Perumjeeraka, Pedda Jilakara 

Hinojo, Fenouil, Fenchel, Fankal, Shamar, Venkel, Finocchio, Funcho, Fyenkhel, Uikyo, Hui-Hsiang