Fennel

Synonyms

Fennel fruit, Foeniculum

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Biological Source:

Botanical name: Foeniculum vulgare

Part used: dried ripe fruit

Family: Umbelliferae

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Geographical source:

Indigenous to Meditterrrannean regions of Asia and Europe

Widely cultivated in Nepal, India, China, Japan and Egypt.

Macroscopical feature

Color: greenish brown to yellowish brown

Odor:agreeable and aromatic

Taste: distinct sweet and aromatic

Shape: slightly curved and oval

Size: 6-10 mm long and 3-4 mm wide

Other features

• Fruit is entire cremocarp with pedicel.
• Cremocarp composed of two mericarps.
• Each mericarp has five prominent primary ridges and bifid stylopod at the apex.

Microscopical features

• Mericarp shows two prominent surfaces dorsal and commisural surface. Commisural surface has a carpophore and two vitae and the dorsal surface has a total of five ridges.
• Epicarp consist of polygonal cells of epidermis covered by cuticle.
• Mesocarp consist of parenchymatous cells with bicollateral vascular bundles. There are four vittae on the dorsal surface and and two on the commisural surface.
• Endocarp consist of narrow elongated cells having parquetry arrangement.
• Testa is yellowish single layered and yellowish brown in content.
• Endosperm consist of thick walled polygonal parenchyma having aleurone grains and oil globules.
• Raphae is present in the middle of commissural surface in front of carpophore.

Chemical constituents

Contain 4-5% volatile oil

Primary constituent of volatile oil is Fenchone (18-22%). Other constituents include beta pinene, anisic acid, phellandrine, anisic aldehyde, anethole etc

Uses

• Carminative, diuretic,diaphoretic, stomachic and flavoring agent
• Anethole may have estrogen like activity and inhibits spasm in smooth muscle.
• It can increase lactation, act as antipyretic,antimicrobial and anti inflammatory
• Also used as expectorant
• Because of the pleasant sweet taste, used in many dental and mouth wash formulations.