Product Description

About Fennel Seeds The word fennel developed from the Middle English fenel or fenyl, which came from the Old English fenol or finol. Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly-flavored leaves and seeds. Description Fennel is a perennial herb. It is erect, green, and grows to heights of up to 2.5 m, with hollow stems. Many species in the family Apiaceae (formerly Umbelliferae) are superficially similar to fennel, and some, such as poison hemlock (see below) are toxic. It is therefore unwise, and potentially extremely dangerous, to use any part of any of these plants as an herb or vegetable unless it can be positively identified as being edible. Uses It is widely cultivated, both in its native range and elsewhere, for its edible, strongly-flavored leaves and seeds. It has used in the conventional ' Mukhwas ' and given it a whole new spin. Fennel water has properties similar to those of anise and dill water: mixed with sodium bicarbonate and syrup, these waters constitute the domestic 'Gripe Water', used to ease flatulence in infants; it also can be made into a syrup to treat babies with colic or painful teething.