In the 1930's fennel was found to be a source of natural plant estrogens. Use of fennel as an aphrodisiac dates back to the Egyptian times where it was used as "libido enhancement".
Surprisingly enough, fennel is related to celery. Both plants are part of the parsley family, and just like celery, fennel is very high in fiber and very low in calories. Fennel smells surprisingly nice, spicy and licorice-like mixed with elemi or ground with lavender buds for incense. Fennel is used externally to treat conjunctivitis and skin problems. An infusion of fennel seeds is used as eyewash. It is also said to restore damaged liver cells.
Fennel is available from fall through spring. It is covered with clusters of tiny yellow flowers in mid summer, which turn to dark-brown fruits in the autumn. Fennel is native to southern Europe and the Mediterranean area. It is the most important species in the genus Foeniculum (treated as the sole species by many botanists), and is native to southern Europe (especially by the Mediterranean) and southwestern Asia. Fennel is a deep-rooted perennial which produces 95% of its oil within the coating of its seeds, which are held on one umbel. This has enabled simple grain harvesting and handling systems to be modified and used for harvest.
Fennel is rich in vitamin C, potassium, iron and calcium. Fennel is a perennial plant that grows to anywhere from 5 to 7 feet tall and has dark green, feathery leaves, but should be divided and re-planted every few years as the plants tend to lose flavour as they mature. They are propagated from seed and enjoy full sun and rich, well-drained soil. Fennel is great in combination with leeks. Fennel is especially good with seafood and fish, simply slice it thin over the top of the fish before cooking, and it will add a great flavor.
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