a By: Samar Yahya
The health benefits of fennel include relief from anemia, indigestion, constipation, colic, diarrhea and respiratory disorders.
Originally cultivated in the Mediterranean, and is grown coastal climates fennel is still used in many Greek and Italian dishes, is now used all around the world, and has many culinary and medicinal uses.
Fennel is widely used around the world in mouth fresheners, toothpaste, desserts, antacids, and in various culinary applications.
All parts of the fennel plant, including the bulb, stalk, leaves, and seeds, are edible. They always add a favored flavor to other foods.
It has health benefits for almost every part of the body:
The iron, phosphorous, calcium, magnesium, manganese, zinc, and vitamin K content present in fennel all contribute to building and maintaining bone structure and strength.
The minerals in fennel can help reduce blood pressure and protect the heart.
Fennel’s fiber, potassium, folate, vitamin C and vitamin B-6 content, coupled with its lack of cholesterol, all support heart health.
Selenium in fennel contributes to liver enzyme function and helps detoxify some cancer-causing compounds in the body.
The selenium found in fennel can improve the immune response to infection.
Raw fennel is an excellent source of vitamin C. Vitamin C also promotes collagen’s ability to smooth wrinkles and improve overall skin texture.
Fennel can always be used fresh and the seeds can be used to make hot tea by adding two teaspoons of the seeds to a cup of boiled water, leave it to warm and drink.