17. Fennel. Foeniculum vulgare

Fennel. Fennel has been traditionally used for eye complaints, to induce sleep, aid digestion and to help nursing mothers express milk. Gerard says: “The pouder of the seed of Fennell drunke for certain daies together fasting preserveth the eye-sight”. The aniseed-like flavour is excellent for dispelling wind and has a calming effect on bronchitis and coughs. It also helps to stimulate an appetite.
All parts of the plant help with the digestion of fatty meats such as lamb or oily fish such as mackeral. Add the leaves to salads and as a garnish with fish, potato, eggs, lamb and mutton, pork and ham or use it in a herb butter. The seeds are used in both bread and fruit dishes.
Fennel is a herb with long historical use. The Romans cultivated it for seed and would put the herb under their loaves while cooking to add flavour, also eat it whilst walking. Anglo Saxons used it in both cooking and medicine and it has been used in obscure rituals to dispel evil spirits and counter witchcraft.
INDEX OF FLOWERS
Selfheal Common Vetch Penny Cress
Bittersweet Lesser Celandine Campion
Campion & Cow Parsley White Clover Vervain
Lesser Celandine and Primrose Dandelion Dandelion seeds
Periwinkle Evening Primrose Thrift
Foxglove Fennel Green Alkanet
Gunnera Hawthorn berries Plantain
Indian Balsam Herb Robert Speedwell
Nettle Lady's Smock Cherry Blossom
Scarlet Pimpernel Opium Poppy Quince blossom
Ramsons Meadow Cranesbill Rosebay Willow herb
Meadowsweet Lesser Stitchwort Broad leafed Willow Herb
Greater Stitchwort St. Johns Wort berries Tormentil
Dog Rose Thistle head Valerian head
Red Shank Valerian Sweet Violet Windflower
Yarrow Feverfew Rock Rose

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