Foeniculum vulgare (Fennel)

Abstract

This chapter opens with the description of fennel (Foeniculum vulgare Mill), an annual herb cultivated for its seeds, leaves, fruits, and essential oil and valued for its pleasant aroma, medicinal and nutritional properties. Taxonomy, different varieties, and botanical description will be described. The principal constituents from volatile oil and fruits are 50-60% anethole and 15-20% fenchone. Several studies on F.vulgare suggest that this herb possesses many culinary and traditional applications. It has been used for remedy of different disorders such as it acts as antimicrobial, stimulant, antiflatulent, carminative, muscle relaxant, and expectorant etc, Toxicity and allergenicity are mentioned. Foeniculum has potential to be used as a good source of traditional medicine and it provides the noteworthy basis in pharmaceutical biology for the development /formulation of new drugs and future clinical uses. The fragmented information available in the literature regarding ethno-medicinal applications, morphology, phytochemistry, and toxicology of Foeniculum vulgare will be gathered.