Sweet, anise-flavored fennel seed together with thyme, nettle, mugwort, etc., has been revered as one of nine Anglo-Saxon sacred herbs for its health benefits. The spice is one of the most sought-after ingredients in many popular cuisines all over the Mediterranean regions.
Fennel seed is widely used as a savory spice. It is principally added in cooking as a condiment and flavoring base. Its seeds are widely used in fish, cheese spreads, and vegetable dishes. Fennel seeds are used to flavor breads, dough, cakes, biscuits, and cheese.
Fennel has long been used as a remedy for flatulence and indigestion in traditional medicines. Fennel used to increase breast milk secretion in nursing mothers. Fennel water is used in newborn babies to relieve colic pain and help aid digestion. Fennel seed oil is used to relieve coughs, bronchitis and as massage oil to cure joint pains. Fennel seeds are concentrated source of minerals like copper, iron, calcium, potassium, manganese, selenium, zinc, and magnesium. Copper is required in the production of red blood cells.