Fennel is a biennial or perennial plant that grows as self-growing herb across the Mediterranean. This herb has two subspecies and many varieties.
Foeniculum dulce or Macedonian fennel is the most widely cultivated fennel variety. It is an annual plant with one stem only that grows up to 80 cm in height and is poorly branched. This kind of fennel freezes in winter. Both fennel subspecies have similar properties.
Perennial fennel has fleshy root, branched spindle-shaped stem, which reaches a height of 1 to 2 meters. The leaves are needle like and separated, as in other plants belonging to the group of spices.Flowers are jointly and thickly set on the top of the plant or on the branch. The flowers are yellow, with a strong and pleasant smell.
Dry fennel has a distinctive aromatic odor and sharp taste.
Fruits of all fennel varieties are used in folk medicine against abdominal bloating, pain in stomach and intestines and better digestion. Fennel is also used in treating respiratory diseases, including: throat inflammation, bronchitis, bronchial asthma. As a disinfectant cleaner, fennel tea is recommended for rinsing mouth and throat.
Pour 150 ml boiling water over 2-5 grams of dried and crushed fennel fruit. Let it rest covered for 15 minutes and strain. Drink 2 to 4 cups of fresh tea during the day, between meals.