Essential Oils
Foeniculum Vulgare

Fennel oil is obtained through steam distillation from the fruits (seeds) of the foeniculum vulgare mill, a plant with long, oblong roots that grow into a strong branch with streaks and small yellow flowers. Foeniculum is derived from the Latin word, foenum, which means ‘hay.’ The seeds have an odor similar to that of anise, they taste a bit like licorice and are used as a flavoring in many foods, including pickles, liqueurs, breads and candies.
The fennel plant can grow to about four to five feet, and will grow in virtually any soil, but the richer the soil, the more tender the leaves become. It tends to grow better in barren areas near the coast. Other plants do not thrive well around fennel. The flowers are in bloom primarily in July and August. Fennel is considered indigenous to the Mediterranean coast, but now grows virtually everywhere. Common fennel is a member of the parsley family, but more closely resembles a taller version of dill.
Fennel is generally grown as an annual or biennial. Yields of the seed are low in the first year but increase in the second. When the fruiting umbels change color to brown, they are ready to be havested.
Fennel develops an edible bulb, which, in some parts of the world, is sometimes used as a specialty vegetable that can be eaten either raw or cooked. The roots were formerly used for medicinal purposes, but are inferior to the fruits (seeds). In China, fennel is used to combat aches, gastritis, hernia, nausea, toothache, respiratory problems, and vision. Dominicans use fennel as a stimulant and a tonic. Europeans use fennel to fight cancer, tumors, digestive problems and gonorrhea. It has been said that fennel seeds boiled in wine and drank is a good remedy for snakebites and poisonous herbs or mushrooms.
The appearance of fennel throughout different parts of the world can be traced virtually by following the spread of civilization over time. The ancient Romans cultivated fennel for its aromatic fruit (seeds) and edible shoots. The Greek word for fennel is “marathon” because the Greek victory over the Persians in 470 b.c. at Marathon was fought on a field of fennel. According to Greek mythology, man gained knowledge from Olympus in the form of a fiery coal contained in a fennel stalk. Charlemagne declared in 812 a.d. that fennel was essential in every imperial garden. In medieval times, branches of Fennel would be hanged from houses to ward off evil spirits, while the seeds where slipped into keyholes as a protection against ghosts. In this superstitious era, it was considered good luck to have wild fennel growing on your property.
The distilled oil is a colorless or pale yellow liquid with a very sweet, but slightly earthy or peppery spicy odor and a clean, sweet aromatic dryout. It is used as a top or middle note in perfumery. The principal constituents of the distilled essential oil are anethol and fenchone. Anethol, also the chief constituent of anise, is said to increase breast milk production, stimulate the appetite and digestion, and combat infection. Fenchone is believed to be the primary source of fennel’s medicinal properties. Fennel is repulsive to flies and has historically been used as a fly repellent.
Today, the three largest sources of fennel seed are India, Egypt and China. Farmers use fennel as an easy and quick cash crop when they need money.
Fennel has seeped its way into human culture, appearing in works by such masters as Henry Wadsworth Longfellow and John Milton.