Fennel and anise are sometimes confused for the same herb, but they are from different plants, have different nutritional profiles and produce different medicinal benefits. The confusion stems from the fact that fennel is occasionally referred to as anise, and the two herbs both taste like black licorice.
Anise Uses and Nutritional Content
Pimpinella anisum, commonly referred to as anise, is a flowering plant that is widely used for its aromatic properties as a perfume; its culinary properties as a flavoring in alcohols and various foods; and its medicinal properties as a dried fruit, essential oil and tea. Anise has mild antibacterial properties and contains numerous phytochemicals including rutin, caffeic acid and limonene. Phytochemicals are potent antioxidant substances found in plants, which help prevent and fight disease in humans. Anise also contains the minerals calcium, magnesium, manganese, phosphorus, potassium and zinc; as well as vitamins A, B-1, B-2, B-3, B-5, B-6, C and E.
Anise Medicinal Properties
Due to its antibacterial properties, anise oil is sometimes used topically for the treatment of scabies, lice and psoriasis. Phyllis Balch states in her book "Prescription for Nutritional Healing," that anise aids in digestion, clears mucus from the airways, combats infections, relieves sinusitis, promotes lactation in breast-feeding women and helps to reduce menopausal symptoms. It may also help to relieve gas, bloating and indigestion and to treat respiratory infections, such as coughs, bronchitis and asthma.
The Fennel Vegetable
Foeniculum vulgare, commonly referred to as fennel, is a plant whose vegetable is used in cooking. The fennel vegetable has a bulbous base, stalks like celery and feathery leaves. Fennel can be added to salsas and salads, roasted, or added to dishes such as fish and stews. Fennel has a fresh, fragrant, anise-like flavor that is enhanced by cooking.
Fennel Nutritional Profile
Fennel is also available for medicinal purposes as an essential oil or honey syrup. Fennel oil is obtained from the ripe or dried seeds of fennel, and "Nursing Herbal Remedies Handbook" states that it is taken orally to stimulate gastrointestinal mobility. Fennel contains numerous phytochemicals, including beta-carotene, quercetin and pectin. Fennel also contains amino acids, essential fatty acids, the minerals iron, magnesium, manganese, phosphorus and selenium and the vitamins B-1, B-2, B-3, C and E.
Fennel Medicinal Uses
Balch states that the fruit, roots, seeds and stems of the fennel plant are used to promote liver, kidney and spleen health. Fennel is also used as an appetite suppressant, digestive aid, to relieve abdominal pain and gas, to treat colon disorders, to promote lactation, to increase libido and to reduce gastrointestinal tract spasms. Fennel may also help to reduce mucus in the body and it is used to clear the lungs, manage coughs and bronchitis and treat upper respiratory tract infections in children.
Precautions
Most of the medicinal uses for anise and fennel have not been substantiated by scientific evidence. The two herbs, when consumed as a food, are generally considered safe, however when they are taken in supplement form, they can interact with certain medications and cause unwanted side effects. As such, you should talk to your health care practitioner before supplementing with anise or fennel.
References
- "Prescription for Nutritional Healing"; Phyllis Balch; 2003
- "Nursing Herbal Medicine Handbook;" Lippincott Williams and Wilkins; 2005
- The Herb Spiral: Cooking With Fennel
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