As an herbal medicine, fennel traditionally has been used to settle indigestion and stimulate appetite. Decoctions, tinctures and teas made from fennel seeds or oils are available in health stores and from herbal medicine practitioners, and the seeds and bulbs are used in cooking as a flavoring agent. The herb is particularly popular for nursing mothers because it increases milk flow and helps soothe colic; however, fennel is a uterine stimulant, so take it with care during pregnancy. According to BabyCentre, fennel is safe during pregnancy as long as you don't take it in high concentrations. Always talk to your doctor before taking any supplement.
Step 1
Brew fennel tea to relieve indigestion. Pour boiling water over 1 tbsp. of fennel seeds and strain the seeds after two to five minutes. Add honey to taste.
Step 2
Eat fennel bulb raw as a snack to increase appetite. Remove the stalks, peel the bulb and cut it into manageable pieces. You also can cook the bulb as part of a mixture of root vegetables.
Step 3
Incorporate fennel fronds in salads, marinades and soup broths. Add fennel fronds to recipes during the final minutes of cooking to give the food a light, spicy, anise flavor.
Step 4
Replace anise seed with fennel seed in recipes that call for anise's licorice flavor. The two herbs have essentially the same taste and behave the same way in cooking.
Tips and Warnings
- Fennel bulbs, stalks and seeds are safe for use during pregnancy. Talk to your doctor about whether he recommends fennel for you.
- Don't use fennel oil in any form during pregnancy. If you have a history of miscarriage, talk to your doctor before taking fennel.
Things You'll Need
- Boiling water
- Fennel seed
- Honey (optional)
- Fennel bulb
- Fennel stalk
