Benefits of Fennel Tea And Its Side Effects

Fennel, also known as ‘Sauf’, ‘Fenol,’ ‘Fennel,’ and ‘Malathro’ is a widely used spice. It is a perennial herb and a flowering plant with yellow flowers, and feather-like leaves. Fennel is commonly found on the shores of the Mediterranean Sea and riverbanks; as the plant requires dry soil to grow.

Due to its aromatic property and woody taste, fennel is widely used in cooking to give a different flavor to the food. Besides being aromatic, it has many medicinal properties as well. In the history of medicine, Fennel Tea, a brewed concoction of Fennel Seeds and Water, has been highly used for its herbal properties. A cup of Fennel Tea, early in the morning, would always keep you healthy and energetic.

Fennel seeds contain essential compounds, dietary fibers, antioxidants, vitamins, minerals, and flavonoids. Let’s see the nutritional values in brief. Fennel Seed contains vitamins, including Niacin (37%), Pyridoxine (36%), Thiamine (34%), Vitamin A (4.5%) and C (35%).

The dietary fibers in Fennel seeds are up to 39.8g, which is up to 104%. It contains a vast number of minerals, including Calcium (120%), Iron (232%), Magnesium (96%), Copper (118%), Zinc (33.5%), Phosphorous (70%) and Manganese (284%).

The Fennel seeds also contain electrolytes, namely Sodium and Potassium with a percentage of 6% and 36%, respectively. With all these essential vitamins and minerals, Fennel Tea is highly nutritious and should be consumed daily to enjoy its benefits.

Fennel has a very distinctive use in medicine as well as in culinary. It not only adds flavor to food but also help in reducing body issues and ailments. Let us see a brief use of fennel in medicine and cooking.

Medicinal uses of fennel seeds: Since the ancient times, in Greek and India, both, fennel seeds have been used to reduce health issues like indigestion, constipation, and flatulence. For medicinal purposes, these seeds are either chewed or soaked and boiled in water to make the concoction.

Culinary uses of fennel seeds: The seeds have an anise-like aroma when rubbed with hands. It is both used as fresh green as well as in the form of seeds and powder. The powder of fennel seeds can be made by drying or dry roasting the seeds and grinding them. A pinch of powder adds immense aroma in food.

Although fennel t is an herb with immense medicinal properties, yet its excess use can cause many side effects and allergies. An excess intake of fennel seeds or fennel tea can upset the stomach, increase sun sensitivity, and cause allergic reactions.

Other side effects include facial swelling, dizziness, difficulty in breathing, and risk of seizures. In worst case scenario, fennel is known to mimic the estrogen in women, causing the growth of estrogen-dependent cancers. For example, reproductive and ovarian cancer.

Fennel, a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves, is native to the shores of the Mediterranean, but it also grows wild in many parts of temperate Europe. Fennel was cultivated by the ancient Romans for its aromatic fruits and succulent, edible shoots.

In mediaeval times, Fennel was employed, together with St. John's Wort and other herbs, as a preventative of witchcraft and other evil influences. The plant's popularity spread northward during the middle ages, when it was grown in monasteries.

It is now naturalized in many parts of the world. The fennel plant can be cultivated easily, and does not need any special requirements. Fennel grows in moderate sunlight and is adapted to dry and sunny situations. It does not need heavily manured ground, and grows best of rich, stiff soil.