Seasoning has medicinal uses

Native to the Mediterranean, fennel (Foeniculum vulgaris) now grows throughout Europe, Asia and the Americas. The vitamin- and mineral-rich herb is used in a variety of cuisines to season meats, fish, soups, sauces, even apple pie. The plant also has a long history of medicinal use. The ancient Greeks believed it kept people trim and increased breast-milk production in women; medieval Europeans used it to fight indigestion; and some Native Americans used fennel to treat colic and colds.

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Uses: Fennel has been used to treat nausea, gas, indigestion, colic, bronchitis, pink eye and halitosis.

Dose: Usually, a few grams of crushed fennel seed or a few milliliters of fennel seed oil per day. Fennel supplements come in tablet form, but the crushed herb can also be used to make a tea.

Precautions: People allergic to celery, aniseed, coriander, cumin or dill may also be allergic to fennel, though reactions to the herb are rare.

Research: Lab studies show that fennel speeds the movement of food through the intestines. Test tube and animal studies suggest the herb has antibacterial, anti-inflammatory, anti-tumor and antioxidant properties. Clinical trials in humans are few, but results so far indicate that the herb acts similar to some over-the-counter antihistamines, improving breathing and relieving coughing in people with allergies or colds.

Dietary supplement makers are not required by the U.S. government to demonstrate that their products are safe or effective. Ask your healthcare provider for advice on selecting a brand.

-- Elena Conis