(NaturalNews) It may not be well known in North America, but the more we go east, the more we see fennel being incorporated in dishes, especially in Italian and Mediterranean cuisines. The bulb, stalk, leaves and seeds are all edible, and you may also recognize it as being one of the main components of the alcoholic beverage absinthe.
Its many health benefits have now been noticed for well over 2,000 years, popular amongst Roman society and with health practitioners from ancient Greece. Fennel has been widely used to assist the bodily functions of the kidneys, spleen, liver, lungs and digestive system. Based on knowledge transmitted from one generation to another and sometimes thoroughly validated by scientific research, it is known to help treat or improve physical conditions such as diarrhea, indigestion, flatulence, constipation, heart disease, blood pressure, obesity, menstrual disorders, respiratory disorders and even cancer.
Fennel is quite rich in phytoestrogens and is a very respectable source of vitamin C, folate, potassium and fiber. The fiber, folate and potassium all have a quite beneficial effect on the cardiovascular system while also helping to remove carcinogenic toxins from the colon. Apparently, members of the Eulji University in Korea discovered that simply inhaling fennel's essential oil greatly helped rats digest food while lowering their caloric intake.
