Foeniculum Vulgare Mill: Flavoring, Pharmacological, Phytochemical, and Folklore Aspects

Abstract

Foeniculum vulgare Mill is generally known as fennel and considered under the family Apiaceae. Fennel is a flowering biennial herb with its characteristics medicinal and aromatic value. It is extensively spread throughout the world, including India, for its medicinal and economic importance in the traditional system of various localities. This herb has been used in Ayurveda since extensive period in the treatment of various assortments of human ailments. The aerial parts of this plant have significant medicinal value and as an imperative kitchen spice. A fennel seed owns a characteristic aroma flavor which makes it a chief ingredient for the cooking of several dishes. It has also been used in bakery, alcohol industries to make different beverages. Green seeds and bulbs of fennel are eaten cooked or as salads in different parts of Indian states. However, it is a central ingredient of Kashmiri and Guajarati dishes. Apart from the spicy component, fennel is also used to treat several human ailments in traditional medicine (TM) and modern pharmacological aspects due to the presence of countless active secondary metabolites. Literature reports reveals that it has anti-cancer, anti-diabetic, anti-mutagenic, diuretic, anti-bacterial, memory enhancing, anti-inflammatory, hypotensive, antioxidant, anti-thrombotic gastroprotective, and hepatoprotective actions. Phytochemical analysis of fennel seeds discloses that it contains proteins, vitamins, minerals, phenols, phenolic glycosides, and various volatile components. The present chapter summarized the updates on F. vulgare including its ethnopharmacological relevance, usage in traditional system, pharmacological aspects, active secondary metabolites, and significant potential as tedious kitchen constituents.