
     FENNEL ==========================

     CULTIVATION:  ============  Fennel is a  hardy biennial or perennial often
     cultivated  as  an annual plant, with  feathery  green leaves and heads of
     tiny yellow flowers. It grows to about 5 feet high.

     Sow  in late spring to early summer. Germination time is about 12 days and
     plant  matures  in  about  90 days. Grows  in  zone  3-10. Divide plant in
     autumn.  Location  should have full sun,  and well drained loam soil. Clay
     soil should be avoided.

     Thin  or transplant to 20 inches apart.  Do not grow near dill, seeds will
     cross-pollinate.  Do not allow stem to  become too large, because they are
     tough and stringy.

     Pick  young  stems  and leaves and use  as  required. For drying pick just
     before  flowering. Freeze leaves or infuse in oil or vinegar. Drying seeds
     is  difficult, but they retain their flavor well if successful. Leaves are
     not recommended for drying as the flavor is easily lost.

     CULINARY  USES:  ============== Fennel is  traditionally considered one of
     the best herb to use with fish dishes.

     Roots and stalks may be boiled and eaten as a vegetable. The stem can also
     be  chopped when tender and added to a salad. The swollen bulb of Florence
     fennel can be eaten raw in salads or cooked.

     Stuff  the  leaves  into oily fish  such  as Mackerel, and sprinkle finely
     chopped on salads and cooked vegetables.

     The  seeds and leaves have a distinctive  aniseed flavor, but the aroma of
     the leaves is volatile so they are used in rather generous quantities. The
     seeds  are  more potent and 1-2 teaspoon  in a sauce or stuffing recipe is
     usually sufficient.

     In baking, you can substitute fennel seeds for aniseeds.

     MEDICAL   USES:  =============  Fennel  seeds  contains  large  amount  of
     Anethole,  a  volatile oil with an  antispasmodic effect on the intestinal
     smooth muscles, that inhibits gases from building up. Simply bruise 1 to 2
     tablespoons  of seeds and steep them for 10 minutes in a cup of hot water.
     it taste like licorice.

     Fennel  seeds  help  maintain the tone  of  the  stomach muscles and fight
     infection of the intestinal tract. The dried ripe seeds are the portion of
     the plant most commonly used in healing.

     Its  stomach-soothing  properties  can  be a  big  help  when  the body is
     adjusting  to  dietary  changes.  You  find  fennel  in  many  weight loss
     products. for minor eye problems, add 1/2 a teaspoon of fennel powder to 2
     1/2 ounces of clear cold water. Strain the liquid and use it as a lotion.
     Fennel  oil  with  honey in warm water  is  an old-time cough remedy. Used
     externally,  the oil is a folk remedy  for joint inflammation. Rub the oil
     on  affected  parts  of the body to  alleviate  the  pain of arthritis and
     rheumatism.

     WARNING:  ========  Fennel  seeds  are safe,  but  fennel  oil  when taken
     internally may cause vomiting, and possibly seizures.











     OTHER  USES: =========== There are  several varieties of fennel, including
     Florence  fennel,  which  produces  thick stalks  that  can  be eaten like
     celery.

     COSMETIC  USES: ============== FENNEL CLEANSING MILK : Gently heat 1/2 cup
     of buttermilk and 2 tablespoons of fennel seed for about 30 minutes, leave
     to  stand  for about 2 hour. Strain  and bottle. Store in refrigerator and
     use  within 1 week. This will help with  oily skin. Chew seeds as a breath
     sweetener.

     GENTLE  CLEANSER : Add 5 ounces of  unflavored yogurt to 2/3 cup of fennel
     infusion. Mix well and pour into a jar. Store in the refrigerator.

