Foeniculum vulgare

Fennel’s strong-tasting seeds, which have a similar flavor to aniseed or licorice, are used in many European dishes, to flavor fish, bread and confectionaries. The more subtly flavored stalks are widely used as a vegetable and in salads. In ancient Greece fennel was known as ‘marathon’, because it grew at the famous battle site, and it was used as a symbol of victory.    

Important Phytochemicals 

Antioxidants: Caffeic acid, camphene, ferulic acid, kaempferol, myrcene, myristicin, coumaric acid, protocatechuic acid, quercetin, rutin, scopoletin, vanillic acid, vanillin

Others: Bergapten, cineole, cinnamic acid, imperatorin, limonene,  pinenes, psoralen, scoparone, terpinenes,  trigonelline, umbelliferone
    

Medicinal Properties 

Fennel contains a variety of important antioxidants, including limonene, which has anticancer properties.