Seeds ease digestion
Fennel
Fennel was first grown in the Mediterranean region, and later cultivated in England, Germany, Argentina, Iran, Iraq, and China. The plant's scientific name is from the Latin "foenum," which means hay. This name evolved into "fanculum" during the Middle Ages, later becoming "fenkel," and finally "fennel." Fennell seed is commonly used as a seasoning in cooking. The dried seed and its oil have been used by herbal practicioners as a treatment for bronchitis and coughs; research has found substances in fennel that show an ability to dry up respiratory phlegm and destroy germs. It has been used a lactation aid for nursing mothers. Fennell also can be a tonic for the intestinal tract, used for digestive problems such as mild spasms in the stomach or intestines, a feeling of fullness, and intestinal gas. Fennel can stimulate movement of food through the stomach and intestines. In higher doses, it puts a stop to intestinal spasms. In Asian medicine, it is used for anemia, bloating, heartburn, vomiting, diarrhea, hernia, skin diseases, and repeated bouts of intense thirst; however, its effectiveness for these conditions has not been scientifically verified.
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