Fennel
vegetable
Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and on riverbanks.
Conditions addressed
How to use
- Eat steamed, roasted, stir-fried, or raw in salads.
- Lightly cooking increases digestibility.
Pregnancy, Breastfeeding & Children
Pregnancy
Use CautionFennel tea is widely used traditionally for digestion, but fennel has estrogenic and emmenagogue properties at concentrated/medicinal doses and is generally advised against in high amounts during pregnancy — occasional culinary/tea use is usually considered fine.
Breastfeeding
Likely SafeOne of the most traditionally used herbs to support milk supply and ease infant colic (via the nursing parent's tea); normal amounts are considered compatible with breastfeeding.
Children
Likely SafeWidely used in dilute tea form for infant colic and gas (a classic gripe-water ingredient); keep to mild, age-appropriate preparations.
As a member of the Apiaceae (carrot/celery) family, this herb is a known cross-reactivity group with birch pollen ("oral allergy syndrome") — use caution with a birch pollen or celery allergy.
Interactions & contraindications
Ciprofloxacin and other antibiotics
May reduce absorption — separate dosing by at least 2 hours.
Hormone-sensitive conditions
Mild phytoestrogenic activity.