Fennel was well known to the Ancients and was cultivated by the ancient Romans for its aromatic fruits and succulent,
edible shoots. Pliny had much faith in its medicinal properties, according no less than twenty-two remedies to it, observing
also that serpents eat it 'when they cast their old skins, and they sharpen their sight with the juice by rubbing against
the plant
Many of the older herbalists uphold this theory of the peculiarly strengthening effect of this herb on the sight.
On account of its aromatic and carminative properties, Fennel fruit is chiefly used
medicinally with purgatives
to allay their tendency to griping and for this purpose forms one of the ingredients of the well-known compound Liquorice
Powder. Fennel water has properties similar to those of anise and dill water: mixed with sodium bicarbonate and syrup, these
waters constitute the domestic 'Gripe Water,' used to correct the flatulence of infants. Volatile oil of Fennel has these
properties in concentration.
Fennel tea, formerly also employed as a carminative, is made by pouring half a pint of boiling water on a teaspoonful of
bruised Fennel seeds.
Syrup prepared from Fennel juice was formerly given for chronic coughs.
Fennel is also largely used for cattle condiments.
It is one of the plants which is said to be disliked by fleas, and powdered Fennel has the effect of driving away fleas
from kennels and stables. The plant gives off ozone most readily.
