Fennel's Details & Specifications

   (4 diseases can be cured by fennel. Click here to find more)
 
Botanical Name :  Foeniculum vulgare Mill.
Hindi Name :  Saunf (View Name of this herb in more Languages)
English Name :  Fennel
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Category

 :  Carminative
 
 

Source
Fruits :  Fresh and dried
N/A :  N/A
N/A :  N/A
 
 

Family

 :  Umbellifereae
 
 
Geographical Source
The plant is indigenous to mediterranean countries and is found in following countries:- France Germany India Japan Romania Russia In India the plant is commonly cultivated throughout the plains and up to 6,000 ft. in the hills and is occasionally found as an escape near habitations in Punjab, Rajasthan, Maharashtra, Utter Pradesh, Gujrat and West Bengal.
 
 

Identification
Organoleptic characteristics
Colour :  N/A
Seeds :  Fennel
Taste :  N/A
Size :  Fruits 6-7 mm. long and 4 mm. wide are usually entire cremocarps with the pedicels attached. Cremocarp greenish-brown or yellowish-brown is oblong laterally compressed glabrous and crowned by a short bifid stylopod. Each merical has 5 prominent yellowish primary ridges and when cut transversely it shows in the pericarp 2 commissural vittae and dorsal vittae which occur between the primary ridges through each of which there runs vascular strand.
Physical Standards
Total Ash :  N/A
Moisture :  Not more than 6 %
 
 

Chemical Constituents
Major
Major chemical constituents responsible for physicochemical and therapeutic action of the herb are :- Anethol (45 – 60 %) Camphene d-a-Pinene a-Phelladrene dipentene d-Fenchone Methyl chavicol Anisic aldehyde Anisic acid Volatile oil (1.2-9.0 %) Fixed oil (8.8 - 15.8 %)
 
Minor
Various minor chemical constituents of this drug are :-- Fenchone Anethole
 
 

Storage
To maintain physicochemical properties and medicinal values of the herb it is recommended to maintain following storage conditions:- Air tight containers Protection from light Protection from moisture Microbial contamination