Fennel is a plant known for its medicinal properties since the Minoan era, as evidenced by the plaques in the palaces of Mycenae and Knossos, while Pliny reports its use as a drug with more than 20 indications. From antiquity to today, fennel has many uses in traditional medicine, mainly as a diuretic, anticonvulsant and as an aid for digestive disorders. An aromatic plant that should not be missing from our eating habits.
Studies show that fennel provides many different health benefits due to the presence of volatile compounds, flavonoids, phenolic compounds, fatty acids and amino acids, as well as essential trace elements and vitamins. Fennel has been shown in a number of studies to provide antioxidant, cytoprotective, hepatoprotective, hypoglycemic, antimicrobial, antiviral and antifungal activities, while some of the publications state that it may enhance memory and reduce stress.