Fennel is cooked and eaten or soaked in wine, which can be used to promote qi, dispel cold and relieve pain.
Fennel seedling leaves, raw and pounded juice to drink or apply externally, can cure canker sores.
Nutritional Analysis
Fennel's main ingredient is fennel oil, which can stimulate gastrointestinal neurovascular, promote the secretion of digestive juices, increase gastrointestinal peristalsis, strengthen the stomach, and the efficacy of qi, which can help to relieve spasms and reduce pain. Fennelene can promote the maturation of bone marrow cells and release into the peripheral blood, there is a significant role in elevating white blood cells, mainly to elevate neutrophils, can be used for leukopenia.
Related People
All people can consume it.
1. It is suitable for people with spasm pain and leukopenia;
2. It is not suitable for people with yin deficiency and fire exuberance, and eating more of it will hurt the eyes and grow sores.
Preparation Guidelines
1. The seedpods of cumin are flavoring, and the stem and leaf part of it is fennel greens.
2. Both fennel and cumin are commonly used as seasonings to remove the odor from meat and make it fragrant again, hence the name "fennel".
3. Do not eat moldy fennel. Fennel should be blanched in boiling water first.
Therapeutic effects
Fennel is pungent, sweet and warm;
It has the effect of strengthening the stomach and promoting the flow of qi;
It is suitable for gastric cold and pain, cold pain in the abdomen, dysmenorrhea, hernia, testicular sheath effusion, schistosomiasis, etc. It is also used in the treatment of gastrointestinal pain.