Fennel

Fennel (in the Podolsky region), also found in the Caucasus, in the Lower and Middle Volga regions, in Western Europe, Persia, India, USA and Japan. It is harvested for its fruits, which contain from 2% to 6% essential oil, as well as up to 12% fatty oil and protein substances. In trade, up to 10 varieties of fennel are known, differing from each other in size and external appearance of the fruit. The best varieties are considered to be French and Russian fennel. All varieties are valued according to the quantity and quality of the essential oil they contain. The essential oil of fennel contains: anethole, C_]pH₁₂O·CH₃·CH_вCH:CH₃ 50-60%, fenchone, C_л0H_1вO, a ketone of the terpene series (sometimes in noticeable amounts, sometimes completely absent); among the terpenes, small amounts of d-α-pinene, d-camphene, C₁₀H₁₆·α-phellandrene, dipentene and others are found. German, Russian, Galician, Moravian and Japanese varieties of fennel essential oil are characterized by the bitter taste of fenchone, which together with anethole creates the characteristic odor of fennel. Sweet French, Italian and Macedonian fennels yield essential oil in which there is no fenchone. In individual fennel essential oils, various terpenes are encountered. In medicine, fennel is used as a remedy for cough, it is included in the composition of the compound licorice powder (Pulv. Liquirithiae compos.) as a gas-reducing agent (carminative). From the essential oil, dill water is prepared-Aqua Foeniculi; the essential oil of fennel is included in the children's laxative powder-Pulvis Magnesiae c. Rheo (Ph. VII). It has technical application for obtaining essential oil containing anethole; the residue of seeds after oil distillation is considered valuable feed for livestock. It is an item of export from the USSR.