# Fennel Herb

> Fennel Herb (Foeniculum vulgare) is a plant used in Ayurveda. Quercetin and kaempferol glycosides from herb have moderate bioavailability (15-25%). Volatile oil components (anethole, fenchone) present at lower levels than seed products.

## Key facts

- **Botanical name:** Foeniculum vulgare

## Names and identification

| Language | Name |
|----------|------|
| English | Fennel_Herb |

## What is it made of?

### Key Active Markers

- Derived from constituent herbs (see individual herb profiles)
- Standardized on primary bioactive markers

**Analytical Methods:** HPLC fingerprinting, TLC (identity), LC-MS/MS (marker quantification)

## Dosage forms and preparation

**Dosage Forms:** Fresh herb (culinary), Dried herb powder, Infusion/tea, Capsule, Tincture (1:5 in 45% ethanol)

**Standard Dosage:** Fresh herb: 5-15g in salads/cooking; Dried herb: 2-4g as infusion 2-3 times daily; 500mg dried extract capsule twice daily; 2-5ml tincture three times daily

**Bioavailability:** [Fennel](/herb/fennel/) herb (aerial parts - stems, fronds) contains lower essential oil than seeds (0.5-1.5% vs 2-6%) but higher flavonoid and [chlorophyll](/glossary/compounds-c-d/#chlorophyll) content. [Quercetin](/reference/quercetinquercetin/) and [kaempferol](/reference/kaempferol/) [glycosides](/glossary/compounds-g-l/#glycosides) from herb have moderate bioavailability (15-25%). Volatile oil components (anethole, [fenchone](/glossary/compounds-d-g/#fenchone)) present at lower levels than seed products. Chlorogenic acid has moderate oral absorption (~33%). Fresh herb provides [enzymes](/glossary/compounds-d-g/#enzymes) and labile nutrients lost during drying. Traditional culinary use provides gentle digestive support without concentrated dose.

**Optimal Timing:** Infusion: after meals for digestive comfort; fresh herb consumed with meals for culinary and digestive benefit

**Standardized Extract:** Dried herb extract standardized to NLT 1% total [flavonoids](/reference/flavonoids/) (as quercetin equivalent) and NLT 0.5% volatile oil. Extract ratio 5:1.

**Shelf Life:** Fresh herb: 5-7 days refrigerated; Dried herb: 1 year; Capsule: 2 years; Tincture: 3 years

**Storage:** Fresh herb: refrigerate in perforated bags. Dried herb: airtight, light-resistant containers below 25 deg C. Protect from moisture and UV light to preserve green color and volatile content.

**Marker Compounds:** Quercetin, Kaempferol, Chlorogenic acid, trans-Anethole (lower levels than seed), Fenchone, [Rutin](/glossary/compounds-q-t/#rutin)

### Extraction Methods

- Hot water infusion of dried aerial parts
- Hydroalcoholic extraction (50:50)
- Fresh herb juicing
- Shade-drying followed by pulverization

### Synergistic Combinations

- With Dill herb for carminative synergy
- With Mint for digestive tea blends
- With Chamomile for calming digestive combination
- With [Ajwain](/herb/ajwain/) for enhanced carminative and anti-flatulent action

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Canonical version of this page: https://nighantu.ageayurveda.com/herb/fennel-herb/

## Sources

- Amidha Ayurveda Herb Database (700+ herbs, CC-BY-4.0)
- Ayurvedic Pharmacopoeia of India

Published by Age Ayurveda in the Nighantu. Educational reference only, not medical advice.
Incorporates material from the Amidha Ayurveda Herb Database under CC BY 4.0.