For centuries, it has served people not only as a spice but also to strengthen the eyes. It was already known in ancient times to the Egyptians, Chinese, Indians, Arabs, Greeks and Romans.

It is used in the preparation of vegetables, as an ingredient in baked goods, and in French and Italian cuisine also for seasoning soups, sauces, fish and meat.

In medicine, it is used as a component of stomach remedies, and in folk medicine, it was used for flatulence and digestive problems.

Fennel has a warm nature and a sweet taste. It supports the function of the spleen and stomach.