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Thread: Magickal Herbs : Fennel

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    Thumbs Up Magickal Herbs : Fennel

    What is Fennel?

    Scientific and medicinal info
    The fennel plant loves the sun and is native to the Mediterranean area. The leaves are fine and feathery, and the yellow flowers are bunched in an umbrella-shaped fan. All parts of the plant are used for both medicinal and culinary purposes. The seeds taste strongly of licorice and make a nice addition to teas, especially if you are suffering from digestive or abdominal complaints. The fennel bulb can be cooked and eaten as a vegetable. Fennel is closely related to the carrot.

    Also Known As ....

    Other names
    Latin: Foeniculum vulgare


    Magickal Properties

    Using fennel in rituals
    If you have the opportunity to gather wild fennel, Midsummer's Eve is the best time for it. The main magickal use for fennel (the seeds) is protection and the banishing of negative energy, but it can also be used for cleansing and purification. In ancient Greece, the God Dionysus and His priests carried a wand called the thyrsus which was made with stalks of fennel with a pinecone at the tip. The God Prometheus brought the spark of fire to the mortals, hidden in a fennel stalk. In the old days, consuming fennel seeds was considered a way to lose weight. There is no scientific basis for this but you may want to include fennel seeds in any rituals for this purpose. It was also reputed to be a wonder for healing eye problems.


    More Correspondences

    Other properties
    Planet: Mercury
    Element: Fire
    Associated Deities: Dionysus, Prometheus

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    Post Re: Magickal Herbs : Fennel


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    Post Re: Magickal Herbs : Fennel

    Fennel Polacka (Polish Style)

    4 sm. fennel
    1/4 l. white wine
    4 T. butter
    2 T. bread crumbs
    white pepper

    Slice the fennel and steam in white wine and a little salt until al dente. Serve on a warmed platter, melt butter and mix with the crumbs and pepper. Spoon over Fennel. Garnish with fennel green.


    Fennel with Cream and Herbs

    1 med. fennel
    1 onion
    1 T. flour
    vegetable stock
    80-100 ml. cream or evaporated milk
    2 T. fresh herbs such as chive, parsley, lemon thyme, basil
    a little olive oil

    Chop the onion, sauté in a little olive oil until softened. Sprinkle with flour and add the sliced fennel. Add a little vegetable stock to not quite cover. Cook about 5-7 minutes or until al dente. Remove from the liquid and keep warm.

    Allow the liquid to reduce, add the cream and the fresh chopped herbs such as chive, parsley, lemon thyme, basil. Pour over fennel and serve

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    Post Re: Magickal Herbs : Fennel

    Chicken & Rice Soup With Fennel


    1/4 cup diced celery

    3/4 cup of fresh fennel - chopped
    1 teaspoon ground fennel seed

    1/2 cup chopped onion

    1 clove garlic - minced
    1/2 teaspoon of oregano
    2 teaspoons dry or 2 tablespoons fresh basil
    1/2 teaspoon cayenne pepper
    1 bay leaf
    1/2 each of a red and green pepper - diced
    1/2 cup dry white wine
    8 cups of chicken broth or chicken stock
    1 cup of cooked, diced chicken
    1/2 cup cooked rice
    1 tablespoon of cornstarch dissolved in 2 tablespoons of water


    Saute fresh fennel, onion, and celery in 2 tablespoons of olive oil until tender. Add garlic, peppers, and wine. Cook for 2 more minutes, then add chicken stock, basil, oregano, cayenne pepper, and ground fennel seed. Bring mixture to a boil, reduce heat, and simmer for about 10 minutes. Stir in chicken and rice, and add salt to taste. Add the dissolved cornstarch to thicken the mixture slightly. Serve hot.

    Fennel Pork Chops

    2 tablespoons of garlic salt

    1 tablespoon of fennel seed or 2 tablespoons fresh fennel
    1 cup of white wine
    2 tablespoons olive oil
    4 pork chops


    Sprinkle garlic salt over the pork chops. Heat the olive oil in a pan and add pork chops, sprinkling the fennel over the top. Brown both sides of the pork chops, then add the wine and simmer for 10 minutes. Add more wine during this process if necessary. Serve hot.

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    Post Re: Magickal Herbs : Fennel

    Fennel has through history been considered an appetite depressant, and as such, a weight loss aid. All parts of the Fennel plant are safe for use, and Hippocrates recommended a Tea to increase the flow of milk in nursing mothers. Menopausal women may want to try it to ease the associated symptoms. The leaves or stems can be pounded into a paste and given to nursing mothers to relieve breast swelling.
    Fennel Teas, or Fennel Water have been used throughout history to break up kidney stones, quiet hiccups, prevent nausea, aid digestion, prevent gout, purify the liver, reverse alcohol damage to the liver, and treat jaundice. For babies, it is said to to relieve colic and flatulence, and to expel worms. It may be effective when used along with conventional treatments in prostate cancer (and it is definitely worth trying, but consult with your doctor first). The tea can also be gargled as a breath freshener and applied as an eye wash. Alternatively, the leaves can be dried, pulverized into a powder, and made into Capsules for when it's not convenient to utilize a tea.
    To make Fennel water, use 8 drops of Oil to 1 pint of water - take up to 8 teaspoons per day.
    Fennel is disliked by fleas, and can therefore be used around the house in doorways and near pet bedding to reduce flea populations.
    Fennel is a cleansing and medicating herb, and can be used for a steam facial for opening pores and rejuvenating facial skin.


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