F. dulce Mill.; F. officinale All.; F. officinale var. dulce (Mill.) Alef.; F. vulgare var. dulce (Mill.) Batt. & Trab.; F. vulgare var. vulgare; and others Apiaceae (Umbelliferae) Bitter fennel; sweet fennel Foeniculi amari fructus; Foeniculi dulcis fructus Dried ripe fruits (sometimes erroneously referred to as ‘seeds’) Note – different chemotypes of fennel are recognised. In medical preparations fennel is usually described as either “bitter” or “sweet” fennel type. Anethole and fenchone are the major components of the essential oil, which should contain no more than 5% estragole (methylchavicol). α-Pinene, limonene, camphene, p-cymene, β-pinene, β-myrcene, α-phellandrene, sabinene, γ-terpinene and terpinolene are other constituents (ESCOP 2009; Mimica-Dukić et al. 2003; Williamson 2003). Anethole is the major component of the oil, with not more than 10% estragole and not more than 7.5% fenchone. Other components include α-pinene, limonene, β-pinene, β-myrcene and p-cymene. Other constituents of the fruits of both bitter and sweet fennel include water-soluble glycosides of the same monoterpenoids found in the oil, and other phenolic compounds (ESCOP 2009).
Fennel
Foeniculum vulgare Mill.
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Bitter fennel:
Sweet fennel:
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