Fennel seeds are traditionally used to support appetite control and the digestive system. For lactating women, its used to support breast milk quality and flow. Fennel has a slight licorice taste and is best taken after a meal. This herb can also be used in soups, salads, fish, and many more dishes.
Boil 1/2 teaspoon of herb per cup of water for 10-15 minutes. Cool, strain and drink. Take up to three times daily.
In rare cases, fennel can cause allergic reactions of the skin and respiratory tract. Anyone with an estrogen-dependent cancer (e.g., some breast cancer patients) should avoid fennel in large quantities until the significance of its estrogen-like activity is clarified.