Fennel, common name for a perennial plant characterized chiefly by its aromatic leaves and seeds. Fennel grows from about 61 to 122 cm (about 24 to 48 in) in height and has small yellow flowers. The common fennel is cultivated in both Europe and America which includes Mexico. Its leaves and seeds are used for flavoring. Another variety, called variously Florence fennel, sweet fennel, Italian fennel, or Cretan fennel, is cultivated in southern Europe.
The bases of the leafstalks of Florence fennel are greatly enlarged and form a bulbous structure, which is bleached by earthing and then eaten raw or cooked. The seed of Florence fennel is used widely in Italy as an aromatic condiment and as a medicine.

Fennel - Hinojo Link

Properties in Fennel Used by Aztecs

• Relieves migraine headaches,
• Used as an aperitif,
• for digestion,
• diuretic,
• dislodges intestinal gases,
• increases milk production in lactating women and
• regulates menstruation,
• removes tumors or obstructions in the mammary glands
• also used to fight colds,
• anemia,
• flu symptoms
• and cough

Aztec Method of Use

1. Boil 7 to 10 grams of leaves and fruit to 1/2 liter of water then drink 2 cups a day.
2. To remove obstructions in the mammary glands:  Apply the well crushed leaves on the affected part in the form of a cataplasm.
3. For anemia:  Prepare a wine with 25 grams of seeds macerated in 1/2 liter of white wine for 1 week then filter or strain and take 1 spoonful before each meal.
4. For flu,colds and cough:  Drink 3 to 4 cups of the above mentioned mixture sweetened with bee honey.
5. For infantile colic:  give small spoonfuls of fennel powder prepared with bee honey and milk.

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