Kidney affections: drink the brew.
Anemia: drink as wine, two cups a day with meals.
Asthma: drink the infusion of the honey seeds or as syrup.
Increase appetite: drink the infusion of the crushed seeds.
Conjunctivitis: wash the affected area with the infusion or the brew of 20g from the seeds per liter of distilled water or half a spoon of seeds in a cup of water.
Digestive: drink the infusion after meals. You can also drink two cups of wine a day.
Diuretic: drink a cup of the brew or infusion from the roots after meals.
Gases: drink the infusion from crushed fennel seeds. If not, drink 3 times a day the infusion of one spoonful of fennel, cumin and anise or fennel, chamomile, mint and fennel, in a cup of water and let stand for 10 to 20 minutes.
Chest inflammation: apply a cataplasm from seeds and leaves over affected area. Before, rub with rosemary alcohol.
Urinary tract inflammation: drink the infusion of 20 to 30g of seeds per liter of water or the brew from the brew.
Nursing: increases milk production. Eat fresh stems or drink 3 times a day the infusion of 60 to 100g per liter of water or the brew from the seeds.
Nauseas and vomits: drink the brew from the seeds.
Otitis and deafness: put some fennel oil several times a day.
Menstrual problems: regulates and provokes menstruation. Drink the infusion of 40g of crushed roots and seeds per liter of water. Let stand for 10 minutes.
Cough: drink the seed infusion with honey or syrup.
Preparation
Oil: add crushed fennel seeds to a portion of oil and cook in low temperature during several hours. Macerate 7 days and filter.
Cataplasm: grind dry plants until transforming it into powder and soak in hot water or grind the fresh plant until forming a paste. Place them in any natural porous fiber and use as bandage over affected area until discomfort diminishes. Also apply directly over affected area covering the paste with a hot towel.
Brew: boil in low temperature 25g of grinded seeds, leaves and roots in a liter of water between 15 to 30 minutes. Turn it off, let stand for 10 minutes and strain.
Infusion: place one spoonful of seeds, leaves and stems from the plant into a cup. Add boiling water and let stand for 5 minutes. If not, add 10g of seeds into a liter of boiling water. Remove immediately and cover. Let stand for 5 to 10 minutes.
Syrup: mix in low temperature 100g of crushed seeds, 50g of alcohol of 90º, 500g of sugar until the alcohol evaporates and the mix takes the contexture of syrup. Take one or two spoonful, 2 to 4 times a day.
Wine: macerate 60 to 100g of seeds in a liter of white wine for a period of 7 to 12 days. Filter and store it.
Precaution
In case of pregnancy or nursing, do not use without medical supervision. Can cause allergic reaction. Taking higher doses of 1ml can produce convulsions and hallucinations. Use with moderation if you present a liver illness.
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