Foeniculum vulgare, commonly known as fennel, is the only species in the genus Foeniculum, a Latin word meaning hay. Fennel is a perennial herb indigenous to the Mediterranean but now grows in the sea coast and riverbank throughout the world. Fennel is a highly aromatic herb frequently used for culinary purposes and is grown for its fruits and seeds. The seed of fennel is sweet, used in many cultures in cooking, and is one of the Chinese five-spice powders. Its fruit is used medicinally as a traditional natural remedy, especially against digestive disorders.

Fennel contains anethole, the main active compound for this medical effect. Besides anethole, fennel contains several monoterpenes and phenolic compounds, such as kaempferol, rosmarinic acid, scopoletin, dianethole, etc., which are reported to have anti-aging, anti-inflammatory, anti-microbial, anti-mutagenic, anti-stress, cytoprotective, estrogenic, and anti-oxidant activities.