Family: Apiaceae

Bengali/vernacular name: Mouri, Sop, Pan Muhori.

English name: Fenel.

Description of the plant:
Tall, glabrous, aromatic herb, 1-2 m high. Leaves 3 or 4 times pinnate, with very narrow, linear or subulate segments. Umbels rather large, of 15, 20 or more rays, more or less glaucous. Flowers small, yellow. Fruits about 6 mm long, oblong-ellipsoid, the vittae very conspicuous.

Using information:
The seeds are carminative, diuretic, laxative, appetizer, stomachic and anthelmintic; cures eye diseases, burning sensation, fever, thirst, dysentery and flatulence; useful in diseases of the spleen, kidney, amenorrhoea, cough and asthma. Seed oil is a good vermicide against hook-worms. Leaves are considered diuretic and the roots as purgative (Yusuf et al. 2009).

Chemical constituents:
Fruits and seeds contain 1.5-3% essential and 9-21% fixed oils. The essential oil is rich in polymers of anethone, coumarin, xanthotoxin, bergapten, psoralen, scoparone and vanillin. Essential oil also contains α-pinene, camphene, α-phellandrene, limonene, fenchone, methylchavicol, anethole, anisaldehyde and p-anisic acid. Seed fat contains an octadecenoic acid and arachidic esters. Leaves and fruits contain flavonoids. Root contains essential oil, coumarins, including umbelliferone and bergapten (Ghani, 2003; Rastogi & Mehrotra, 1993). Nelumboside also has been isolated from leaves (Rastogi & Mehrotra, 1990).


Cultivated as a spice in many areas of the country.

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