Foeniculi Fructus
Aliases：Huai Xiang、Xiao Huixiang (Fennel Fruit)、Huixiangzi (Fennel Seed)
Huixiang (Fennel Fruit) is a Chinese medicinal herb that warms the interior and dispels cold. It is the dried ripe fruit of Foeniculum vulgare Mill. (family Apiaceae). It is mainly produced in Inner Mongolia and Shanxi provinces.
Efficacy & Actions
Huixiang has the actions of dispelling cold and relieving pain, and regulating Qi and harmonizing the Stomach.
Indications
Huixiang is mainly indicated for hernia with abdominal pain due to cold, testicular pain (bearing-down of testis), dysmenorrhea, lower abdominal cold pain, epigastric and abdominal distension and pain, as well as poor appetite, vomiting and diarrhea.
Modern Pharmacology
This product has pharmacological effects such as analgesic, antibacterial, hepatoprotective, antidiabetic, and anxiolytic effects, among others.
Ingredients
Volatile oil (3%–6%): Mainly trans‑anethole (50%–60%), fenchone (18%–20%), estragole, anisaldehyde, α‑pinene, limonene, etc. Fatty acids (approx. 16.2%): Chiefly petroselinic acid, oleic acid, linoleic acid, palmitic acid. Flavonoids: Quercetin, kaempferol, rutin, etc. Others: Coumarins, triterpenes, sterols, proteins, amino acids, vitamin C, etc.
Usage & Dosage
1. Internal use: 3–6 g in decoction; or used in pills or powders. 2. External use: Appropriate amount, ground into powder and applied as a paste; or stir-fried until warm and used for hot compress (ironing).
Contraindications
Contraindicated in cases of Yin deficiency with blazing fire.
Selected Formulas
1. For small intestinal qi pain with unconsciousness (from Taiping Shenghui Fang) Ingredients: 30 g salt‑fried Xiaohuixiang (fennel), 30 g bran‑fried Zhike (orange fruit), 15 g Moya (myrrh). Grind into fine powder. Usage: 3 g per dose, mixed with hot wine. 2. For cold hernia abdominal pain (Daoqi Tang from Yifang Jijie) Ingredients: 12 g Chuanlianzi (toosendan fruit), 9 g Muxiang (costus root), 6 g Huixiang, 3 g Wuzhuyu (evodia, soaked in hot water). Usage: Decoction with long‑flowing water. 3. For cold qi stagnating in the heart and abdomen with abdominal pain and diarrhea (Jishexiang Tang from Weisheng Jiabao) Ingredients: 30 g lightly fried Huixiang, 60 g roasted Gancao (licorice, cut), 60 g Gaoliangjiang (galangal, processed by soaking in river water for 3 days with daily water change, sliced, fried with 120 g sesame oil until dark, then dried), 90 g fried salt. Mix, re‑fry until hot, quickly transfer to a bowl and cover tightly to cool, then grind. Usage: 6 g per dose, mixed with plain boiled water. 4. For hypochondriac pain (from Xiuzhen Fang) Ingredients: 30 g fried Xiaohuixiang, 15 g bran‑fried Zhike. Grind into fine powder. Usage: 9 g per dose, mixed with salted water. 5. For kidney‑deficiency low back pain with inability to turn and fatigue (from Zhengzhi Yaojue) Ingredients: Xiaohuixiang (fried, powdered). Split a pork kidney into thin slices without cutting completely apart, layer the powder between slices, wrap in paper, and roast until cooked. Usage: Chew slowly and swallow with wine. 6. For lower wasting thirst disorder (Xiaoke) with urine like fatty cream (from Jisheng Bacui) Ingredients: equal parts fried Huixiang and fried Kulian (toosendan). Grind into fine powder. Usage: 9 g per dose, mixed with warm wine before meals. 7. For all types of water retention and swelling of the four limbs (Miaoxiang Tang from Shengji Zonglu) Ingredients: 30 g each of fried Huixiang, raw Wuyao (lindera root), Gaoliangjiang (soaked in hot water and dried), Qingjupi (green tangerine peel, pulp removed). Crush and sieve. Usage: Approx. 2 g per dose, mixed with half a cup of wine, decoct briefly, strain, and take slightly warm. 8. For frequent urination at night and unquenchable thirst (from Puji Fang) Ingredients: Appropriate amount of Huixiang, washed clean, fried with a little salt, then powdered. Usage: Take a piece of pure glutinous rice cake (about palm size), roast until soft and hot before bedtime, dip in fennel powder, and eat, followed by warm wine. 9. For enuresis (bedwetting) (from Jilin Zhongcaoyao) Ingredients: 6 g Xiaohuixiang, 15 g Sangpiaoxiao (mantis egg‑case). Stuff into a pig’s bladder, dry over fire, then grind. Usage: 3 g per dose, twice daily. 10. For deficient qi rushing upward with tinnitus and deafness (Qingyan Xiaqi Wan from Danliao Jiyan Fang) Ingredients: Fried Huixiang, Muxiang, and Bichengqie (cubeb, stems removed) — grind into fine powder. Separately, grind Qingyan (table salt) and mix with glutinous rice flour to form a paste, then make pills. Usage: 30–40 pills per dose, taken with salt water. 11. For gingival ulceration (dental erosion) (from Weisheng Yijian Fang) Ingredients: Huixiang and Jiegeng (platycodon) — burn to charcoal while preserving their properties, then grind into fine powder. Usage: Apply dry powder directly; if the area is dry, mix with oil before application.
Daily Consumption
1. Fennel Seeds (Xiaohuixiang) Tea: 3–5g, steep in boiling water for 5 minutes. Helps digestion and relieves bloating. Congee: Cook with rice to add aroma and warm the stomach. Stewing meat: Use with star anise, Sichuan peppercorn, etc., to remove odor and enhance flavor. Hot salt compress: Stir‑fry fennel seeds with coarse salt until hot, wrap in cloth, and apply to the abdomen to dispel cold and relieve pain. 2. Fresh Fennel Leaves/Stems Scrambled eggs with fennel: Chop fresh fennel, mix with beaten eggs, and scramble until cooked. Fennel dumplings: Mix chopped fennel with ground pork as filling – unique aroma. Cold fennel salad: Blanch, then toss with minced garlic, sesame oil, and vinegar. Fennel pancake: Mix chopped fennel into batter and pan‑fry into pancakes.
Medicinal Parts
fruit
Selection & Storage
Store in a dry container. For salt-processed Huixiang and prepared Huixiang (processed Huixiang), keep in airtight containers and store in a cool, dry place.