Fennel is a perennial herb native to the Mediterranean region, characterized by its feathery leaves and yellow flowers. Its seeds, which are light green-yellow in color, are used as a spice and have a mild aroma similar to anise. Apart from its culinary use, fennel has a long history of therapeutic applications, including its ability to stimulate appetite, aid digestion, and reduce bloating. It is also attributed with diuretic and anti-inflammatory properties, making it a valuable ingredient in natural medicine. To prepare an infusion, it is recommended to use 10 to 12 grams of fennel per liter of water, boiling at 100ºC and letting it steep for 5 to 8 minutes.