(Foeniculum vulgare) The fennel have aromatic properties, digestive, carminative and anti-spasmodic. infusion is used against flatulence and stomach pain. It is widely used as a spice, especially in the preparation of fish. Preparation of the infusion: 1 - Place 2 to 5 g of the product in a pot of glass or porcelain; 2 - pouring 1 liter of boiling water over it and cover; 3 - maintaining in infusion for 5 to 10 minutes; 4 - strain and drink hot or cold. store in a cool, dry and dark place.