HerbSeed
Fennel seed
Foeniculum vulgare
Sweet seed tea and a classic after a heavy plate.
Crushed fennel seed is the old restaurant trick — a small bowl by the door. As a tea it is naturally sweet. The bulb and fronds are a different, cooler kitchen use.
Traditional uses
- A cup after a large or spicy meal
- Crushed into bread, sausage, or roasted vegetables
- Chew a few seeds at the end of supper
How to prepare
- 1
Tea: 1 tsp seeds, crushed, per cup. Cover 7–8 minutes. Strain through a fine mesh.
- 2
Toast the seeds lightly in a dry pan if you want more perfume.
- 3
Keep whole; crush only what you need.
Kitchen & home
- A small jar by the stove is more useful than a forgotten tin.
- Pair with peppermint if you want a cooler finish.
- Fronds from the bulb can garnish the same plate.
Go gently
- Skip concentrated daily seed tea in pregnancy unless a clinician agrees.
- The licorice note is not for everyone.
