Fennel Seed

Foeniculum Vulgare

Fennel Seed / Foeniculum Vulgare / Organic Fennel Seeds / Fennel Dried Whole Seeds / Fennel Tea

Origin: Bulgaria
Botanical Name: Foeniculum Vulgare
Other Names: Sweet fennel, Florence fennel, Finocchio, Fenouil, Fenchel

Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe.
Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavored leaves and fruits. Its aniseed or liquorice flavor comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong.
Fennel was prized by the ancient Greeks and Romans, who used it as food and insect repellent. Fennel tea was believed to give courage to the warriors before battle. According to Greek mythology, Prometheus used a giant stalk of fennel to carry fire from Mount Olympus to Earth. Emperor Charlemagne required the cultivation of fennel on all imperial farms.
These dried seeds are used as a spice to provide an aniseed flavour and a warm, sweet aroma. Many egg, fish, and other dishes employ fresh or dried fennel leaves. A herbal tea or tisane can also be made from fennel. Fennel tea is a beverage made by steeping crushed, dried fennel seeds in boiling water.

Using: To make fennel tea, gently crush 1 teaspoon of fennel seeds with a mortar and pestle to release its oils. You can also use the back of a spoon. Add the crushed seeds to a saucepan or a jug. Meanwhile, boil 1 cup (8 oz.) of boiling hot water and pour it in the saucepan containing the crushed fennel seeds. Once it is done, cover it with a lid. Never boil the fennel seeds as they may lose their nutrients. Let the tea steep for 10 minutes and then strain it in a cup. You can add a teaspoon of raw honey if needed.

Traditional Use

Fennel has been grown around the Mediterranean since antiquity and is one of the best-loved kitchen and tea seeds in Europe. It is traditionally used:

• As a tea after meals, to support comfortable digestion and ease bloating and gas
• As a sweet, soothing cup in the cold season
• In the kitchen: breads, fish, sausages, tomato sauces and pickles
• Chewed after meals to freshen the breath

Harvest & Character

Ripe, dried whole seeds, greenish-brown and ridged, with a sweet, anise-like aroma. Crush lightly just before brewing.

Please note: Not for long-term use during pregnancy. Avoid if you are allergic to plants of the carrot family (celery, carrot, dill).

Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult you doctor. Always consult a medical doctor before modifying your diet or using any new product.