Fennel

About this tea

Fennel (Foeniculum vulgare), the sweet herb of Mediterranean coasts, has freshened breath and soothed stomachs since ancient times. Romans thought it gave strength and longevity to gladiators. Indian restaurants offer sugar-coated fennel seeds (saunf) after meals for digestion and breath-freshening. Medieval Europeans hung fennel over doors to ward off evil spirits. This versatile plant offers edible bulbs, fronds, and seeds, with seeds most used for tea.

The seeds develop from yellow umbrella-like flowers, harvested when turning from green to brown. Proper drying preserves volatile oils including anethole (also in anise and licorice), creating the characteristic sweet flavor. Quality fennel seeds show greenish-brown color with strong sweet aroma. Indian and Egyptian fennel are particularly prized. Crushing before use releases more flavor.

The flavor profile is sweetly aromatic: dominant licorice/anise notes with subtle warmth and slight bitterness. Unlike harsh star anise, fennel offers gentle sweetness with hints of mint and camphor. The flavor intensifies with chewing, leaving a sweet aftertaste. Some varieties have more bitter or peppery notes. The pale yellow-green liquor releases sweet, inviting aroma.

Brewing recommendations: Use 1 teaspoon (2g) crushed seeds per 250ml cup. Pour boiling water (100°C/212°F) and steep 10 minutes, covered to preserve oils. Crushing seeds immediately before brewing maximizes flavor. Traditional Indian preparation involves dry-roasting seeds first. Combines well with ginger, cardamom, or mint. Natural sweetness rarely needs sugar.

Exceptional digestive aid - traditionally given to colicky babies (in weak dilution). Reduces gas, bloating, and stomach cramps. May increase milk production in nursing mothers. The antimicrobial properties freshen breath naturally. Safe for children and during pregnancy in normal amounts. Best after heavy meals. In India, chewed directly after eating. Pairs with rich, fatty foods. The sweet flavor makes it popular in digestive tea blends. Also used in cooking, especially with fish and pork.