Fennel has a long history of culinary and medicinal use. The governmental regulatory agency Germany's Commission E has approved the seeds and oil of the plant for the treatment of indigestion, flatulence and catarrh associated with colds and other illnesses. Most fennel teas are made from the seeds or leaves of the plant, but the flowers and all other aerial parts of fennel plants are edible. Do not drink fennel if you are pregnant, nursing or are under medical care for any health condition, without first consulting your doctor.
Step 1
Purchase fresh fennel leaves or dried fennel seeds to make your tea. If purchasing the fennel ahead of time, store the fresh plant in the refrigerator and use it within four days.
Step 2
Rinse off fresh fennel and pull the leaves off the stalk base with your fingers for steeping.
Step 3
Steep about 1 tsp. of dried seeds or fresh leaves in 8 oz. of hot water for 10 minutes or until the tea reaches the desired flavor. Add more or less fennel for a stronger or milder taste.
Step 4
Strain the tea by pouring it through a fine tea strainer. The seeds of fennel are small, so use a fine strainer to catch loose tea pieces.
Step 5
Add honey or other ingredients, if desired, and drink while hot.
Tips and Warnings
- You can also add fennel when cooking soup and drink the broth. Fennel adds an interesting flavor to vegetable and chicken soup.
Things You'll Need
- Measuring spoon
- Fine strainer
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