FENNEL SEEDS

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Fennel is a perennial herb. It is generally considered indigenous to the shores of the Mediterranean but is found growing wild in many parts of the world, especially in dry soils. It has an anise-like flavour but is more aromatic and sweeter.

Cooking

The bulb, foliage and seeds of the fennel plant are widely used in many culinary traditions of the world. In Mediterranean cuisine the bulbs and fronds are used both raw and cooked. Fennel seed is used in Italian sausages and in meatballs. It is also used in many rye breads. It is used extensively in Middle Eastern and Indian cuisine. In India and Pakistan the seeds are served after dinner as a breath freshener and digestive.

Other Uses

Fennel has carminative properties and is used medicinally with purgatives. Fennel water mixed with sodium bicarbonate and syrup constitutes the domestic gripe water’ used to ease flatulence in infants. For adults, fennel seed tea can relax the intestines thus reducing bloating caused by digestive disorders.