29/09/2021
Fennel 💚💚💚
Fennel has been eaten for at least two thousand years!!
"The seeds taste warm, aromatic, and slightly bitter, with a nutty quality, plus a strong licorice-like taste that hints of celery.
In India, the seeds go into curries and are served after meals to aid digestion and sweeten the breath. Indian restaurants often place a bowl of fennel seeds for patrons to dip into as they leave. I do the same in my kitchen.
To gather fennel seeds in the garden, cut the umbels at the stem when the seeds have turned brown and developed ridges. They can be removed and laid on a screen, but it is easier to tie them together and hang the bundle upside down inside a paper bag. Secure the top of the bag around the stems with string, and the seeds will collect at the bottom as they fall off the stem. Briskly rub the bag to release the last few seeds. In humid climates, cutting holes in the bag’s sides provides better airflow for faster drying." ✂️🌾
This is a wee excerpt from Kathi Keville's* lesson on Fennel in our Online Herbal Immersion; the most comprehensive online program in sustainable DIY herbalism there is! For details and to join us:
www.chestnutherbs.com/immersion
*Kathi Keville is an internationally known herbalist, aromatherapist, and gardener, has conducted medicinal herb and aromatherapy seminars in North America and Europe for over forty years. She is the author of fifteen herb, aromatherapy, and gardening books, including one of my personal favorites, The Aromatherapy Garden.
(Foeniculum vulgare).
Photo © Juliet Blankespoor
*Please research any new herb and consult your health care providers for possible drug/herb contraindications and precautions before ingesting. Be sure of your identification before ingesting any plant or mushroom.