Foeniculum vulgare
All the aroma of anise seed, but less sweet. Widely used in Indian and vegetarian cuisine, particularly in fish dishes, pastries, rye bread. It makes a very pleasant herb tea which aids digestion. It can be used in most of the same ways as fennel leaves for which it is a useful replacement, particularly in winter.
All the aroma of anise seed, but less sweet. Widely used in Indian and vegetarian cuisine, particularly in fish dishes, pastries, rye bread. It makes a very pleasant herb tea which aids digestion. It can be used in most of the same ways as fennel leaves for which it is a useful replacement, particularly in winter.
