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A member of the carrot family, Fennel (Foeniculum vulgare) is a native of Italy and one of the most ancient of cultivated plants. The Roman colonization of Italy spread the early use of the plant, especially for culinary purposes. Used as a flavoring for salt-water fish, it was also used to whiten, tenderize and deodorize the meat. The odor of Fennel seed is fragrant and the taste is warm, sweet and aggreeable. Similar in taste to Dill and Anise, Fennel may be substituted for them in recipes for interesting effects. The shoots and stalks can also be eaten raw like celery.
In addition to Fennel's culinary uses, it adds a sharp scent to poptpourris, sachets, perfumes and soaps. Fennel is often used with other herbs for its soothing effect.
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The best way to make a good tasting cup of tea is by the infusion method. Place one tea bag into cup and add no more than 6 oz. of boiling water. Let steep for 3 minutes and remove the bag. Press the bag before removing to enhance the flavor. Add honey to sweeten.
