Fennel is a tall, aromatic plant native to the Mediterranean region and a member of the carrot family. It grows with hollow stems and fine, threadlike leaves, and produces clusters of small yellow flowers that mature into ridged, yellowish seeds. Although Fennel is often cultivated for its crisp, bulb-like root, the seeds have long been harvested and dried for culinary and tea use.
Known to the ancient Romans as foeniculum, a name linked to its hay-like scent in the field, Fennel has been part of food traditions for centuries.
When steeped, the seeds yield a clear, pale golden infusion. The taste is pleasant and smooth, with a gentle sweetness and a soft licorice note.
