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The fennel is a plant that especially gives pleasure to farmers in the region of Provence in France. However, this annually returning plant with its green leaves needs sufficient warmth and, above all rich soil. The well-known seed, however, can be harvested only in late summer. The fennel has then reached the highest stage of its development and finally forms the first seeds. Due to a taste that is similar to aniseed, the fennel seed can be used in very different ways. In general, people brew an infusion. Being acid free, it is not only suitable for little children but also for the grown-up "children" who like drinking it when they do not feel very good. The seeds are also processed in brown bread. The dried fennel leaves are excellent as spice for fish, meatballs, salads or soups.


  • Fennel (44%), anise seeds (40%), cumin.

  • Quantity per liter: 1 heaped teaspoon

    Water temperature: 100 °C

    Infusion time: 10-15 minutes

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