Fennel is a herb that self-seeds all over the garden, so once you have planted it, supplies will be no problem. The plant has an aniseed aroma. This mixture gently, but thoroughly, cleanses the day’s grime away.
You will need:
- 1 tbsp fennel seed
- 250ml/8 fl oz boiling water
- 1 tsp honey
- 2 tbsp buttermilk
- Lightly crush the fennel seeds, pour on the boiling water and allow to infuse for about 30 mins.
- Strain the cooled liquid into a small bowl and add the honey and buttermilk. Transfer to a clean bottle and keep the mixture refrigerated.
The tall graceful heads of fennel seed add height to a cottage herb garden. The seeds are valued for their distinctive aroma.
Surprisingly easy to grow, fennel is a versatile vegetable and its aniseed flavour is unusual and adds a twist to any meal. The fennel bulb can be used raw, thinly sliced and added to salad, braised or roasted. The fronds of the plant, before the seeds develop, also make a very pretty garnish.