A HARVEST CUP

Fennel seeds from the garden can be used to make a relaxing cup of aromatic tea. The seeds are harvested when they begin to brown. A paper bag is placed over the cut head of each umbel and secured with an elastic band. Several small snips are made to the body of the bag, just below the band, to allow airflow and the heads are hung up to dry for two weeks. After this, they are ready for use. A pinch of the seeds is placed in a tea infuser, with boiling water poured over and allowed to brew for approximately 3 mins. Fennel tea has a sweet, mild aniseed flavour and is renowned for its soothing effect on the digestive system.