Things You'll Need:
- 1 cup fennel seeds, toasted
- 1 cup toasted pumpkin seeds
- 1/4 cup water
- 1 tablespoon butter
- 1/2 cup sugar
- 2 teaspoons ground fennel
- 1/4 teaspoon baking soda
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Step 1
Lightly crush the fennel seeds with a pestle and mortar or with a plastic bag and hammer. Place the crushed seeds in a pan.
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Step 2
Add the water, cover and bring it to a boil. Let steep, covered, for 10 to 15 minutes.
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Step 3
Strain into a warmed mug. Drink 3 cups of fennel tea a day.
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Step 1
Place half a cup of fennel seeds in a heavy, ungreased skillet. Set the pan over medium heat.
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Step 2
Lightly toast the seeds until they are fragrant and a shade darker, about two minutes. Be sure to keep stirring until they are done.
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Step 3
Remove the pan from the heat and let the seeds cool. Store in a dry spice jar.
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Step 4
Chew one teaspoonful of your toasted fennel seeds as a snack. Sprinkle them on your salads and cereal, add them to your marinades and sauces or bake them into your cookies, bread and biscuits. Use toasted fennel seeds in your pork and fish recipes.
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Step 1
Combine the toasted fennel and pumpkin seeds and set aside.
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Step 2
Place the water, butter and sugar in a heavy pan. Set the pan over low heat and stir the ingredients until the sugar dissolves.
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Step 3
Increase the heat and simmer for 2 minutes. The liquid will be syrupy.
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Step 4
Remove from the heat and stir in the ground fennel and baking soda. Add the toasted fennel and pumpkin seeds, and stir rapidly to coat them with the syrup.
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Step 5
Spoon the mixture into a cookie sheet. Let the candied fennel seeds cool completely and store them in a tightly covered container.











Comments
fvf871 said
on 11/15/2009 Thanks for the info. I recently bought a bag of fennel and wasn't sure what to do with it.