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“Between working a somewhat ‘normal’ shift at work, and doing some crazy house cleaning/reorganizing for Missy’s visiting brothers, I haven’t been updating much lately. I’m not entirely sure what my...” Read full tasting note
Fennel’s name comes from the Latin foeniculum, meaning “little hay”. The Roman historian Pliny recorded that when snakes shed their skins, they ate fennel to restore their sight (although he did not record how he made this observation). Pliny’s observation led to the popular use in Europe of a cooled tea of fennel seed which was used as a wash for eyestrain and eye irritations. Chinese and Hindus employed fennel seed as a treatment for snakebite and Medieval Europeans used fennel seed as a treatment for obesity. Several liquors are flavored with fennel, including aquavit, gin, absinthe and fennouillete. All the above-ground parts of the fennel plant are edible. Fennel “seeds” are actually whole fruits, the most aromatic seeds found in the center of the seed head. In seed, a bright green color indicates quality. The herb should be stored in a tightly closed container in a cool, dry place.
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Between working a somewhat ‘normal’ shift at work, and doing some crazy house cleaning/reorganizing for Missy’s visiting brothers, I haven’t been updating much lately.
I’m not entirely sure what my mental block is against working the standard business hours of 8-5. Well, traffic is a big part of it, commuting is definitely not all it’s cracked up to be. I digress. Working 8-5 makes me tired, and my tiredness prevents me from writing interesting and witty things in a tea review. This should probably be etched in my mind for those silly times where I think “Hey, I should write a blog, and make witty and interesting posts several times a week!”. It is unlikely to happen.
So this? This was kind of a random herb I threw into my Mountain Rose order just to give it a shot as a tea. I had a somewhat vague idea of what Fennel was, because I know it’s in some Mediterranean food, and it’s rumored to kind of taste like black licorice. I like black licorice, and things that resemble the taste of black licorice, so I’m interested in what it could mix with.
The liquid itself has a light yellow color, and gives off an inviting smell of… well, like an Indian restaurant. It’s not as sweet as what I think of the smell of black licorice being, which probably has a lot to do with the fact that I don’t have any sugar in this cup. Just fennel, all day long.
The taste follows suit with the smell. It is very reminiscent of black licorice, but with a more savory, almost salty flavor to it. A little sweet, almost imperceptibly salty, and with a teensy woodsiness at the end.
I had Missy try a little sip of this (she made it for me, after all). Her review is something along the lines of “It tastes like salty black licorice, and I can’t stand it”. Though, in my experience, I haven’t met many women who enjoy the flavor of black licorice. Not sure why, but it seems to be a trend.
So yeah, this isn’t necessarily something I’d ever want to drink on it’s own, but it could definitely add an interesting background flavor to some blends. It would probably go well in the background of a Tulsi blend.
This is a tea people drink for flatulence. Might be good to cook with gas inducing foods or to drink after meals.
Hrmm, good to know!
LOL!!! Mercuryhime!!!! Hahahahahahahaaa!!
Thought I was being helpful and not telling a joke. Hehe :p
It is helpful and funny too! :)
This is like my favorite tea! I often eat Fennel, guess ‘cause I’m from a mediterranean country haha
Now that I’ve read this I’m gonna try black licorice : D