Wild fennel seeds Foeniculum vulgare
This is NOT what you get in the supermarket, that has a big bulb which is used in salads, this is a wild variety which we have used for 1000’s of years and know that IT WORKS
What is below is from internet source, at the end I will give you some ideas…..things that have been handed down to me from grandparents and parents
The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Fennel pollen is the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise-flavored spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavored and similar in shape to those of dill.
Fennel seeds are sometimes confused with those of anise, which are very similar in taste and appearance, though smaller. Fennel is also used as a flavoring in some natural toothpaste.
Fennel features prominently in Mediterranean cuisine, where bulbs and fronds are used , both raw and cooked, in side dishes, salads, pastas, vegetable dishes such as artichoke dishes in Greece, and risottos. Fennel seed is a common ingredient in Italian sausages and meatballs and northern European rye breads.
Many cultures in the Indian subcontinent and the Middle East use fennel seed in their cookery. It is an essential ingredient of the Bengali/Oriya spice mixture panch phoron and in Chinese five-spice powders.. In many parts of Pakistan and India roasted fennel seeds are consumed as an after-meal digestive and breath freshener. Farming communities also chew on fresh sprigs of green fennel seeds, giving a cooling effect.
On account of its carminative properties, Fennel is chiefly used medicinally with purgatives to allay their side effects and for this purpose forms one of the ingredients of the well-known compound Liquorices Powder.
Fennel water has properties similar to those of anise and dill water: mixed with sodium bicarbonate and syrup, these waters constitute the domestic 'Gripe Water', used to ease flatulence in infants; it also can be made into a syrup to treat babies with colic or painful teething. For adults, fennel seeds or tea can relax the intestines and reduce bloating caused by digestive disorders.
Fennel tea, also employed as a carminative, is made by pouring boiling water on a teaspoonful of bruised fennel seeds.
The above is from internet source,
Is Sicily we use fennel to flavour our traditional sausage, we make a bread dough sprinkle fennel seeds in it and once cooked we split it in half, add olive oil and black pepper, the stems are used in our famous PASTA CON LE SARDE (I will be doing a small recipe book soon with all these traditional dishes)
Making the tea let it boil add, cinnamon to it and have a cool drink, the leaves just boil up and dress with olive oil and lemon, or use a just a vegetable
So you see with the seeds and the plant you can benefit in many ways
The seeds I supply can also be planted in pots or open ground in a sunny corner , to give you the plants
I supply you with 100 grammes, (approx 4 ozs) of seeds
that have been picked my me in an area where pollution is unknown
These have NOT been farmed and grow in their natural state