Fennel Frond Tea: the refreshing, healthy drink recipe

Fennel is a herb and has a licorice flavor. In fact, it’s said to be the main ingredient of some toothpastes. It’s been used for hundreds of years to relieve certain ailments. It’s said to have antispasmodic and gas-relieving effects, and could be useful to treat irritable bowel syndrome. For the ladies, it could also be useful to treat painful periods. Now we love fennel in salads or slow cooked dishes.

But what do you do with all those leftover fennel fronds? You can make a fennel frond tea. Unlike other leftover vegetables, fronds aren’t that useful in a vegetable stock, that’s why we decided to use them in another and delicious way. This healthy fennel tea recipe is made with fronds and fresh ginger. It has a delicate flavor, and is healthy and super refreshing.

How To Make Fennel Tea With Fronds

Pour the water into a pot. Break up the fennel stems and fronds and add to the water. Bring the mixture to a boil and cook for about 10 minutes.Now add the ginger pieces and cook for another 2 minutes. Don’t add the ginger at the beginning as it will be too strong and will overpower the fennel flavor.

Remove the pot from the heat and allow it to stand for 10 minutes. Use a sieve to strain the mixture into a mixture or glass jar. Serve with a slice of fresh lemon.

Tips For Making Fennel Tea

There’s no need to peel the ginger first. As you will strain the mixture afterward.

You can also add mint and other herbs to flavor the tea.

If you want, you can add a bit of cumin to the fennel tea. Cumin tea (also known as jeera tea) is said to promote the proper production of digestive enzymes.

You can also use 1 to 2 teaspoons of whole fennel seeds per one cup of water.

If you want to drink this during summer, you can cool it completely and serve it cold.

Feel free to add a bit of honey for sweetness. You can also sweeten it with palm sugar, coconut sugar, agave syrup, or maple syrup.

Can You Store Fennel Frond Tea?

Yes! Allow the tea to cool completely. Cover the pitcher with a lid (if it doesn’t have a lid, use plastic wrap), and store for up to a week.

Instructions

Pour a liter of water into a pot. Cut off the fennel beards and some of the stems. Place in the pot, cover, and let cook for 10 minutes.

Cut a small piece of ginger and add it to the water and cook for 2 more minutes.

Remove from the heat and let stand for 10 minutes. Strain the liquid into a pitcher.

Pour into a cup.

Add a slice of lemon to serve.