Fennel seeds, the small aromatic seeds derived from the fennel plant, work well as mouth fresheners. That's why we often chew the thin, pale green seeds with a sweet taste after a meal.

Look for bright yellow-green seeds; dull brown-grey ones will be old. Fennel seeds are used in European, Middle Eastern, Indian and Chinese cuisines. They are ground into spice mixtures and added ...

In the realm of culinary delights and herbal remedies, fennel seeds have carved out a special place for themselves. These small, aromatic seeds boast a rich history of both gastronomic and ...

This year, the Gardeners’ Dirt column will feature a different herb each month. Each article will feature an herb that was ...

Add the fennel seeds, parsley stems and a generous pinch of black pepper. Fry for 4 minutes, until the meat colours a little bit but is still soft. Stir in the broccoli and add 5 tablespoons water.

Rub fish all over with 2 tablespoons olive oil, minced preserved lemon rind and fennel seeds. Season fish cavity and exterior with salt, and set aside. Make the mostarda: Swirl 3 tablespoons oil ...

Once the oats are toasted, add the remaining oil, the apple, fennel seed, salt, pepper ... The granola will form small clumps and brown as it bakes. It’s delicious with milk right out of ...