Fennel seed tea with anise and dill

Ingredients

• 1 tl venkelzaad bio
• 1/2 tl anijszaad
• 1/2 tl dille
• 500 ml water
• 1 tl honing

Cook Time

1. 1
   Lightly crush the seeds: Lightly crush 1 tsp organic fennel seed and 0.5 tsp organic anise seed with the back of a spoon or in a mortar. This releases the essential oils better and makes the tea more aromatic.
2. 2
   Heat water: Bring 500 ml of water to a boil and let it cool for 1 minute to about 90°C. Boiling water can damage the delicate aromas of the seeds.
3. 3
   Let the herbs steep: Add 1 tsp organic fennel seed, 0.5 tsp organic anise seed and 0.5 tsp dried organic dill into a teapot or a small bowl with a strainer. Pour the warm water over it and let steep for 8 to 10 minutes under a lid so the aromas don't evaporate.
4. 4
   Strain and serve: Pour the tea through a fine strainer into the cups. Optionally add 1 tsp honey (optional) . Serve immediately, preferably after a meal.
5. 5
   Variation: add a small piece of fresh ginger for extra warmth and a slightly spicier character.
6. 6
   Storage: make the tea fresh per serving — don't store dried herbal tea as a steeped infusion.
7. 7
   The crushed seeds can also be placed loose in a tea bag or tea ball for easier use.