Sugared Fennel Seed

1/4 cup water
1/2 cup sugar
1 cup fennel seeds



Combine sugar and water and heat until comnpletely dissolved creating a simple syrup. Add fennel seed, stir well and allow to set for 10-15 minutes to absorb the simple syrup. Line a cookie sheet with waxed paper and using a slotted spoon, place seeds in a very thin layer. Allow to dry completely (up to a week). Break up clumps when completely dry and store in an air tight container.

Eat like candy, use as a natural breath freshner, or sprinkle on cookies before baking.


This recipe comes from the kitchen of
Joyce Harris The Herbal Gourmet