Fennel seed

Habitat & Origin

Fennel (Foeniculum vulgare) is a classic Mediterranean plant that grows best on sunny, dry slopes with light, calcareous soils. In summer, the tall stems form large umbels full of green seeds that turn golden brown as the aromatic oils ripen. For infusions, the umbels are cut before the seeds fall out. After drying, the seeds are threshed, sieved, and sorted. Maison Tisane selects fennel seed that is heavy, shiny, and smells warm-anise-like—perfect for a sweet-aromatic, round infusion.

Active compounds

Fennel seed contains anethole, fenchone, and fine terpenes that together form the characteristic sweet-anise scent and fresh, round taste. These aromatic oils dissolve easily in hot water and build a soft, almost honey-light foundation. In blends, fennel gives a friendly, shiny sweetness that softens bitters, connects citrus, and lets floral tones speak more elegantly.

Ayurvedic approach

Fennel seed has a softly cool, sweet-aromatic energetics in Ayurveda that harmonizes both Vata and Pitta and gives Kapha a light opening. In Mediterranean and Persian kitchens, fennel was known as 'friend of the fire': a seed that gave dishes clarity and warmth in balance. That culinary symbolism translates beautifully to infusions. Energetically, fennel feels like a warm breeze with anise scent — friendly, rounded, and subtly clarifying.

Flavour profile & Blending

Precautions