Fennel was known as foeniculum to the ancient Romans, a name derived from the fact that it smells like hay when growing. The Romans ate the stalks of this plant like celery or asparagus. today hybrid varieties exist to provide larger stalks but the focus has now changed to the seeds, which have a similar taste.

This tea has a pleasant aromatic flavour with a hint of licorice and goes well with fish. These herbs are cultivated by producers with a certified audit trail which validates the absence of chemicals from cultivation to packaging. Third party certification is always on file.