(Above: My favourite selfie, out foraging beside the river.)
In autumn, I forage for fennel seeds. Along the Manawatū river, the fennel plants are plentiful. This year, it’s been such a warm autumn, there is still fennel in flower as well as the older plants going to seed. I find fennel such a beautiful plant in all it’s stages: the bright green fronds of early spring, the sunny yellow umbels of summer…then the handsome dried seed heads of autumn.
(Above: A ‘fennel tunnel, fennel tunnel, fennel tunnel’ < a little phrase from my foraging book.)
Fennel is an enjoyable thing to forage for because each plant is so laden with seed heads that it’s easy to forage enough for the pantry in just a couple of walks. I fill up this 500ml jar and it lasts me a year of curries and pickles and tea.
(Above: yellow fennel flowers going to seed.)
I take secateurs with me and snip some of the seed heads that look grey and dry. Although they are probably dry enough off the plant, I leave them on a tray on my kitchen table to dry more…just to be sure they are totally dry. Then I rub the seeds off over a large bowl.
(Above: the fennel seed heads drying a little longer at home.)
I have an interest in Ayurveda. Fennel seed is highly-valued in Ayurveda for it’s digestive properties. In some Indian restaurants, they offer tea spoons full of tiny coloured sweets as a digestif after your meal. These are sugar-coated fennel seeds.
(Above: The fennel seeds fresh off the seed heads before I sort through and get all the little bits of flower head out.)
Here is a recipe (well, more a proportions guide) to a digestive tea I make with my foraged fennel seeds. I get the fenugreek from my local Indian supermarket and the licorice root powder from Pure Nature. Fenugreek has powerful digestive properties and can help regulate blood sugar, too. Licorice powder aids digestion and adds sweetness to the tea blend. Ginger helps with digestion also and tastes wonderful.
Digestive Tea
One part fennel seeds
One part fenugreek, seeds or leaves
One part licorice root powder
One part ginger powder
This tea is great to have first thing in the morning to awaken your digestive fire, or agni as it is called in Ayurveda. It’s also good to drink about an hour after a meal to calm the stomach, prevent flatulence, help with digestion.
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I have an avid interest in folk herbalism so I tend to mostly make medicinal things with my foraged finds.
Autumn is a lovely time for foraging…less chance of getting sunburn and so much to see everywhere! I’ve been enjoying looking at all the different fungi friends who emerge this time of year, picking up windfall eucalyptus leaves for eco-dyeing and harvesting mullein for making winter medicines with.
What have you been foraging or harvesting?
Helen Lehndorf 