“Use this with carrots, cucumbers, and fennel or to season soups and stews. This is really good over roasted potatoes too! Makes a nice gift. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.”
READY IN:
10mins
YIELD:
1/3 cup(about)
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast the fennel seeds in a dry skillet over medium heat until they release their aroma and begin to darken slightly, 4-5 minutes.
  2. Cool, then grind in a spice grinder(or coffee grinder) with the herbs and salt.
  3. Enjoy!

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