Drinks
Herbal Fennel Infusion (Mashke Shumar)
sjfegan
Ingredients
- 3 tbsp fennel seeds, lightly crushed
- 960ml (4 cups) Hot water
- 1 tbsp honey, to taste (optional)
Method
- Place the crushed fennel seeds in a teapot or heatproof pitcher.
- Pour over the hot water.
- Steep for 8–10 minutes until fragrant.
- Strain into cups and sweeten with honey if desired.
- Serve warm.
Introduction: A simple infusion of fennel seeds steeped in hot water, a warming drink reflecting Carthaginian use of this aromatic Mediterranean plant.
Cultural Background: Fennel grew readily across Carthaginian territory, valued both as a food and for its believed digestive properties, and steeping the seeds for a simple drink represents a practical, accessible use of this abundant local plant.
Tips: Crush the fennel seeds lightly before steeping, as this releases more of their aromatic oils. Adjust the steeping time to taste.
Variations: Combine with a few mint leaves for a different flavour profile. Serve without honey for a more traditional, unsweetened version.
Storage: Best made fresh; not suitable for storing.
Reheating: Reheat gently if needed, without over-boiling.
Nutrition: Per serving (approx.): 15 kcal, 0 g protein, 0 g fat, 3 g carbohydrate.
FAQs:
Q: Was fennel valued for more than food in Carthage?
A: Yes, across the ancient Mediterranean world, fennel was valued both as a vegetable and for its believed digestive and medicinal properties, a tradition reflected in this simple infusion.
Q: Is this drink caffeinated?
A: No, it’s a naturally caffeine-free herbal infusion, distinct from tea made from the Camellia sinensis plant.
Please log in to leave a comment.