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