Mother Earth Living

Spring to Life with Tea: Lemon, Aniseed and Fennel Seed Tea

Unexpected tea combinations create good health and happy taste buds.
By Tammy Safi
February/March 2004
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Makes 2 cups
Lemon juice and its zest are natural antimicrobials. Aniseed drinks were once a popular remedy for colds and flu. Both aniseed and fennel are lung-cleansing tonics, and they are given to women after delivery to encourage milk flow and to reduce colic in babies. Both have a slight licorice flavor. Fennel seeds have a reputation for suppressing the appetite if chewed before meals, and they also make an excellent breath freshener.

  • 1 to 2 teaspoons grated lemon zest
  • 1 teaspoon aniseed
  • 1 to 2 teaspoons fennel seeds
  • 2 cups boiling water
  1. Combine lemon zest, aniseed and fennel seeds in a warmed ceramic or glass teapot.
  2. Add boiling water, cover and let steep for 10 minutes.
  3. Strain and drink hot. Drink 2 to 3 cups of this tea each day.


Story, recipes and photos (unless otherwise noted) excerpted with permission from Healthy Teas by Tammy Safi, © Lansdowne Publishing, 2002, available in North America through Tuttle Publishing.

Click here for the original article, Spring to Life with Tea.








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