Fennel ‘digestion aid’ tea recipe with ginger and lemon verbena

Digestion is a fascinating topic. Healthy digestion is essential for optimal wellness; without it we don’t absorb the nutrients from our food; we end up de-energised, under-the-weather and at worst, develop chronic illness as the digestive systems fails to delivery what is necessary to repair, maintain and uphold our day to day health.

Most people seem to need a little assistance with digestion at some point or other… be it sluggishness from over-eating, eating too much of the ‘wrong’ thing,  or increasing sensitivity to various foods, regularly consuming helpful digestive herbs in your daily cuisine or teas can be really supportive.

This is recipe for a digestion-supporting tea, using one of my favourite home made blends. You can find these dried or fresh herbs in good health food stores or a traditional herbal apothecary. Better still, if you can, then grow your own. There are so many different combinations. If you dive in and explore, you may well develop a passion for it and find a unique blend that works just for you.

Fennel seed_txt

The herbs I am using in this blend and their health benefits:

Fennel seeds can provide quick, effective relief from digestive disorders. Flatulence, bloating, indigestion and many other digestive tract issues have all been shown to respond well to fennel seeds. In India, it is apparently common place to chew fennel seeds to help digestion after meal because they are known to treat gas by expelling gases quickly from the stomach.

Fennel seeds contain volatile oil compounds like anethole, fenchone, limonene, anisic and cineole which have been found to offer good digestive, carminative (a carminative is something that promotes the elimination of excessive gas from the digestive system whilst soothing the intestinal tract) and anti-flatulent support.

Not only do the oils from fennel seed assist in the absorption of nutrients in the digestive tract, they also contain anti-acidic properties.

Ginger root sliced on wooden backgroundGinger is an all round digestive super-star and truly deserves a place in any healthy tea recipe. It has been used for medicinal and culinary purposes in countries like India and China for thousands of years. It’s truly tried and tested. Whilst adding a subtle vibrant zing to this tea, studies (both in the scientific community and the home kitchen) have proven it’s ability to support the digestive system.

Indigestion also responds very well to ginger and it is well regarded as a helpful carminative. This warming spice also helps stimulate saliva, bile and gastric juice, which all act as an essential part of the digestive process.

It is commonly thought that phenolic compounds, primarily gingerol and shagaol (amongst volatile oils), are related to ginger’s ability to encourage healthy digestion. Check out health benefits of ginger HERE.

Lemon Verbena has an excellent reputation for soothing the digestive system and alleviating digestive track spasms. It has a delicious lemony tang, making it a great addition for a digestive supporting tea.

Fennel 'digestion aid' tea recipe with ginger and lemon verbena

Fennel 'digestion aid' tea recipe with ginger and lemon verbena

Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

A health digestion aid tea using fennel seeds, fresh ginger and dried lemon verbena.

Ingredients

  • 2 heaped teaspoons fennel seeds
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon dried lemon verbena
  • 500ml water

Instructions

  • It is essential to crush the fennel seeds to release their volatile oils. Crush by using a pestle and mortar or the back of a large chefs knife.
  • Grate a teaspoon of fresh ginger (without the skin).
  • Boil 500ml of water in a saucepan along with the crushed fennel seeds, grated ginger and dried lemon verbena.
  • Once it has started to bubble then allow to simmer on a low heat for 10 minutes.
  • Serve immediately by pouring through a tea strainer. Alternatively turn off the heat and leave in the sauce pan to enjoy when you are ready.
  •  Another delicious fennel recipe

    Check out this deliciously, healthy ‘raw-slaw’ recipe using fennel as one of the main ingredients.

    Celery Slaw by Trinity Bourne

    Go to “Super Health Raw-Slaw” with fennel & tahini

     

    Resources:

    • http://www.doctoroz.com/article/health-benefits-ginger
    • http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3016669/
    • http://www.whfoods.com/genpage.php?tname=foodspice&dbid=72
    • http://umm.edu/health/medical/altmed/herb/ginger

    6 Comments

    1. Airyfairycelt November 12, 2015 at 10:46 am - Reply

      Thank you so much for these really wonderful salads. I have a raw salad mix every day of the year! I just love these zingy flavours and the dressings are now adding to my store of recipes as I love to have moister foods and a good dressing is priceless to me.

      • Trinity @ Trinity's Conscious Kitchen November 12, 2015 at 12:07 pm - Reply

        I delighted to hear that it is helpful. I eat salad everyday, all year long – wonderful to know you share my passion for these high vibrational gifts from Nature. Nothing like a good dressing!

    2. John Taylor October 31, 2017 at 12:52 pm - Reply

      Tastes good trying the tea now but what is lemon verbona.

      • Lemon verbena is a green leaf shrub. The leaves have a delightful lemony taste.

        You might be able to get it in a health food store with a good dried leaf and herb section.
        I get mine from my local health food shop.

    3. Leah November 26, 2017 at 8:05 am - Reply

      Would using lemon balm or dandelion root also work? Thank you

      • Trinity @ Trinity's Conscious Kitchen November 27, 2017 at 5:02 am - Reply

        Lemon balm might be good instead of lemon verbena. Dandelion root might be fine too. I’ve not tried this, but if you play about with it, then you’ll find the ratio that works nicely for you 🙂
        Enjoy
        x

    Leave A Comment

    This site uses Akismet to reduce spam. Learn how your comment data is processed.