How to harvest and store fennel seeds?

Fennel (Foeniculum vulgare) is a very elegant, airy perennial herb, valued in ornamental gardens for its wispy flowering made up of tiny yellow flowers in umbels, and for its feathery leaves, delicious in sauces or with fish. Its seeds should not be forgotten either, as once dried they have many uses. Therapeutic and culinary virtues, and useful for sowing new plants in the garden, it is worth keeping some flowering stems to let them go to seed.

Learn how to properly dry and store the seeds of this aniseed fennel so you can use them as a spice and perpetuate your ornamental plant!

When to harvest fennel seeds?

Fennel seed harvest generally takes place at end of summer or start of autumn, around late September or early October, before complete ripeness, once the plant’s umbels turn into seeds and these take on a golden-brown colour. Make sure to choose a dry day for harvesting, as moisture can encourage mould and reduce seed storage life. Harvest dry inflorescences in late September or October.

How to harvest fennel seeds?

To harvest fennel seeds, equip yourself with scissors or a pruning shear and cut the stems bearing the seed umbels. Take care to do this gently to avoid shaking off too many seeds. Then, tip the cut umbels over a large kraft paper bag or a basin and shake gently so the seeds fall out. Most seeds will detach by themselves. Clean remaining seeds with a metal comb. This method allows collecting ripe seeds while leaving immature ones on the plant.

How to dry fennel seeds?

Once harvested, fennel seeds must be properly dried to prevent any mould during storage. Spread the seeds on absorbent paper or a fine cotton or linen cloth and place them in a dry, airy spot away from direct sunlight. Drying can take one to two weeks, depending on ambient humidity. Seeds are fully dry when hard and brittle to the touch.

How to store fennel seeds?

Once fully dried, fennel seeds should be kept in an airtight container, such as small glass jars or a metal tin. The aim is to protect them from moisture, heat and direct light, which can degrade quality. Place the container in a cool, dry place away from direct light, for example a kitchen cupboard or pantry. Properly stored, fennel seeds remain usable for three to four years.

Uses

Beyond garden uses, fennel seeds have many culinary and medicinal applications. They are used whole or ground into powder for their aniseed flavour in sweet or savoury recipes, pairing well with spices in Indian cuisine or Mediterranean dishes, in French baking to flavour breads, brioche and cakes such as gingerbread, and also enhancing fresh cheeses, meats and fish. They can even be used to make delicious liqueurs. In herbal medicine, fennel seeds are appreciated as a herbal tea for their digestive and soothing properties, helping relieve bloating and indigestion. Knowing how to harvest and store your own fennel seeds proves very useful, whether for gardening, cooking or health!

Learn more

All about seeds on our blog: Saving seeds: how to harvest them and store them properly.

Discover lots of ideas for using your fennel seeds in cooking on Anne Lataillade’s excellent blog (French one!)