Eosinophilic Esophagitis Friendly Honey Fennel Herbal Tea
Warm, golden, and gently sweet, this herbal tea is a soothing ritual in a mug. Fennel is a wonderfully friendly ingredient for those managing eosinophilic esophagitis, and here it does double duty — both the seeds and the fresh fronds are simmered together to coax out a soft, anise-like depth without any harshness. A touch of honey stirred in at the end rounds everything out beautifully. The optional ginger adds a mild warmth if your system tolerates it, but the tea is completely satisfying without it. Because this is made entirely from scratch with just a handful of whole, simple ingredients, there's no guessing about hidden triggers or complicated labels. Lightly crushing the fennel seeds before simmering is the small step that makes a big difference, releasing their natural oils and turning the brew a lovely pale gold. It's the kind of comforting, fuss-free drink you'll want to come back to again and again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
- 1 tsp fennel seeds
- 2 cups water
- 4 sprigs fresh fennel fronds
- 2 tsp honey
- 2 thin slices fresh ginger (optional)
Instructions
- 1
Lightly crush the fennel seeds with the back of a spoon or in a mortar until they crack open and become fragrant, about 30 seconds.
- 2
Combine the crushed fennel seeds, fennel fronds, and ginger slices (if using) with the water in a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer for 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!