I picked one up and noticed a couple of fennel seeds.

"The same one that I crushed the fennel seeds in!"

The fennel seeds at the door are also a subtle pleasure.

The man had been chewing fennel seeds for his breath.

Add the fennel seeds to the pan for the last five minutes of cooking.

Add the fennel seeds and juniper for the last 5 minutes.

Sprinkle over the fennel seeds, some salt, pepper and oil.

Put the bulbs whole into a saucepan with the sugar and fennel seeds.

In a small skillet, toast the fennel seeds until they start to pop.

Two days ahead, soak the beans overnight in water to cover with the fennel seeds.

Add the wine, vegetable stock, potatoes, salt and fennel seeds.

Add the fish, a pinch of saffron and 1 tablespoon fennel seeds.

While the fish is cooking, mince or grind the fennel seeds.

Toast the fennel seeds in a dry skillet until they are fragrant.

Squeeze the fennel seeds and dried herbs into the scored lines.

Fennel seeds are generally used as the primary spice.

Fennel seeds are also used to stimulate milk production in breast-feeding women.

The seeds can be used as a spice, similar to fennel seeds.

Fennel seeds are the primary flavor component in Italian sausage.

Dried fennel seeds are used as a spice for flavoring food.

When they start to pop, lower the heat and add the fennel seeds and onion.

Stir in the Swiss chard, fennel seeds and 1 more cup of the stock.

Add the fennel seeds and cook, stirring constantly until toasted, about 30 seconds.

A mortar and pestle can crush just a few fennel seeds.