[Andy]

The first place I came across the recipe. Had I think, stronger indications for the amount of ingredients. I coould not find that link or where I stored it. I found this at a diffenent source. I believe this recipe has more in it the one I had before.

"pour two cups of water over one cup of fenugreek sprouts. Add a dash of fennel seeds, anise, basil, caraway, dill, licorice, marjoram and lemongrass. Bring to a boil, then let it cool. Add lemon juice and honey to taste. Drink one to two cups per day."

Sorry forgot that it had fenugreek in it. My memory is not what it used to be....sorry my memory is not what is used to be...:s

So I included the recipes that I had for fennel teas. Same useage as the bustea. I would say start out with at least two cups a day. One at night and one in the morning. If you feel the need to ramp up a little. Go to 3 times a day.

Here are some recipes for making a fennel tea.
A.
4 cups water
1/2 cup honey, or to taste
1 tablespoon fennel seeds
4 orange-pekoe tea bags
Three 3-inch strips of lemon zest removed with a vegetable peeler plus additional for garnish
6 tablespoons fresh lemon juice, or to taste
B.
Preparation. In a saucepan stir together the water, the honey, and the fennel seeds and bring the mixture to a boil. Remove the pan from the heat, add the tea bags and 3 strips of the zest, and let the tea steep for 5 minutes. Strain the tea through a fine sieve set over a heatproof
pitcher, let it cool, and add the lemon juice. Chill the tea, covered, for 1 hour, or until it is very cold. Divide the iced tea among tall glasses filled with ice cubes and garnish each glass with some of the additional zest.
C.
1 Teaspoon Fennel Seed
1 Pinch Cardamom
1 Cup of Boiled Water
Sweeten to Taste
Steep the fennel and cardamom for 4-6 minutes, add sugar if desired.
Strain tea prior to serving.

I use a tea ball for steaping. You could use a tea bag or folded coffee filter.

andy