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Fennel, spearmint, dill and coriander. Every cuisine has an after-dinner herb, and these are they.
Fennel seed in India, mint in Morocco, dill in Scandinavia, coriander across the Levant - the after-dinner infusion is close to a human universal, and the plants involved are remarkably consistent. Duke classes fennel, coriander, dill and mint as carminative, the old word for a plant that settles a heavy meal. All four are easy Farmstand crops, and all four are dramatically better fresh. Fennel fronds - the part shops throw away - make a lighter, sweeter infusion than the seed, and you can cut them minutes after clearing the table.
Nine traditions record fennel as a carminative.
The after-dinner glass of the Maghreb.
Dill fronds, greener and lighter than the seed.
Toast the seed thirty seconds first.
Gentle enough to follow anything.
Lemon without acid, which suits a full stomach.
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