Because fennel is grown in dry areas, seed can be sown only after the spring monsoon.
Seeds are ready for harvest when they harden and turn a greenish gray.
The plants are then cut by hand and dried. The fennel seed has a warm, sweet, agreeable flavor and an odor similar to licorice and anise seed. Today, the three largest sources of fennel seed are India, Egypt, and China. Of these, Egyptian fennel is considered the premium because of its consistent flavor, size, color, and cleanliness. In countries where fennel is grown, it is sometimes used like a bank account by farmers who bring it to market when they need cash.