Place 4 empty gummy molds (see link below for gummy molds) on 1-2 large cookie sheet(s). Make room in fridge for 1-2 cookie sheets. (You can use just one cookie sheet if you stack the molds 2 on the bottom and 2 on top.)
Add water to large saucepan.
Sprinkle gelatin over water. Stir in with fork. Allow to bloom for several minutes.
Set out three large mugs, bowls or heat-proof cups. Add 2 ginger tea bags to one cup, 2 peppermint tea bags (or fresh mint) to second cup and reserve fennel/licorice.
Place saucepan over medium heat, stirring continually until water is steaming hot and all gelatin is completely dissolved.
Ladle 3/4 cup hot water into each mug with tea bags. Add sweetener to all three mugs, but don't yet stir in. (See Recipe notes for how much sweetener to add.) Add fennel seeds to remaining gelatin water in pan, and keep pan over low heat. Allow all herbs to steep 10 minutes.
Remove tea bags from each mug, or fresh herbs, and squeeze out any extra water. (If using fresh ginger, strain through fine mesh strainer pressing on solids.)
Pour fennel seed water through a strainer into final cup with honey to remove solids.
Stir honey into each mug, so it completely dissolves.
Use the dropper that came with gummy molds to distribute three gummy flavors into gummy molds.
Transfer cookie sheet(s) with gummy molds to fridge for minimum of 3 hours.
Once gelled, unmold gummies. Serve or store in sealed containers in fridge. I like to use wide-mouth, quart-size mason jars for storage. Enjoy!