Description
Wild fennel grows freely in fields and along roadsides around the Mediterranean, with feathery fronds and an aniseed scent stronger than cultivated fennel. In Sicily it is the soul of pasta con le sarde.
The tender fresh fronds are used, chopped over quinoa, potato and celeriac soups and savoury pies. In summer its yellow flowers and seeds perfume preserves and roasts.
The tender fresh fronds are used, chopped over quinoa, potato and celeriac soups and savoury pies. In summer its yellow flowers and seeds perfume preserves and roasts.
