Storage tips
Keep fresh wild fennel in the refrigerator for a few days. It can also be chopped and frozen.
Available packaging
30 g small pack; custom weights on request.
Discover wild fennel
A familiar plant along Italian coasts, wild fennel is a perennial that can reach two metres in height. Its fragrant fronds bring a distinctive note to risotto and Mediterranean recipes.
Wild fennel fritters
For about 10 fritters: 1 bunch wild fennel, 3 eggs, 50 g grated cheese, 1 tablespoon flour if needed, salt, pepper and olive oil for frying. Rinse the fennel and boil in salted water for five minutes. Drain, chop and combine with the eggs, cheese and sifted flour to make a thick batter. Fry spoonfuls until golden.
In the kitchen
Pair wild fennel with lamb, duck, pork and fish, or add it to sauces and salads. Its aroma can also be used in biscuits and cakes. Traditional liqueurs use the tender stems and hearts infused in food-grade alcohol.
Growing and practical tips
Sow in spring about 1 cm deep and keep the soil moist while it establishes. Cutting back in winter allows new growth from the root. The leaves can be used fresh or dried.