The wild Fennel

Editorial Staff 23 May 2022

Wild fennel (foeniculum vulgaris) grows spontaneously along the coasts of the Mediterranean. For the Romans, wild fennel was a symbol of strength and success, to the point of using it in the food offered to the gladiators. The Venetians “infinocchiavano” wine to mask its defects and soften its taste. The leaves appear threadlike because they are very jagged. The stems are fleshy and can reach up to two meters. The flowers are yellow and arranged in umbels. The young inflorescences, called “caruselle”, which in Salento means young girl, are often pickled and used as a side dish or to season the traditional “pitta di patate”. The fruits that form from the flowers are improperly called fennel seeds. The younger leaves can also be used raw in salads, on fish or meat, or cooked in soups, omelettes, etc. From the leaves, fresh or left to dry, a delicious infusion is obtained, “finocchietto”, used as a tasting liqueur or as a digestive.

Recipes with wild Fennel

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The wild Fennel

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