Wild fennel seeds. I thought someone (maybe Traca) had recently posted needing wild fennel

[Marg CDN]

seeds and not being able to find them. I've done a search and cannot find the thread.

I am wondering what the recipe was about and why wild fennel. The hill in front of me has loads of it and as I pass by munching on them, it seems to me that they are at their peak. I'm thinking of harvesting some. But what for???

 

[joe]

Here's a fun thread from a while back. We have wild fennel here and there, and the seeds are very

potent. More interesting are the green seeds--after the flowers have dropped but before they have dried. They have a stronger, more aromatic flavor and they are fantastic chopped up and added raw to things.

http://eat.at/swap/forum1/43074_REC_Olive_Oil_and_Fennel_Breadsticks

 

[Marg CDN]

Yes, exactly what I have been finding. And the seeds here are just about to turn yellow.

I'm glad I wasn't imagining this.

I read through your thread and boy there are some old memories in there.

Chopped up and added to things makes me want to try it in a cream sauce over pork. Thanks for getting me thinking. I notice that old recipe that I used to make ... the chickpea flatbread with regular fennel.

I am curious to know how someone defines them differently from cultivated fennel. Subtle difference in flavour and/or stronger but ???? Why did that recipe ask for wild seeds?

I have been reminded of the centres of black balls, the round black candies from the old days. I used to think there was a coriander seed inside but the flavour of this wild fennel is reminding me of it.