Wild Fennel

Fennel grows in abundance along the California Coast from sea level to about 

2000 ft and was introduced from the Mediterranean where it has been used for centuries as an herb and medicinally. 

Forage for wild Fennel flowers + pollen in the spring and summer (April-July) and seeds in summer and fall.  Sprinkle pollen on roasted veggies or in your favorite dish for a sweet, bright flavor.  Flowers are beautiful final touches when added to salads.  Fennel is high in Vitamin C, fiber and antioxidants.

POLLEN + DRIED FLOWERS

Harvesting  pollen from a flowering plant in July, leave the cut flowers in the sun for a day or so then place them inside a paper bag.  When they are fully dry, shake the stem or rub off the pollen and collect it along with the dried flowers.  

FRESH FENNEL FLOWERS  - With cold water in a bowl,  submerge flowers to remove dirt.  Place on dry cloth or paper towel and gently dry.  Cut flowers from stems.  Flowers can be placed in a bag in the fridge or freezer for later use.

FENNEL TEA

3 or 4 fennel fronds - the size to fit in a mug or bowl 

1 cup boiling water

Place fennel fronds in a mug and pour pour boiling water over. Let steep 5-10 minutes. Helps speed digestion, reduce gas and detoxify.