Wild fennel flower

We harvest the wild fennel flower during the month of August, when the flowers are at their most aromatic. The flowered umbrellas are cut and left to dry in the sun, then sieved, leaving only the flower in purity, with its unmistakable scent and flavor. Excellent on meat, porcini mushrooms, black olives dressed with orange peel or in rustic sauces.

In glass jar