Dried fennel and fennel seeds can be used in soups, stews and sauces for vegetables, a stuffing for fatty meats and fish or in salad dressings, breads and cakes. In the Mediterranean, the dried stems are used when grilling meats and fish by throwing them onto the coals as the meat cooks.
It is a spontaneous plant widespread throughout the Mediterranean area, especially in peninsular and insular Italy, with a cylindrical stem of a greenish-blue color ranging from 20 cm to 2 meters in height and small yellow flowers. It is sown in autumn and transplanted in spring in rows 40-50 cm apart from each other, and is harvested in the second part of autumn.
In the kitchen, fennel has a sweet spicy taste, it is excellent in pasta with sardines and to make sauces to accompany boiled fish.