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Bitter Fennel
Foeniculum vulgare piperitum
Uses: Culinary/Medicinal Duration: Perennial (hardy in zones 5-11+)
When to Sow: Spring Ease of Germination: Easy
(Wild fennel; Finocchio amaro) Why would anyone want to grow a bitter version of fennel? Well, bitter fennel was the original fennel used by the Greeks and Romans, and is still in common use today for very special traditional dishes in parts of Italy. The fresh greens are delicious in mixed salads, or misticanze, in the soups of Toscano and Lazio, in stir fries with garlic, and in porchetta, whole pig stuffed with fennel, garlic and salt. The dried flowers are essential for finocchiona sausage and for coppiette, a regional delicacy made from lean meat marinated in red wine, fennel flowers, garlic, chile pepper and spices. Bitter fennel flowers are used on grilled meat, roasted potatoes, grilled or stewed mushrooms, and boiled chestnuts. According to Greek mythology, Prometheus stole fire from the gods and gave it to man, hiding it in a hollow fennel stalk, and for this trickery using an aromatic herb, he was made the founding father of gastronomy.
S2423 Seeds $5.25/pkt
S2423 Bulk Seeds $12.00/10g, $88.00/100g
Currency: United States Dollar

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