Fennel seeds are essential to Italian cooking. Indigenous to the Mediterranean, Fennel (Foeniculum vulgare) grows wild throughout Italy, especially in dry soils on the coast and riverbanks. During early spring, fennel flowers are hand-gathered to yield prized Wild Fennel Pollen, the most potent form of fennel. Fennel seeds, the fruit of the fennel plant, are harvested later toward the end of summer and into fall.
Antica Drogheria Francioni’s wild fennel seeds are gathered exclusively by hand in Tuscany, Umbria, and Sicily during September and October. To preserve and concentrate their powerful aroma, the seeds are sundried, then coarsely ground.
Ground Wild Fennel Seeds are an ideal ingredient and add delicious depth to dishes. The coarse grind not only releases their unmistakable fragrance, but also maintains a delightful crunchiness that sets them apart from pulverized fennel seed powder. Add pops of intense fennel seed flavor when making sausages or cured meats such as traditional Finocchiona and Sanbudello, or incorporate them into spice rubs, desserts such as cookies and cakes, and even herbal tea blends.