This perennial fennel doesn't produce a bulb but instead grows quite tall with umbels of tiny yellow flowers that have the same mild anise flavour as the leaves. Use as a garnish for salads, cakes, desserts, and beverages. The flower pollen is wild-crafted in Italy. I have yet to shake my fennel.
Edible parts: Blossoms, leaves, pollen
Disclaimer: All of the flowers listed here have been researched, however, individuals consuming the blossoms, petals, stems, leaves, or tubers of the plants contained on this website do so entirely at their own risk. Consume only plants that have been organically grown and check for any bugs crawling inside the blossoms. The edible parts of each plant are noted above. The latin name is provided for each specific plant; common plant names can include other plants that are inedible. It is best for pregnant persons or those that have plant allergies to not eat any of these flowers even though we have noted the ones that should definitely be avoided. If in any doubt please consult with your doctor.
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