The Origin of Foods is one of the cooking course that GiglioCooking proposes to Universities.
Today we start with Fennel Seeds, something almost unknown or mis-known in the States.
Often my American students declare to not like fennel, as well as anis nor licorice.
My answer is: because you don’t know it or you didn’t use it in the proper way.
This is a “wild” fennel field in Farneta di Cortona, Under the Cloudy Sun of Tuscany at the beginning of May. The farm is Sapori della Toscana
https://www.saporidellatoscana.it/
Sapori della Toscana is the largest producer of organic fennel in ItalyYou may wonder: what is the fennel for?
Above all it is one of the fine herbs most appreciated: it is great with pork and duck, sublime with langustines and lobster.In Tuscany it is used ar aroma in salami and fresh sausages
http://gigliocooking.blogspot.com/2016/12/home-made-sausages-photo-recipe.html
The Lady Bug is a good sign. they wont go on fields with pesticides.
The view of this green puffy cloud opens lungs and spirit.
Not everything was born “wrapped” in plastic.