Wild fennel is a Mediterranean herbaceous shrub that grows spontaneously throughout Italy, especially in central and southern Italy.
It is an umbrella plant with the scientific name of Foeniculum vulgare, a poor relative of the cultivated fennel
On our territory there are two subspecies of wild fennel, both with the same health properties.
However, it is a perennial bush that reaches good size and can be eaten entirely: the seeds are sought after to spice the dishes and make herbal teas, but also leaves and stems are edible and are used as an aroma. The roots would also be theoretically so, but they grow little and remain fibrous.
Thanks to its properties, wild fennel is widely used in herbal medicine, herbal medicine and aromatherapy and also in the gastronomic field. Young fresh sprouts are used in the kitchen, the aerial part can also be used to prepare a good wild fennel jam.
Wild fennel helps digest fats and for this reason the fennel liqueur (fennel) is considered an excellent digestive.