Sicilian Wild Fennel

The Due Palmenti Farm is located in Pedara, a town situated on the slopes of Etna in the Due Palmenti district in the heart of eastern Sicily, an area rich in great rural traditions handed down through generations, and this is where Sicilian Wild Fennel is produced Sicilian Wild Fennel green hills and majestic Etna in the background, the climate here is characterised by mild winters and hot, sunny summers. The sandy soil is rich in elements originating from the lava flows that have followed one another over the centuries, making it a place suited to hosting a great variety of native and local crops. Here the habitat is ideal for aromatic herbs, which grow vigorously and intensely fragrant, as well as rich in aromas and intense, unique flavours. The Farm supports sustainable agriculture with a low environmental impact, with the specific aim of obtaining genuine products that showcase the typical character of the local area and its traditions, while at the same time achieving the highest quality standards. Here, seasonings and aromatic herbs are grown for all recipes and every moment of the day. From breakfast products to first courses, main courses and desserts, always aiming to combine tradition and innovation. Grown under the Sicilian sun, our aromatic herbs give fragrances and flavours and release intense scents and aromas, making your dishes truly unique. Available both in a dispenser format with a double snap-open cap that dispenses the right amount while preserving freshness, and in a handy freshness-saving zip bag that keeps the aromas unchanged for a long time, just as freshly picked.

Product sheet: Sicilian Wild Fennel

Foeniculum Vulgare is the scientific name of fennel and comes from the Latin foenum=hay, indeed referring to the characteristic of the leaves being very thin. Or perhaps because it was once used as fodder, and vulgare because the plant is quite widespread. It is a herbaceous plant, with green leaves resembling hay. It flowers in summer, with small yellow flowers. It grows in meadows and coastal areas. Flowering takes place in spring-autumn. The leaves are used. The flavour of the leaves and seeds is aromatic and aniseed-like. Intensely fragrant. It is used to flavour sauces, bread, desserts, but also cured meats and cheeses. Wild fennel is widely used in traditional regional recipes such as pasta con le sarde (pasta with sardines). Wild fennel has carminative, digestive, anti-inflammatory and antispasmodic properties. It is particularly suitable for preparing infusions and herbal teas for gastro-intestinal disorders. Sicilian Wild Fennel â The essence of the Mediterranean in every leaf