Wild Fennel Pollen Should be the Secret Ingredient in Your Next Recipe

Written by Healthy Eater. Posted in Best spices to buy, Classic italian pairing, Pollen

Gourmet seasonings
You might not have thought of it as “magic” the last time you got anthers on your pant leg as you walked by a blooming plant. In fact, it’s likely that you don’t even know what an anther is. But some chefs swear that once you have tasted wild fennel pollen used as a rub on your favorite lamb or beef dish, you will be a victim of the magic! All spices used in cooking originate from plants: flowers, fruits, seeds, barks, leaves, and roots. The anther is the pollen producing part of the plant. In a flower, you recognize it as that can’t-stay-still-for-a-second jiggling center of a bloom. The pollen the anther produces in some plants can indeed stick to your clothing and, in some cases, be the minute particles in the air that make you miserable during allergy season. But in its prepared form, the pollen of som